Abstract
In our previous papers (1st-8th), it was reported on the quality, vitamins, protein and amino acids, digestibility and milk production value of the wheat germ and on the methods of utilization of it, and in this paper the results of further experiments were described.
When the wheat germ or its oil in combination with antioxidants was added to the butter or the rancid soybean oil which was enriched with vitamin A, the vitamin A in these could be more stabilized as compared with the single addition of these.
The effect of the germ, its oil, and antioxidants on the stabilization of vitamin A contained in these samples were nearly proportional to their preventive activity against the increases of peroxide and Kreis reaction values.
