ATLANTIC SALMON (SALMO-SALAR) MUSCLE LIPIDS AND THEIR RESPONSE TO ALTERNATIVE DIETARY FATTY-ACID SOURCES

被引：95

作者：

POLVI, SM ^{[1
]}

ACKMAN, RG ^{[1
]}

机构：

[1] TECH UNIV NOVA SCOTIA,CANADIAN INST FISHERIES TECHNOL,POB 1000,HALIFAX B3J 2X4,NS,CANADA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 06期

关键词：

D O I：

10.1021/jf00018a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Post-smolt Atlantic salmon (Salmo salar) were fed one of four diets with 10% of lipid sources differing in fatty acid combinations. Growth over several months provided newly formed lipids, representing dietary fatty acid input, for study. Edible muscle from each diet group, including one fillet frozen for several months at -12-degrees-C, was extracted, and the classes in total lipid were determined. Slight hydrolysis of phospholipids during frozen storage was detected. The fatty acids of phospholipids were readily altered to take up dietary 18:1n - 9, 18:2n - 6, 18:3n - 3, and 20:5n - 3. The triglycerides responded in a similar fashion but excluded dietary 18:3n - 3 and 20:4n - 6. There was no evidence of practical-scale conversion of dietary 18:2n - 6 to 20:4n - 6 or of 18:3n - 3 to 20:5n - 3 or 22:6n - 3.

引用

页码：1001 / 1007

页数：7

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