Seasonal variations of fatty acids composition in raised carp meat

DOI Web Site 17 References
  • OHNO T.
    Health and Welfare Course, Hokkaido University of Education Asahikawa Campus
  • KITAJIMA S.
    Health and Welfare Course, Hokkaido University of Education Asahikawa Campus
  • MURAMATU A.
    Health and Welfare Course, Hokkaido University of Education Asahikawa Campus
  • GAO B.
    Department of Physiology I, Asahikawa Medical University School of Medicine
  • OHINATA H.
    Department of Physiology I, Asahikawa Medical University School of Medicine
  • KUROSHIMA Akihiro
    Department of Physiology I, Asahikawa Medical University School of Medicine
  • KOYAMA T.
    Hokkaido University
  • SUZUKI J.
    Laboratory of Sports Physiology, Research and Education Center for Winter Sports, Hokkaido Unviersity of Education

Bibliographic Information

Other Title
  • 養殖コイ筋肉脂肪酸組成の季節変動
  • 養殖コイ筋肉脂肪酸組成の季節変動--特にドコサヘキサエン酸について
  • ヨウショク コイ キンニク シボウサン ソセイ ノ キセツ ヘンドウ トクニ ドコサヘキサエンサン ニ ツイテ
  • 特にドコサヘキサエン酸について
  • with special reference to docosahexaenoic acid

Search this article

Description

Fatty acids compositions of triglycerides (TG) and phospholipids (PL) in raised carp dorsal and ventral white muscles, and hepatopancreas were analyzed in summer and winter. TG level did not differ in the tissues between the seasons. PL level was higher in winter muscles, but did not differ in hepatopancreas between the seasons. Docosahexaenoic acid (DHA) was the major polyunsaturated fatty acid in TG and PL of the tissues. There were no seasonal differences in DHA, total saturated, monounsaturated and polyunsaturated fatty acids of TG and PL of the tissues analyzed. The results indicated that nutritional value of carp muscles as supplying source of DHA as well as polyunsaturated fatty acids does not differ between winter and summer.

Journal

References(17)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top