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Lipids of Masu Salmon-II

1974; Springer Science+Business Media; Volume: 40; Issue: 7 Linguagem: Inglês

10.2331/suisan.40.699

1349-998X

Toru Ota, Minoru Yamada,

Aquaculture Nutrition and Growth

Differences in the seasonal variations of the lipid contents and the fatty acid compositions in the flesh of parr, residual type and seaward migration type of wild Masu salmon parr (Oncorhynchus masou) during fresh-water habitation were investigated.The lipid content decreased gradually from summer to winter in each type. In spring, the lipid content in the residual type increased rapidly, while that in the seaward migration type tended to decrease after a slight initial increase. In autumn, the lipid content in the residual type was less than that in the other two types.Palmitoleic, oleic, linoleic and linolenic acids decreased in winter, while eicosatetraenoic, eicosapentaenoic and decosahexaenoic acids increased. But these changes tended to vary with the type of fish.In spring, palmitoleic and oleic acids were less in the seaward migration type than in the residual type.It was considered that the decrease of the lipid content in each type from summer to winter was presumably due to diminution of the fish diets, and that the greater autumnal decrease in the residual type lipid content was related to maturation. It was also presumed that the spring decrease of both lipids and monoenoic acids in the seaward migration type was closely related to smolt-transformation.