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Elongation and desaturation of dietary fatty acids in turbot Scophthalmus maximus L., and rainbow trout, Salmo gairdnerii rich
Author(s) -
Owen J. M.,
Adron J. W.,
Middleton C.,
Cowey C. B.
Publication year - 1975
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02532354
Subject(s) - turbot , rainbow trout , scophthalmus , salmo , fatty acid , biology , trout , food science , biochemistry , fishery , chemistry , fish <actinopterygii>
Abstract Turbot and rainbow trout, which had previously received diets free of fat, were fed [1‐ 14 C] fatty acids. The distribution of radioactivity in the tissue fatty acids was examined 6 days later. In rainbow trout fed [1‐ 14 C] 18∶3ω3, 70% of the radioactivity was present in 22∶6ω3 fatty acid. In contrast, turbot fed [1‐ 14 C] 18∶1ω9, 18∶2ω6, or 18∶3ω3 converted only small amounts of labeled fatty acids (3–15%) into fatty acids of longer chain length. The major product of the limited modification found in turbot was the dietary acid elongated by 2 carbon atoms.