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The origin of the marine polyunsaturated fatty acids. Composition of some marine plankton
Author(s) -
Kelly Peter B.,
Reiser Raymond,
Hood Donald W.
Publication year - 1959
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02639979
Subject(s) - polyunsaturated fatty acid , shrimp , zooplankton , phytoplankton , plankton , biology , chlorella pyrenoidosa , food science , diatom , algae , composition (language) , prawn , nitzschia , chlorella , fatty acid , botany , fishery , biochemistry , ecology , nutrient , linguistics , philosophy
Summary and Conclusions Shrimp, crabs, the marine diatom Nitzschia closterium, Platymonas sp. , and the fresh water alga Chlorella pyrenoidosa were maintained or cultured in the laboratory. The crustacea were fed low‐fat, cottonseed oil, and menhaden oil rations. The fatty acid composition of all groups, as well as that of native phytoplankton and zooplankton catches, were determined as the extinction coeffcients, (E 1% 1cm. ), at wavelengths of maximum absorption. It was found that both shrimp and crabs lost much of their polyunsaturated acids on the fat‐free diet and regained it again by ingestion, as do fish. The shrimp however appeared to synthesize more highly unsaturated acids from cottonseed oil than did other aquatic animals. Phytoplankton do produce a high level of polyunsaturated fatty acids. The importance of the determination of the structure of aquatic plant and animal fatty acids in the problem of the origin of the acids and their mechan ism of synthesis was discussed.