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Tocopherol Deposition in the Muscle of Atlantic Salmon ( Salmo salar )
Author(s) -
SIGURGISLADOTTlR S.,
PARRISH C.C.,
ACKMAN R.G.,
LALL S.P.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06942.x
Subject(s) - salmo , tocopherol , seawater , deposition (geology) , fishery , chemistry , muscle tissue , zoology , biology , food science , fish <actinopterygii> , anatomy , vitamin e , biochemistry , antioxidant , ecology , paleontology , sediment
The deposition of four tocopherols (α, β, γ and δ) was studied in the muscle of Atlantic salmon ( Salmo salar ) smolts reared in seawater. γ‐Tocopherol was deposited in proportion to the a‐tocopherol content of the diet when both were added to the diet in a natural mixture. Both δ‐ and β‐tocopherols were deposited in the muscle to a lesser extent than the a and γ forms. An equilibrium among tocopherols in muscle was reached in 15 wk.