The Lipid and Fatty Acid Compositions in Tissues of Cultured and Wild Coho Salmon Oncorhynchus kisutch

Toshiyasu Yamaguchi, Yoshio Sato, Masao Ito, Naohiro Moritani, Masahiro Hata

    Research output: Contribution to journalArticlepeer-review

    7 Citations (Scopus)

    Abstract

    Lipid and fatty acid compositions of cultured and wild coho salmon were compared. Triglyceride (TG) was the main component of lipids in all the tissues investigated. TG contents of ordinary and dark muscles (ca. 90%) were higher than those of liver, gonad and viscera (50-70%). The main fatty acids of cultured fish were C16:0, C18:1, C20 :3and C22:6, while those of wild fish were c16;0, c18:1,c 20:1, C22:1 and C22:6. The fatty acids such as C20:1and C22:1were higher in wild fish than in cultured fish. Monoenoic fatty acids were the main components of fatty acids in ordinary muscle, dark muscle, viscera, integument, head and bone, and testis. Polyenoic fatty acids were higher in liver and ovary than in the other tissues.

    Original languageEnglish
    Pages (from-to)1601-1605
    Number of pages5
    JournalNippon Suisan Gakkaishi (Japanese Edition)
    Volume54
    Issue number9
    DOIs
    Publication statusPublished - 1988

    ASJC Scopus subject areas

    • Aquatic Science

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