魚肉のビタミンAに関する研究-III : 魚の固体による肉のビタミンA含量の差異

概要

論文の詳細を見る
Among the same species of fish used for the study, the vitamin A content in the meat has shown fluctuation up to a maximum about 1.3 to 2.9 times as much as a minimum according to individuals, even when there were little or no difference in biological attributes of the samples such as size, age, sex, fishing locality and season (Table 1). However, the difference in these attributes seldom affected this range of fluctuation in the vitamin A content of meat so far as the same species was concerned. Whereas, the vitamin A in the liver of the same species fluctuated to considerable extents depending on individuals (Tables 2, 3, 4, 5, 6). Regarding relationship of the contents of oil and vitamin A in meat an observed tendency is that higher the oil content, the greater is the gain of vitamin A (Table 4). Among number of individuals of the same species, the relationship between the oil content of meat (F%) and the vitamin A concentration (I.U./g of the oil) may be represented as in Fig. 1, using the same equation as reported in a previous paper (Jap. Soc. Sci. Fish. Vol. 19, No. 10, 1954) which is: logA=b-alogFhere a and b are constant but vary depending on species.