にじます卵発生中の脂質の変化

概要

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On eight stages of development of rainbow trout eggs as mentioned in Table 1, moisture, ash, total nitrogen, total lipid, acetone soluble and insoluble lipid were determined. Unsaponifiable matter, acid value, iodine value and mean molecular equivalent of fatty acid in the acetone soluble lipid were determined. Results were; (1) Variation of chemical compositions in the developing stages were practically equal to the SUYAMA's results (This journal Vol. 23, 785, 1958.) (2) Decrease in acetone insoluble lipid during the developing process were found larger before hatching stage than after that stage. On the contrary acetone soluble lipid decreased after hatching stage more considerably than before that stage. (3) Together with the development, the content of free fatty acid increased. The in-crease was remarkable on the last stage of the development. (4) Iodine value of acetone soluble lipid were once decreased and then increased gradually.
社団法人日本水産学会の論文