ニジマス卵発生中におけるコレステロールの消長

概要

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Cholesterol in the free and esterified forms and the esterforming fatty acids were studied in the rainbow trout egg during its development. In the fertilized egg, free cholesterol decreased slightly while the esterified form increased, there being a slight decrease in the sum of these two. Until eyeing stage some of the ester-forming fatty acids increased while others decreased, the former being C16:1, C18:0, C18:1, and C18:4+C20:1, the latter being C12:0, C14:0, C16:0 and C18:2. Almost all the fatty acids were maximal after the hatching stage. Unfertilized egg which was kept alive for 24 days under the same conditions as the fertilized showed a remarkable increase in lower fatty acids (less than 12 carbon atoms) during this period. These observations may suggest that cholesterol plays an important role in fat metabolism in the developing egg.
公益社団法人日本水産学会の論文