養殖及び天然マダイの脂質成分の比較

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The lipids of cultured sea bream was analyzed by GLC and HPLC and compared with that of wild sea bream. The results obtained are as follows: (1) the lopid content of cultured sea bream is higher than that of the wild one. (2) In the fatty acid composition of non-polar lipid, percentages of C14:0, C18:8, C20:5, and C22:6 in cultured fish are higher than those in the wild one, while percentages of C16:1, C18:0, and C18:1 lower. (3) In the fatty acid composition of phosphatidylcholine, percentage of C22:6 in cultured fish is higher than that in the in the wild one, while percentages of C16:1, C20:4, C20:5, C22:4, and C22:5 lower. (4) In the case of phosphatidylethanolamine, percentages of C18:0 in cultured fish is higher than those in the wild one, while percentages of C20:4, C20:5, C22:4, and C22:5 lower. In addition, some differences in the triglyceride compositions based on the total acyl carbon and partition number were found between cultured and wild sea breams.
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