Studies on the variations in chemical constituents of cultured red sea bream. II. Variation with growth in the fatty acid compositions of lipids from cultured red sea bream.

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In the previous Paper, it was found that the lipid contents of cultured red sea bream showed larger variations with their growth than in other components. The present paper deals with the variations with growth in the fatty acid compositions of the lipids. The following results were obtained. The fatty acids in the lipids of the fishes were mainly composed of C22:6, C16:0, C18:1, C20:5, C16:1 and C18:0, regardless gf their growing stages and regional meats. The component ratios of C22:6 and C16:0 were higher in the dorsal atid ventral meats which were poor in lipids than in the abdomina1-cavity and red meats which were rich ih lipids. On the contrary, the percentages of C22:6 and C16:0 were higher in the latter regions. C22:6 and C16:0 tended to decrease with growth and alo C18:1 in 0 age fish showed a gradual decrease with growth. On the other hand, C20:5 showed the variations of which the width and the component ratios were nearly similar in both ages (0 and 1) of fishes. Thcrcfore, it was evident that the variation of C20:5 was influenced by seasons. In addition, the relation between the fatty acid compositions of the fish and those of dietary fish was also examined. lt could be hardly recognized from the examination that the latter affected the former.