養殖マダイの成長に伴う魚体内各部中脂肪量の変化

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タイトル別名
  • Studies on Improvement of Flesh Texture in Cultured Red Sea Bream. Change of Fat in Various Parts of Fish Body Accompanying Growth in Cultured Red Sea Bream.
  • 養殖マダイの肉質改善に関する研究　ＩＶ　養殖マダイの成長に伴う魚体内各部中脂肪量の変化
  • ヨウショク マダイ ノ セイチョウ ニ トモナウ ギョタイナイ カクブチュ

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抄録

To clarify the aspect concerning the accumulation and diminution of fat in various parts accompanying the growth of cultured red sea bream, using fish aged 0, 1, and 2, physique and fat contents in muscle parts, visceral parts, hepatopancreas, dorsal white muscle, and the whole body were measured monthly over a year. According to this survey the following results were confirmed.<br> 1. The monthly changes of fat content except in visceral parts showed a striking contrast between fish aged 0 and 1. The mutual relationships among fat contents of various parts showed a significant and positive correlation in increase and decrease.<br> 2. The changing tendencies of fat contents in various parts depend upon the season. Namely, while fat content in hepatopancreas, muscle parts, and whole body of fish aged 1 showed a rapid increase in autumn, the changes of fat content in visceral parts were very limited and kept a level of around 40g/100g tissue. Dorsal white muscle, too, showed only a little increase after the season.<br> 3. Once superfluous fat has been accumulated in muscle parts it is very difficult to diminish.

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  • 日本水産学会誌

    日本水産学会誌 57 (5), 905-913, 1991

    公益社団法人 日本水産学会

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