養殖及び天然マダイの脂質成分の比較
書誌事項
- タイトル別名
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- Comparison of Lipids between Cultured and Wild Sea Breams
- ヨウショク オヨビ テンネン マダイ ノ シシツ セイブン ノ ヒカク
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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.<br> 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.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 49 (9), 1405-1409, 1983
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282681387316480
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- NII論文ID
- 130001543805
- 10004848374
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 2605026
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
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