Heterogeneity of Lipids and Fatty Acids of Fingerlings of the Atlantic
Salmon
Salmo Salar L. Different in Weight and Size
Z. A. NEFEDOVA, S. A. MURZINA, A. E. VESELOV, P. O. RIPATTI, N. N. NEMOVA
Institute of Biology, Karelian Research Centre RAS, 185910, Petrozavodsk, Pushkinskaya str., 11
Keywords: Atlantic salmon, liрids, fatty acids, ontogenesis
Abstract
Lipid and fatty acid spectrum of the fingerlings of the Atlantic salmon distinguished by weight and size characteristics, and the degree of fatness was investigated. Heterogeneity of fatty acids in the studied groups of fingerlings was shown, indicating the differences in biochemical reactions, synthesis and modification of lipids and fatty acids due to phenotypic diversity. Peculiarities of the metabolic processes in the studied groups of salmon fingerlings were connected with the broad variety of nutrition and availability of food in the biotope.
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