Incorporation of Fatty Acids into Phosphatidylcholine by Acyl-CoA: l-acyl-sn-glycero-3-phosphorylcholine Acyltransferase in Liver of Rainbow trout, Salmo gairdneri

1976 ◽  
Vol 33 (12) ◽  
pp. 2821-2826 ◽  
Author(s):  
B. J. Holub ◽  
J. Piekarski ◽  
C. Y. Cho ◽  
S. J. Slinger
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Acid Composition ◽  
Incubation Medium ◽  
Environmental Temperature ◽  
Salmo Gairdneri ◽  
Coa Hydrolase ◽  
Cellular Phospholipid

The formation of phosphatidylcholine by acylation of 1-acyl-sn-glycero-3-phosphorylcholine with fatty acids was demonstrated in microsomal preparations from the livers of rainbow trout (Salmo gairdneri). Maximum incorporation of fatty acids into phosphatidylcholine was highly dependent upon the addition of 1-acyl-sn-glycero-3-phosphorylcholine to the incubation medium when activated acids in the form of [14C]acyl-CoA esters were provided. The acyl-CoA: 1-acyl-sn-glycero-3-phosphorylcholine acyltransferase showed a selectivity for unsaturated (oleate) over saturated (palmitate) fatty acids when microsomes were prepared from rainbow trout acclimated to 7 or 15 C and assays conducted at both temperatures. The presence of an acyl-CoA hydrolase in the microsomal preparations is also reported. The possible function of the acyltransferase in rearranging the fatty acid composition of cellular phospholipid when fish are exposed to a change in environmental temperature is discussed.

scholarly journals Qualitative properties of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) from aquaculture facility in Bitola region (Macedonia)

2017 ◽  
Vol 33 (1) ◽  
pp. 91-102
Author(s):  
Dijana Blazhekovikj-Dimovska ◽  
Biljana Sivakova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Chemical Composition ◽  
Oncorhynchus Mykiss ◽  
Acid Composition ◽  
Microbiological Analysis ◽  
Qualitative Properties ◽  
Rainbow Trout Oncorhynchus Mykiss

The main goal of this research was to determine the qualitative properties of the rainbow trout (Oncorhynchus mykiss Walbaum, 1792) from aquaculture facility - salmonid fishpond Strezhevo which is situated in Bitola region (Republic of Macedonia). The qualitative properties of the rainbow trout are established by determination of the chemical and the fatty acid composition of the fish meat, the energy value of the meat and the microbiological analysis for the total number of microorganisms on fish skin and presence of Salmonella sp. and Listeria monocytogenes. The main purpose of the research produced additional analyzes that determine the physical - chemical properties and also a microbiological analysis of the water in which the rainbow trout resides, the chemical composition of feed used for feeding of the rainbow trout, the condition factor (CF) and the feed conversion. The results obtained during the examination of the chemical composition of the rainbow trout meat from the fishpond Strezhevo determined the mean value of 74.533% water, 20.600% protein, 3.366% fat and 1.38% ash. The energy value of the meat was 484.635 kJ/100 g. Considering the results of the fatty acid composition of the rainbow trout from the fishpond Strezhevo, it can be concluded that the content of the saturated fatty acids (SFA) is 20.303%, the monounsaturated fatty acids (MUFA) is 52.359% and the polyunsaturated fatty acids (PUFA) is 27.268%. In terms of the amount of n-6 fatty acids, it is 20.180%, while the amount of n-3 is 7.088%.

The influence of dietary fatty acids and environmental temperature on the fatty acid composition of teleost fish

1963 ◽  
Vol 40 (10) ◽  
pp. 507-513 ◽  
Author(s):  
Raymond Reiser ◽  
Bernadette Stevenson ◽  
Mitsu Kayama ◽  
R. B. R. Choudhury ◽  
D. W. Hood
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Teleost Fish ◽  
Environmental Temperature ◽  
Dietary Fatty Acids

EFFECTS OF ENVIRONMENTAL TEMPERATURE AND DIETARY COPPER ON GROWTH AND LIPID METABOLISM IN PIGS. II. FATTY ACID COMPOSITION OF ADIPOSE TISSUE LIPIDS

1973 ◽  
Vol 53 (1) ◽  
pp. 121-126 ◽  
Author(s):  
A. W. MYRES ◽  
J. P. BOWLAND
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Environmental Temperature ◽  
Fatty Acid Analysis ◽  
Lipid Extract ◽  
Dietary Copper ◽  
Lipid Fractions

Pigs were fed diets with and without 250 ppm supplemental copper and kept outside during winter with unheated colony houses for shelter, or in a heated barn. Lipids were extracted from the outer backfat and pure triglycerides were prepared by thin-layer chromatography. Fatty acid analysis indicated only minor changes in fatty acid composition of the triglycerides due to either dietary copper or environmental temperature. Fatty acid analysis of the total lipid extract, however, indicated that there were differences between the two methods of evaluation. The lipid extract analysis gave a more unsaturated fatty acid pattern than that of the pure triglycerides. Although the fatty acid composition was not altered significantly by type of rearing (outside vs. inside), there was an increased proportion (P < 0.05) of unsaturated fatty acids (UFA) due to dietary copper when the fatty acid composition was determined on the lipid extract. This suggests that lipid fractions other than triglycerides were enriched in UFA and that the effect of dietary copper on the fatty acid composition of adipose tissue lipid is due to changes in the composition of other lipid fractions, possibly free fatty acids. This may be related to a disturbance in the balance between lipolysis and reesterification of fatty acids.

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