Fatty acid composition of three species of freshwater fishes

Fatty acid composition of freshwater fish tilapia, (Tilapia mosambica), barbus (Barbus carnaticus) and Varal (Ophicephalus) is determined by gas-liquid chromatography. Varal contained the highest amount of C sub(20:5) acid compared to other 2 spp. Of the odd-numbered fatty acids C sub(17) was the predominant fatty acid present. Palmitic acid was found to have a lower level in these fish compared to marine fish. Barbus recorded unusually high percentage of 23.3% of C sub(18:2) acid.

Fatty acid composition of Anchoviella and Thrissocleus

A study was made to elucidate fatty acid composition of Anchoviella and Thrissocleus, and bring to light similarities with other clupeids. The results are tabulated. The polyunsaturated fatty acids, eicosapentaenoic acid and docosahexaenoic acid, are the 2 major fatty acids in the phospholipid fraction of both fish. Myristic, palmitic and stearic acids are the major components of the nonphosphorylated fraction.

The free alpha amino acid nitrogen contents of some common food fishes of Kakinada region, Andhra Pradesh

The moisture and free alpha amino nitrogen contents of some important food fishes and shell fishes of Kakinada region have been studied. Crustaceans and molluscs contain free alpha amino acids in quantities several times higher than all other aquatic animals examined in this study. Their probable role in the physiological activities of these animals has been discussed.

Pickle curing of fish using tartaric acid and garlic as preservatives

Tartaric acid and garlic have proved highly satisfactory as pickling agents when used in combination, giving fishery products of good appearance, texture, taste and shelf life. Full details of the pickling method are given.

Distribution of pantothenic acid in fish

The distribution of pantothenic acid in free and bound forms in various fish species is reported. It is observed that the fish muscle contains on an average about 12.0µ g pantothenic acid per g. About 60% of the pantothenic acid is present in the bound form as coenzyme A in the fish skeletal muscle.

Influence of sex, spawning, starvation and water temperature on fatty acid composition in Tilapia mossambica

The influence of sex, spawning, starvation and water temperature on the fatty acid composition of Tilapia mossambica has been studied. Tilapia egg lipid was found to have unusually high percentage of C sub(22:6) fatty acids (9.09%) compared to body and intestinal lipids. The C sub(16:1) acid was much less in the egg lipids (3.5%) whereas it was 11% in the body lipids. There was no significant difference in the fatty acid composition of body and intestinal lipids of male and female tilapia. Starvation caused the presence of high content of lower fatty acids (C sub(6), C sub(8), C sub(30), C sub(12) and C sub(33)) in the body lipids. Water temperature also influenced the fatty acid composition of Tilapia; the difference was more significant in body lipids than in intestinal lipids.

A single amino acid defines cross-species reactivity of tree shrew (Tupaia belangeri) CD1d to human invariant natural killer T (iNKT) cells

P>The non-classical major histocompatibility complex (MHC) class I molecule CD1d presents lipid antigens to invariant natural killer T (iNKT) cells, which are an important part of the innate immune system. CD1d/iNKT systems are highly conserved in evoluti