INFLUENCE OF DIETARY FATTY-ACIDS ON THE LIPID-COMPOSITION OF LIPOPROTEINS IN FARMED ATLANTIC SALMON (SALMO-SALAR)

被引：53

作者：

LIE, O ^{[1
]}

SANDVIN, A ^{[1
]}

WAAGBO, R ^{[1
]}

机构：

[1] LOCAL FOOD AUTHOR BERGEN, N-5009 BERGEN, NORWAY

来源：

FISH PHYSIOLOGY AND BIOCHEMISTRY | 1993年 / 12卷 / 03期

关键词：

ATLANTIC SALMON; LIPOPROTEINS; FATTY ACID COMPOSITION; DIETARY INFLUENCE;

D O I：

10.1007/BF00004372

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The dietary influence on the fatty acid composition of neutral lipids and phosphatidylcholine of very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein (HDL) of Atlantic salmon (Salmo salar) was studied, using soybean oil, capelin oil and sardine oil as lipid sources in the diets. The fish had a mean weight of 3 Kg and had been fed the experimental diets for 24 months. The results show that the fatty acid composition in the feed are important for the composition of the core lipids as well as the surface components of the lipoproteins.

引用

页码：249 / 260

页数：12

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