engleski

Influence of linolenic acid from peleted food on muscle lipid composition of tench

Composition and quantity of lipids from tissues and organs are influenced by genetic characteristics of individual species, but also by paragenetic factors. Amounts and composition of alimentary fats and fatty acids significantly determine the composition of lipids in fish tissues (HENDERSON et al., 1987). Fatty acids from food, after digestion and apsorption, could be deposited in the body of the fish in original and transformed form. Mostly, they are deposited as reserve fat in fat depots, adipose tissue, liver and in other visceral organs (FARKAS et al., 1977; HENDERSON et al., 1987; CSENGERI, 1993).Distribution of tissue lipids of fish was studied from a long time ago.It was noticed that there is a significant difference and certain ranges of values for lipid distribution in whole fish or individual fish tissue. Muscles,which make main component of raw fish mass and are the most important for human food, contain the most of the total fish fat. Naturally, all other lipids, which are stored in other tissues and organs, are of great importance for the life of the fish and physiological funcionality (WATANABE et al., 1982). Different tissues and organs (Muscles, skin,bones, brain, eyes, blood, adipose tissue, ovaries, testes etc.) were studied recently regarding the content and composition of lipids of various fish species (HENDERSON et al., 1987). This paper deals with influence of linolenic acid (essential for fish and precursor for poyunasaturated fatty acids) from food on lipid composition in muscles of tench (Tinca tinca L.) which is not studied in this species till now.

linolenic acid; pelleted food; muscle lipid composition

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