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Heterogeneity of lipids and fatty acids of fingerlings of Atlantic salmon Salmo salar L. different in weight and size

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Abstract

Lipid and fatty acid spectra have been investigated in fingerlings of Atlantic salmon distinguished by weight and length characteristics and degree of fatness. Heterogeneity in terms of fatty acids in the studied groups of fingerlings is shown which indicates the differences in the rates of biochemical reactions of synthesis and modification of lipids and fatty acids caused by phenotypic diversity. Specificities of the metabolic processes in the studied groups of salmon fingerlings are related to the qualitative variety of nutrition spectra and the availability of food in the biotope.

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Authors and Affiliations

  1. Institute of Biology, Karelian Research Center, Russian Academy of Sciences, ul. Pushkinskaya 11, Petrozavodsk, 185910, Russia

    Z. A. Nefedova, S. A. Murzina, A. E. Veselov, P. O. Ripatti & N. N. Nemova

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  1. Z. A. Nefedova
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  2. S. A. Murzina
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  3. A. E. Veselov
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  4. P. O. Ripatti
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  5. N. N. Nemova
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Correspondence to S. A. Murzina.

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Original Russian Text © Z.A. Nefedova, S.A. Murzina, A.E. Veselov, P.O. Ripatti, N.N. Nemova, 2014, published in Sibirskii Ekologicheskii Zhurnal, 2014, Vol. 21, No. 4, pp. 639–646.

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Nefedova, Z.A., Murzina, S.A., Veselov, A.E. et al. Heterogeneity of lipids and fatty acids of fingerlings of Atlantic salmon Salmo salar L. different in weight and size. Contemp. Probl. Ecol. 7, 484–488 (2014). https://doi.org/10.1134/S199542551404009X

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  • DOI: https://doi.org/10.1134/S199542551404009X

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