Fat metabolism in fishes

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Abstract
At all stages of ova development the C20 and C23 fatty acids are more highly unsaturated in the ova than in the fish depots. Two explanations are discussed. With ripening there is a rise in the proportion of C18 acids and a fall in their mean unsaturation. The final result is that the ripe ova fat has some of the characteristics of a freshwater fish fat, while retaining the specific peculiarities of a salmon fat. There is evidence of a preferential deposition of C22 acids which agrees with previously observed changes in the depots themselves. In contrast to this the rise in the proportion of C18 acids with ripening is not reflected in the composition of the remaining depot fat.

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