A potentially unique type of lipid storage in the migrating pink salmon

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Abstract
Analysis of the composition of the hump developed by the pink salmon (Oncorhynchus gorbuscha) during the spawning migration has revealed that it consists largely of lipid at the start of the migration and that lipid is largely replaced by water at the end. Quantitation of the individual lipids reveals that the high triglyceride present at the start decreases, resulting in a relative increase of cholesterol ester and free fatty acid during the migration.

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