The component acids of herring visceral fat

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Abstract
The component of acids of herring visceral fat have been determined by the ester-fractionation procedure. Preliminary resolution of marine animal fatty acids into groups differing in unsatura-tion, by means of crystallization from suitable solvents at low temps., is shown to be preferable to their separation in the form of lithium and lead salts. The herring visceral oil fatty acids differ from those of herring body fats (and of Calanus fat, a fat largely ingested by the herring) in their much lower content of unsaturated C22 acids and much higher content of unsatd. C18 acids, together with much higher degree of avg. unsaturation of the C20 and C22 acids and lower avg. unsaturation of the C18 acids.

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