UTILIZATION OF LIPIDS BY FISH: I. FATTY ACID OXIDATION BY TISSUE SLICES FROM DARK AND WHITE MUSCLE OF RAINBOW TROUT (SALMO GAIRDNERII)
- 1 January 1963
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Biochemistry and Physiology
- Vol. 41 (1) , 107-112
- https://doi.org/10.1139/o63-014
Abstract
The ability of the muscular tissue of fish to oxidize fatty acids has been studied on rainbow trout (Salmo gairdnerii). The rate of oxidation of Na hexanoate-1-C14, K octanoate-1-C14, and K myristate-1-C14by tissue slices from the lateral dark muscle and from the dorsal white muscle was determined at 25 °C by measuring the formation of C14O2. This transformation can be demonstrated in both the white and dark muscle; however, quantitatively a very pronounced difference exists between the two tissues, the dark muscle being more active.Keywords
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