Fatty acid composition of Oncorhynchus mykiss during embryogenesis and other developmental stages

Abstract: Fatty acid compositions of rainbow trout Oncorhynchus mykiss (Walbaum, 1792) was determined during embryogenesis, yolk-sac fry, swim up fry and fry stages. Embryonic and yolk-sac development of fertilized eggs were followed until fry weighed 25 g and samples were taken from each stage to analyse fatty acid composition. Analyses of fatty acid composition were performed by gas chromatography mass spectrometry. Throughout all the developmental stages of O. mykiss important changes, such as an increase in the percentage of 18:2, 18:3 and 20:5 and as a decrease in the percentage of 14:0, 16:2, 20:0, 20:2, 20:3, 20:4 and 22:0 were observed in the amounts of fatty acid of developing eggs. During transition from the embryonic to the yolk-sac stage, an important increase in 20:0, 20:3, 20:5, 22:0 and a decrease in 18:3, 22:1 was determined between 45-day old embryo and yolk-sac fry. During transition from the 43 day yolk-sac stage to swim up stage, a decrease in the percentage of 18:0, 20:2 and an increase in the percentage of 14:0, 16:2, 18:2, 18:3 was seen. In all the observed stages, no qualitative but significant quantitative variations were determined in the fatty acid composition of O. mykiss. It may be concluded that 14:0, 16:0, 16:1, 18:0, 18:1 18, 20 and 22 polyunsaturated fatty acids are necessary for normal development of O. mykiss during their life stages.

Object Details

• Location: Deutsche Nationalbibliothek Frankfurt am Main
• Extent: Online-Ressource
• Language: Englisch

References and Relationships

• Bibliographic citation: Fatty acid composition of Oncorhynchus mykiss during embryogenesis and other developmental stages ; volume:61 ; number:3 ; year:2006 ; pages:305-311 ; extent:7 ; Biologia ; 61, Heft 3 (2006), 305-311 (gesamt 7)

Contributors, Places and Time

• Creator: Zengin, Hatayi ; Akpinar, Mehmet

Further information

• DOI: 10.2478/s11756-006-0056-2
• URN: urn:nbn:de:101:1-2409211713300.845782887182
• Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
• Last update: 15.08.2025, 7:38 AM CEST