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Fatty acid composition of lipids in the trout 1. influence of dietary fatty acids on the tri glyceride fatty acid desaturation in serum adipose tissue liver white and red muscle



Fatty acid composition of lipids in the trout 1. influence of dietary fatty acids on the tri glyceride fatty acid desaturation in serum adipose tissue liver white and red muscle



Comparative Biochemistry and Physiology B 69(1): 99-106



The influence of 6 and 10% lipid-diets on the fatty acid composition of triglyceride body compartments and the influence of 2 diets differing by their n-6 and n-3 HPUFA [highly polyunsaturated fatty acids] content on the bioconversion of 18:2 n-6 and 18:3 n-3. A 6% fat diet caused a high level of 18:1 n-9 as previously reported in fish and mammals for low fat diets. The lipid content of trout serum was very high (about 2000 mg/100 ml) but the apolar (triglycerides + cholesteryl esters) and more polar (phospholipids + free cholesterol) components in trout serum were balanced as in man. A useful index [P + .SIGMA.(n - x)]/P, where P is the precursor of the n - x series, allows the relative importance of the .DELTA.9, or .DELTA.6, desaturation to be determined. The n-3 HPUFA seem to present a feedback effect on the n-3 and n-6 bioconversions as reported by some authors whereas the .DELTA.6 desaturation of 18:1 n-9 was blocked. The general decreasing importance of the .DELTA.6-desaturation in the compartments is as followed: liver, serum, intestine and muscle, adipose tissue.

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