海産魚のチアミナーゼIの研究-IV

カタクチイワシによるハマチの栄養性疾患とB₁の添加効果(2)

抄録

Yellowtail fed on raw anchovy as a sole feeding stuff with or without thiamine was analyzed for thiamine, pyruvic acid, lipid and protein contents in various tissues.
The results obtained may be summarized as follows:
1. In the fish kept on raw anchovy with no added thiamine, the contents of thiamine, cholestrol and triglyceride in various tissues were significantly decreased, while pyruvic acid in the blood increased. The pyruvic acid and thiamine contents however, were restored to normal levels when thiamine was added to the meat.
2. The fish reared on raw anchovy with added thiamine during the entire period showed a similar body composition to the fish given horse mackerel, mackerel and sand launce which contain no thiaminase.