抄録
A new preparation for in vitro study of muscle metabolism of the eel was described. A thin muscle layer was easily isolated from the operculum of the eel, with the isolated tissue exhibiting a thickness fo 344±14μm. Freshly prepared muscle appeared hitologically intact. After short term (2hr) incubation, the muscle showed focal liquefaction degeneration and the degenerated area increased with the duration of incubation. However, a subtantial portion of the muscle remaied largly intace even after long term (15hr) incubation. From the initiation of incubation, inulin space increased for 30min and reached a level of 35-40, which was maintained approximately constant over the subsequent in cubation period of 15hr.
These results indicate that the isolated opercular muscle of the eel is comparable to mam-malian cut diaphragm and that the eel tissue may be useful for in vitro studies of muscle metabolism of fish.
