Fatty Acid Composition and Its Seasonal Variation of Lipids of Wild and Cultued Ayu

Abstract

The fatty acid composition of total lipids extracted from the muscles and viscera of wild and cultured ayu (sweet smelt), caught monthly from May to November, was investigated.
It was noticed that the content of C_15:0, C_17:1, C_18:3, C_20:5, and C_22:5 was higher in the lipids of wild ayu, and that of C_18:1 and C_18:2 in the cultured ayu. The composition of fatty acids differed slightly during the maturation period after summer; but the decrease of C_14:0 and C_16:1 and the increase of C_20:5 and C_22:6 in the viscera of wild ayu were remarkable.
The lipids of wild and cultured ayu seemed to be affected by those of sessile algae and commercial diet, respectively.