抄録
There are very few reports which dealt with the chemical constituents of cultured red sea bream Chrysophrys major in relation to their growth. Therefore, the variations of chemical constituents with growth were investigated with aims at presenting basic data on an improvement in qualites and a fitting utilization of the fishes. In the present paper, the variations of proximate compasitions were investigated by their growing stages and regional meats. In addition, the relation between above variations and the feed or water temperature in their living habitat was also investigated. Results obtained are as follows.
Crude protein contents tended to increase along with growth but not significantly. In lipid contents, there was a remarkable variation with growth, lower level contents appeared in the period of slow growth, March to May. On the contrary, the highest level in the rapid growing period of June to August This variation was true especially in viscera and abdominal cavity meats.
It was assumed that key-factors of variations in the lipid contents were the habitat water temperature, the lipid content of feed and the consumption of deposited lipid along with growth.
