The fatty acid composition of the lipids of some Pacific sardine tissues in relation to ovarian maturation and diet

Abstract

Gas-liquid chromatographic analyses of the C12 to C22 saturated and unsaturated fatty acids of lipids from Pacific sardine ovaries, mesenteric fat, whole blood, and planktonic eggs are presented and compared. Lipids from planktonic eggs and ovaries, with ova in different stages of maturation, have strikingly similar and constant fatty acid compositions. Changes are shown to occur in the fatty acid pattern of mesenteric fat, blood, and ovarian lipids when sardines are fed an artificial diet rich in oleic and linoleic acids. Lipids from sardines fed chiefly on a natural crustacean diet were analyzed for comparison. In general, whole blood lipids have a fatty acid composition similar to the ovary; mesenteric fat differs from ovarian and blood lipids by having a lower content of linoleic acid.