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      Temperature-Dependent Fatty Acid Composition Change of Phospholipid in Steelhead Trout ( Oncorhynchus mykiss) Tissues

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          In this study, the changes of the fatty acid composition of phospholipid in different tissues (muscle, heart, brain and spleen) of steelhead trout ( Oncorhynchus mykiss) were analyzed when the water temperature decreased gradually from 16˚C to 12˚C, 8˚C, 6˚C, 4˚C, 2˚C and 1˚C. Three fish individuals each tank (average weight 70.32 g ± 9.12 g) were collected and used to analysis at each designed temperatures. At normal temperature (16˚C), the fatty acid composition of phospholipid of muscle and heart was similar each other. The highest concentration of saturate fatty acids (SFA) was found in the phospholipid of spleen. The brain phospholipid contained higher oleic acid (18:1n9) than the phospholipid of other tissues at 16˚C. When the environmental temperature decreased, the concentration of unsaturated fatty acids of phospholipids in all tissues increased, and accordingly the ratio pf the unsaturated to saturated fatty acids (U/S) and unsaturation index (UI) increased, indicating that steelhead trout can compensate temperature- dependent changes in membrane fluidity by remodeling the fatty acid composition of phospholipids. The changes in the fatty acid composition of phospholipid were tissue-specific. At the early stages of the experiment (16˚C to 8˚C), the fatty acid composition of phospholipid changed remarkably in muscle, heart, and spleen. When temperature decreased to less than 8˚C, an obvious response of phospholipid fatty acid was observed in all tissues. The change of phospholipid composition of steelhead trout tissues may be affected by both cold stress and starvation when the temperature decreased to 2˚C, and the change of phospholipid composition of muscle was very obvious.

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          Author and article information

          Journal of Ocean University of China
          Science Press and Springer (China )
          07 May 2019
          01 April 2019
          : 18
          : 2
          : 519-527
          1 Key Laboratory of Mariculture of Ministry of Education, Ocean University of China, Qingdao 266100, China
          2 Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
          3 Function Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China
          Author notes
          *Corresponding author: ZHOU Yangen
          Copyright © Ocean University of China, Science Press and Springer-Verlag GmbH Germany 2019.

          The copyright to this article, including any graphic elements therein (e.g. illustrations, charts, moving images), is hereby assigned for good and valuable consideration to the editorial office of Journal of Ocean University of China, Science Press and Springer effective if and when the article is accepted for publication and to the extent assignable if assignability is restricted for by applicable law or regulations (e.g. for U.S. government or crown employees).

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