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Lipid and fatty acid composition of eggs producing larvae with high survival rate in the Japanese eel

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Eggs of Japanese eel Anguilla japonica were obtained by artificial induction of maturation. Fertilization and hatching rates, and survival rates of normal larvae were examined. The levels of total lipids and polar lipids (PL) of high quality (HQ; >80% survival rate at 8 days post-hatch) eggs were significantly lower than low quality (LQ; hatching and survival rates were zero) eggs. The docosahexaenoic acid (DHA) level in PL of HQ eggs, however, was significantly higher than in LQ eggs. In contrast to DHA, arachidonic acid level was negatively correlated with egg quality variables and it was lower in HQ than in LQ eggs. Most of the egg lipid and fatty acid components showed larger variation in LQ than in HQ eggs.
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Keywords: Anguilla japonica; arachidonic acid; docosahexaenoic acid; egg quality; lipid

Document Type: Regular Paper

Affiliations: 1: National Research Institute of Aquaculture, Fisheries Research Agency, Nansei, Mie 516-0193, Japan 2: Inland Station, National Research Institute of Aquaculture, Fisheries Research Agency, Tamaki, Mie 519-0423, Japan

Publication date: 2006-10-01

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