Changes in the fatty acid composition of steelhead trout, Salmo gairdnerii Richardson, associated with parr-smolt transformation

Mark A. Sheridan, William V. Allen, Theodore H. Kerstetter

Research output: Contribution to journalArticle

58 Scopus citations

Abstract

1. 1. Fatty acids from the several lipid classes of selected steelhead trout (Salmo gairdnerii) parr and smolt tissues, previously separated by thin-layer chromatography, were analyzed by gas-liquid chromatography. 2. 2. The fatty acid composition of the parr was markedly different from that of the smolt; the former being characterized by relatively low amounts of polyunsaturated fatty acids and relatively high amounts of linoleic acid, much like the typical freshwater lipid pattern. 3. 3. The fatty acid composition of the smolt was characterized by large proportions of long-chain polyunsaturated fatty acids. Generally, the fatty acid composition of the smolt resembled the typical seawater lipid pattern. 4. 4. The change in fatty acid composition of the smolt is anticipatory to seawater entry and is independent of diet and water temperature. 5. 5. These alterations suggest that the assumption of a polyunsaturated lipid pattern during parr-smolt transformation (smoltification) is preadaptive to seawater entry.

Original languageEnglish
Pages (from-to)671-676
Number of pages6
JournalComparative Biochemistry and Physiology -- Part B: Biochemistry and
Volume80
Issue number4
DOIs
StatePublished - 1985

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