11. Lipids in Marine and Freshwater Organisms
289
fresh water by diverse organisms of marine origin is only one facet of adaption
common even in poikilothermic vertebrates (Sheridan, 1994).
11.3. Conclusions
There is seldom any evidence of one biochemical pathway to exploit lipids for
success in the aquatic world. Thus, wax esters may store energy in one species and
promote buoyancy in another. Multifunctional roles for lipids seem to be the norm
rather than unique to species, and research should focus less on details and more
on perspectives.
References
Ackman, RG. Composition and nutritive value of fish and shellfish lipids. In: Ruiter, A.,
ed. Fish and Fishery Products. Wallingford, axon, U.K.: CAB International; 1995:p.
117-156.
Ackman, RG. Extraction and analysis of omega-3 fatty acids: procedures and pitfalls. In:
Drevon, c.A.; Baksaas, I.; Krokan, H.E., eds. Omega-3 Fatty Acids: Metabolism and
Biological Effects. Basel: Birkhauser Verlag; 1993:p. 11-20.
Ackman, RG. Application of gas-liquid chromatography to lipid separation and analysis:
qualitative and quantitative analysis. In: Chow, C.K., ed. Fatty Acids in Foods and Their
Health Implications: New York: Marcel Dekker; 1992:p. 47-63.
Ackman, RG. Application of thin-layer chromatography to lipid separation: detection
methods. In: Perkins, E.G., ed. Analyses of Fats, Oils and Lipoproteins. Champaign, IL:
American Oil Chemists' Society; 1991 :p. 97 -121.
Ackman, RG. Nutritional composition of fats in seafoods. Prog. Food Nutr. Sci. 13: 161241; 1989.
Ackman, RG. The year of the fish oils. Chern. Ind. (March 7): 139-145; 1988.
Ackman, RG. Fish lipids I. In: Connell, J.J., ed. Advances in Fish Science and Technology.
Farnham, U.K.: Fishing News Books; 1980:p. 87-103.
Ackman, RG.; Kean-Howie, I. Fatty acids in aquaculture: are 00-3 fatty acids always
important? In: Lim, c.E.; Sessa, DJ., eds. Nutrition and Utilization Technology in
Aquaculture. Champaign, IL: American Oil Chemists' Society; 1995:p. 82-104.
Ackman, RG.; Takeuchi, T. Comparison of fatty acids and lipids of smoiting hatchery-fed
and wild Atlantic salmon Salmo salar. Lipids 21: 117 -120; 1986.
Ackman, R.G.; Ratnayake, W.M.N.; Olsson, B. The "basic" fatty acid composition of
Atlantic fish oils: potential similarities useful for enrichment of polyunsaturated fatty
acids by urea complexation. I. Am. Oil Chern. Soc. 65:136-138; 1988.
Ackman, R.G.; Linke, B.A.; Hingley, I. Some details of fatty acids and alcohols in the
lipids of North Atlantic copepods. I. Fish. Res. Bd. Can. 31:1812-1818; 1974.
Ackman, R.G.; Eaton, C.A.; Bligh, E.G.; Lantz, A.W. Freshwater fish oils: yields and
composition of oils from reduction of sheepshead, tullibee, maria, and alewife. I. Fish.
Res. Bd. Can. 24:1219-1227; 1967.
Ahlgren, G.; Blomqvist, P.; Boberg, M; Gustafsson, I-B. Fatty acid content of the dorsal
muscle-an indicator of fat quality in freshwater fish. I. Fish BioI. 45: 131-157; 1994.
Akimoto, M.; Ishii, T.; Yamagaki, K.; Ohtaguchi, K.; Koide, K.; Yazawa, K. Production of
eicosapentaenoic acid by a bacterium isolated from mackerel intestines. I. Am. Oil
Chern. Soc. 67:911-915; 1990.
289
fresh water by diverse organisms of marine origin is only one facet of adaption
common even in poikilothermic vertebrates (Sheridan, 1994).
11.3. Conclusions
There is seldom any evidence of one biochemical pathway to exploit lipids for
success in the aquatic world. Thus, wax esters may store energy in one species and
promote buoyancy in another. Multifunctional roles for lipids seem to be the norm
rather than unique to species, and research should focus less on details and more
on perspectives.
References
Ackman, RG. Composition and nutritive value of fish and shellfish lipids. In: Ruiter, A.,
ed. Fish and Fishery Products. Wallingford, axon, U.K.: CAB International; 1995:p.
117-156.
Ackman, RG. Extraction and analysis of omega-3 fatty acids: procedures and pitfalls. In:
Drevon, c.A.; Baksaas, I.; Krokan, H.E., eds. Omega-3 Fatty Acids: Metabolism and
Biological Effects. Basel: Birkhauser Verlag; 1993:p. 11-20.
Ackman, RG. Application of gas-liquid chromatography to lipid separation and analysis:
qualitative and quantitative analysis. In: Chow, C.K., ed. Fatty Acids in Foods and Their
Health Implications: New York: Marcel Dekker; 1992:p. 47-63.
Ackman, RG. Application of thin-layer chromatography to lipid separation: detection
methods. In: Perkins, E.G., ed. Analyses of Fats, Oils and Lipoproteins. Champaign, IL:
American Oil Chemists' Society; 1991 :p. 97 -121.
Ackman, RG. Nutritional composition of fats in seafoods. Prog. Food Nutr. Sci. 13: 161241; 1989.
Ackman, RG. The year of the fish oils. Chern. Ind. (March 7): 139-145; 1988.
Ackman, RG. Fish lipids I. In: Connell, J.J., ed. Advances in Fish Science and Technology.
Farnham, U.K.: Fishing News Books; 1980:p. 87-103.
Ackman, RG.; Kean-Howie, I. Fatty acids in aquaculture: are 00-3 fatty acids always
important? In: Lim, c.E.; Sessa, DJ., eds. Nutrition and Utilization Technology in
Aquaculture. Champaign, IL: American Oil Chemists' Society; 1995:p. 82-104.
Ackman, RG.; Takeuchi, T. Comparison of fatty acids and lipids of smoiting hatchery-fed
and wild Atlantic salmon Salmo salar. Lipids 21: 117 -120; 1986.
Ackman, R.G.; Ratnayake, W.M.N.; Olsson, B. The "basic" fatty acid composition of
Atlantic fish oils: potential similarities useful for enrichment of polyunsaturated fatty
acids by urea complexation. I. Am. Oil Chern. Soc. 65:136-138; 1988.
Ackman, R.G.; Linke, B.A.; Hingley, I. Some details of fatty acids and alcohols in the
lipids of North Atlantic copepods. I. Fish. Res. Bd. Can. 31:1812-1818; 1974.
Ackman, R.G.; Eaton, C.A.; Bligh, E.G.; Lantz, A.W. Freshwater fish oils: yields and
composition of oils from reduction of sheepshead, tullibee, maria, and alewife. I. Fish.
Res. Bd. Can. 24:1219-1227; 1967.
Ahlgren, G.; Blomqvist, P.; Boberg, M; Gustafsson, I-B. Fatty acid content of the dorsal
muscle-an indicator of fat quality in freshwater fish. I. Fish BioI. 45: 131-157; 1994.
Akimoto, M.; Ishii, T.; Yamagaki, K.; Ohtaguchi, K.; Koide, K.; Yazawa, K. Production of
eicosapentaenoic acid by a bacterium isolated from mackerel intestines. I. Am. Oil
Chern. Soc. 67:911-915; 1990.