UTILIZATION OF LIPIDS BY FISH: I. FATTY ACID OXIDATION BY TISSUE SLICES FROM DARK AND WHITE MUSCLE OF RAINBOW TROUT (SALMO GAIRDNERII)
1963 ◽
Vol 41
(1)
◽
pp. 107-112
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Keyword(s):
The ability of the muscular tissue of fish to oxidize fatty acids has been studied on rainbow trout (Salmo gairdnerii). The rate of oxidation of Na hexanoate-1-C14, K octanoate-1-C14, and K myristate-1-C14by tissue slices from the lateral dark muscle and from the dorsal white muscle was determined at 25 °C by measuring the formation of C14O2. This transformation can be demonstrated in both the white and dark muscle; however, quantitatively a very pronounced difference exists between the two tissues, the dark muscle being more active.
1963 ◽
Vol 41
(1)
◽
pp. 107-112
◽
Keyword(s):
1970 ◽
Vol 27
(5)
◽
pp. 857-864
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Keyword(s):
1993 ◽
Vol 264
(6)
◽
pp. R1065-R1070
◽
1973 ◽
Vol 57
(1)
◽
pp. 109-116
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Keyword(s):
EXTRAMITOCHONDRIAL SHORTENING OF LONG CHAIN FATTY ACIDS AND CARNITINE-DEPENDENT FATTY ACID OXIDATION
1980 ◽
pp. 127-142
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Keyword(s):