Abstract
Fats play a critical role in energy metabolism of fish. The bulk of the fatty acids of fish lipids are saturated with fatty acids and highly unsaturated acids with a predominance of 18 carbon atoms of mostly oleic acid, linoleic acid and their isomers. During oxidation they liberate two times more energy and, being a source of essential fatty acids, account for the complex basis of cell membranes. Efficiency of tissue permeability and its adaptation to different temperatures depend on lipids. The composition and ratio of fatty acids depend on a number of factors, including biological characteristics of the organism (age, species) and external environment influence (time of the year, temperature, water salinity). Fluctuations of fat content in one and the same individual during the year can be considerable and these fluctuations are repeated regularly. In addition, fats are related to the fish intake of fat-soluble physiologically active substances. The article presents the results of fatty acid composition of fish blood, depending on body mass and seasonal changes. Change levels of saturated and unsaturated fatty acids are shown in the seasonal aspect. Blood fatty-acid composition of carps in the lakes of the Republic of Mordovia is represented mostly by omega-3, -6, -9 fatty acids. It has been stated that if the number of fatty acid radicals increase or decrease, an organism adopts to the temperature changes, which helps to survive within the areal.
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