Abstract
1. 1. The fatty acid composition of oils from four North American fresh-water fish (sheepshead, Aplodinotus grunniens; tullibee, Coregonus artedii; maria, Lota lota; alewife, Alosa pseudoharengus) were compared with recent data for oils from two marine species (Atlantic herring, Clupea harengus; cod, Gadus morhua). 2. 2. In the oils from fresh-water species the total C 16 fatty acids were higher than in the marine species. The total C 18 fatty acids were also higher but possibly less definitive as a means of distinguishing fresh-water triglyceride oils from those of marine origin. 3. 3. Ratios among particular fatty acids and among various types of fatty acids were compared for biochemical significance. Palmitic acid was about 60 per cent of total saturates in both fresh-water and marine oils. Total di- and tetraenoic acids were twice as high in the fresh-water oils as in the marine oils; total trienoic acids were three to four times as high. It is suggested that extension of these to the marine-type fatty acids 20:5 ω3, 22:6 ω3, etc. is not normally obligatory in fresh-water fish. 4. 4. The ratio of total linolenic to total linoleic types of acids was lower in the fresh-water oils, suggesting a basic difference in dietary availability of these two acids.
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