Abstract
Developing eggs of vendace (Coregonus albula L.) and whitefish (C. lavaretus L.) were experimentally delayed in hatching by incubation at low water temperature (1–2°). Some eggs were taken during this period to a water temperature which was gradually raised up to 8° to provoke mass hatching of embryos. The pattern of free amino acids was followed in eggs incubated at both temperatures. During a 56 days period, the content of several essential amino acids significantly decreased in eggs of both species. For instance, the lysine content dropped from 703 to 270 mg/g dry matter and the arginine content from 257 to 13.3 mg/100 g dry matter in whitefish eggs. A similar pattern of decreasing level of free amino acids in embryonated ova up to hatching was characteristic for essential amino acids and serine. Methionine was exceptional; its level remained approximately the same. On the other hand, non-essential amino acids showed a significant increase in concentration during the experimental period. For instance, the glycine level increased 4.9 and 2.1 times in whitefish and vendace eggs, respectively. Transfer of eggs to 8° accelerated the decrease of nearly all free amino acids before hatching. The consequence of such amino acid metabolism for newly hatched larvae is discussed.
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