Lipid Profiles of Pomfret Fish (Pampus argenteus) Organs

Abstract

The study of the lipid matter content from the different organs of Pomfret (Pampus argenteus) fish indicates that a major amount of lipid accumulates in the brain while the organs like digestive tract and muscle contain relatively much lower amount. The composition of the lipid matter of various organs points out that cholesterol is in much greater proportion than that of the phospholipid. Cholesterol is present in highest amount in the brain lipid compared with other organs while the content of phospholipid is lowest in the digestive tract. The fatty acid composition reveals that the lipids of each organ of pomfret fish are enriched in the saturated fatty acids. Also a distinct variation exists in the amount of the individual saturated fatty acids. The eye ball lipid has the highest amount of saturated fatty acid (84%) followed by digestive tract (69%), muscle (52%) and brain (34%). The polyunsaturated fatty acids are the next major fatty acids, with significant amount of C22:6 fatty acid.