Abstract
As an approach to the biochemical changes occurring in the maturation of fish-eggs, some chemical properties and pH value of rainbow trout eggs were determined at intervals of a month from August to December, i.e., from unmatured stage to matured. The maturity grades of the eggs were estimated by egg-diameter and weight per cent. per total body. These figures and analytical results obtained are shown in Tables 1 and 2, and summarized as follows: 1) Water and non-protein nitrogen contents tended to decrease, while protein nitrogen and ash contents to increase during the maturation. 2) The amount of ether-extractives decreased, to the contrary, the quantities of lipides (alcohol-chloroform-extractives minus ether-extractives) and phosphorus and nitrogen increased. 3) It is interesting that pH values decrease gradually on the acid side, from 6.13 to 5.90, then, turned back to neutral as the maturation advanced and finally grew up to 6.55.
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