Abstract
Egg lipids of cultured and wild ayu Plecoglossus altivelis were compared. Female fish were obtained from 4 different rivers and 7 hatcheries. The oil globule mainly consisted of triglycerides (TG), while TG and phospholipids (PL) were dominant in yolk. In the lipid class composition, significant differences could not be found among the samples. Depending on the difference in fatty acid composition in TG of the oil globule and TG and PL in yolk, samples could be divided into two groups. First group was characterized by relatively higher content of C18:1, C18:2 and C22:6. Second group was characterized by higher content of C16:1, C18:3ω3 and C20:5. First group consisted of only the samples obtained from cultured fish and dominant part of the second group was occupied by the samples from wild fish. However, in the samples from cultured fish, there was a sample which could be categorized to the second group.
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