Sorry, this article is only available in Русский.
THE POSSIBLE MECHANISMS OF INFLUENCE OF CAVIAR LIPID COMPOSITION ON IT HATCHERIES QUALITY
Vassel Sergei Sergeevich
Rostov branch of Moscow state university of technology and management
PhD in Biology, Assistant professor of the Physics and Mathematics Department
Rostov branch of Moscow state university of technology and management
PhD in Biology, Assistant professor of the Physics and Mathematics Department
Abstract
It is shown that high levels of such lipid fractions as phosphatidylcholine and cholesterol esters provide good hatchery quality of caviar. High levels of lysophosphatidylcholine and diacylglycerides are indicators of low quality of hatchery caviar. The possible mechanisms of influence of caviar lipid composition on it hatcheries quality are provided.
Keywords: caviar, cholesterol esters, lipids, lysophosphatidylcholines, phosphatidylcholines, reactive oxygen species
Category: 03.00.00 Biology
Article reference:
The possible mechanisms of influence of caviar lipid composition on it hatcheries quality // Modern scientific researches and innovations. 2014. № 2 [Electronic journal]. URL: https://web.snauka.ru/en/issues/2014/02/31388
View this article in Russian
© If you have found a violation of copyrights please notify us immediately by e-mail or feedback form.
Contact author (comments/reviews)
Write comment
You must authorise to write a comment.
Если Вы еще не зарегистрированы на сайте, то Вам необходимо зарегистрироваться: