Fatty acid composition of muscle and skin lipids of oil sardine

Abstract

Monthly variation in the fatty aid composition of muscle and skin lipids of oil sardine (<i>sardinella longiceps), for a period of two years ar presented. Data shows wide variations in the proportions of the various acids in these lipids during different seasons. Total saturated acids in muscle lipid varied from33% to 42% with an average of 38%. Toatal monounsturated acids averaged 22.2%,lowest value being 14% and highest 30.1%. Proportions of total polyunsturated acids ranged between 28% and 52.5% (average 40.1%). Similar variations were observed in the case of all major component acids. The pattern was similar in skin lipids had a slightly higher level (by about 3%) of total monounsaturated acids and correspondingly lower proportions of polyunsaturated acids.