Year: 1974
Type: article
Abstract: Yellowtail fed on raw anchovy as a sole feeding stuff with or without thiamine was analyzed for thiamine, pyruvic acid, lipid and protein contents in various tissues.The results obtained may be summarized as follows:1. In the fish kept on raw anchovy with no added thiamine, the contents of thiamine, cholestrol and triglyceride in various tissues were significantly decreased, while pyruvic acid in the blood increased. The pyruvic acid and thiamine contents however, were restored to normal levels when thiamine was added to the meat.2. The fish reared on raw anchovy with added thiamine during the entire period showed a similar body composition to the fish given horse mackerel, mackerel and sand launce which contain no thiaminase.
Source: NIPPON SUISAN GAKKAISHI
Authors: Tadashi ISHIHARA, Masato YASUDA, Satoshi KASHIWAGI, Mutuko AKIYAMA, Motoaki YAGI
Institution: Nagasaki University
Language: English
Subfield: Aquatic Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4241546338