Utilization of Lipids by Fish: I. Fatty Acid Oxidation by Tissue Slices From Dark and White Muscle of Rainbow Trout (Salmo Gairdnerii)

The ability of the muscular tissue of fish to oxidize fatty acids has been studied on rainbow trout (Salmo gairdnerii). The rate of oxidation of Na hexanoate-1-C14, K octanoate-1-C14, and K myristate-1-C14by tissue slices from the lateral dark muscle and from the dorsal white muscle was determined at 25 °C by measuring the formation of C14O2. This transformation can be demonstrated in both the white and dark muscle; however, quantitatively a very pronounced difference exists between the two tissues, the dark muscle being more active.