Hostname: page-component-78c5997874-lj6df Total loading time: 0 Render date: 2024-11-18T08:46:58.715Z Has data issue: false hasContentIssue false
  • English
  • Français

The Relationship between State of Maturity and Chemical Composition of the Whiting, Gadus merlangus L

Published online by Cambridge University Press:  11 May 2009

H. O. Bull
H. O. Bull
Affiliation:
Marine Biological Laboratory, Plymouth
Get access Rights & Permissions [Opens in a new window]

Extract

In the whiting, no significant changes occur in the composition of the muscle substance, either throughout the year, or with increasing age, or during ripening of the gonads.

The amount of fat in the liver is very low in immature fishes, increasing greatly with age, and reaching its maximum just after the commencement of the ripening of the gonads. It then falls off, reaching its lowest value amongst mature fishes in the “Spent” stages. Males are richer in liver fat than females.

Immature fish have a decidedly higher protein content in the liver than have mature fish.

Type
Research Article
Information
Journal of the Marine Biological Association of the United Kingdom , Volume 15 , Issue 1 , February 1928 , pp. 207 - 218
Copyright
Copyright © Marine Biological Association of the United Kingdom 1928

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

1.Johnstone, Jas., Smith, W. C., and Fleming, R. A.The Irish Sea Cod Fishery of 1921–3. Trans. Liverpool Biol. Soc., Vol. 37. 1923.Google Scholar
2.Saemundsson, B.On the Age and Growth of the Whiting in Icelandic Waters. Med. Fra. Komm. Havunders. Ser. Fisk., Bd. VIII, No. 1. 1925.Google Scholar
3.Graham, M.The Annual Cycle in the Life of the Mature Cod in the North Sea. Fishery Investigations, England, Series II, Vol. VI, No. 6. 1923.Google Scholar
4.Bruce, J. R.Changes in the Chemical Composition of the Tissues of the Herring in Relation to Age and Maturity. Biochem. Journ., Vol. 18, Nos. 3 and 4. 1924.Google Scholar
5.Plimmer, R. H. A. Analyses and Energy Values of Foods. H.M. Stationery Office. 1921.Google Scholar
6.Kilburn, L. G., and Macleod, J. J. R.Observations on the Glycogen Content of Certain Invertebrates and Fishes. Quart. Journ. Exp. Physiol., 12, p. 317.CrossRefGoogle Scholar
7.Fulton, T. W.Fishery Board for Scotland 9th Annual Report, 3, p. 257. 1891.Google Scholar