Protein and fat of the salmon egg as sources of energy for the developing embryo
| Autor: | F. R. Hayes, A. Hollett |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
medicine.medical_specialty
Embryology food.ingredient Calorie Hatching Embryonic Development Embryo General Medicine Biology Carbohydrate Endocrinology medicine.anatomical_structure food Animal science Salmon Yolk Internal medicine embryonic structures Respiratory measurements medicine Animals Yolk sac Energy source Ovum |
| Zdroj: | Canadian journal of research. 24 |
| Popis: | An egg weighing 130 mgm. starts off with 25 mgm. of protein, of which 45% is consumed for energy up to the time of complete yolk sac absorption; for fat the corresponding figures are 9.4 mgm. and 77%. Up to the time of hatching there is no measurable decrease in either protein or fat, although recorded respiratory measurements suggest a probable loss of some 0.6 mgm. of fat. The dried embryo, when the yolk is gone, weighs 17.3 mgm. Expressed as calories, 41% of the yolk becomes living embryo and the rest is used up for metabolic purposes. Carbohydrate plays no appreciable part as an energy source. Nonprotein nitrogen increases steadily throughout development, being stored in the embryo. The carbohydrate, protein, fat sequence of energy sources, said to be of general application, could not be demonstrated; a more likely one is fat, protein, fat, protein. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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