LISTSERV mailing list manager LISTSERV 15.5

Help for FISH-SCI Archives


FISH-SCI Archives

FISH-SCI Archives


View:

Next Message | Previous Message
Next in Topic | Previous in Topic
Next by Same Author | Previous by Same Author
Chronologically | Most Recent First
Proportional Font | Monospaced Font

Options:

Join or Leave FISH-SCI
Reply | Post New Message
Search Archives


Subject: Re: Lipid analysis
From: Ron Heintz - NOAA Federal <[log in to unmask]>
Reply-To:Scientific forum on fish and fisheries <[log in to unmask]>
Date:Wed, 28 Aug 2013 12:44:59 -0800
Content-Type:text/plain
Parts/Attachments:
Parts/Attachments

text/plain (136 lines)


><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>
           REPLIES WILL BE SENT TO THE FISH-SCI LIST
<><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><

Our lab uses a modified Folch extraction on an Accelerated Solvent
Extractor. We usually homogenize whole fish. Homogenizing whole fish is
problematic when fish are large or are particularly spiny.  For large fish
(> 5 kg) we will use band saw to cut the frozen fish into chunks and
homogenize the chunks in a commercial blender. We subsample the homogenate
from the commercial blender and continue homogenizing it. At the end we
take a 2.5 g sample for lipid extraction.

We do not normally subsample muscle, because we are interested in
developing indices of fish condition. For species that maintain their lipid
stores in liver, it may be difficult to resolve spatial, seasonal or
ontogenetic variability in muscle. That being said, we have processed lipid
in muscle plugs from salmonids and resolved seasonal changes.

The mass that you use for extraction will depend on the mass of lipid you
expect to recover and the sensitivity of your balance.


On Wed, Aug 28, 2013 at 10:04 AM, Chris Harrod <[log in to unmask]> wrote:

> ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>
>            REPLIES WILL BE SENT TO THE FISH-SCI LIST
> <><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><
>
> Folks
>
> A message to those who do routine estimations of fish muscle lipid
> concentrations, e.g. using Bligh & Dyer or Soxhlet methods.
>
>
>
> Do you take a subsample of fish muscle or do you normally homogenise the
> whole fish?
>
> If you do take a subsample, how much wet mass do you usually use?
>
>
>
> All the best and thanks in advance
>
>
>
> Chris
>
>
>
>
>
>
>
> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><> ><>
>
> Dr Chris Harrod*
>
> Senior Lecturer in Fish & Aquatic Ecology,
>
> School of Biological and Chemical Sciences
>
> Queen Mary University of London
>
> 1.31 Fogg Building
>
> Mile End Road, London, E1 4NS, UK
>
>
>
> Email: [log in to unmask]
>
> Twitter: @chris_harrod
>
> UK Mobile: +44 (0) 797 741 9314
>
> UK Office:  +44 (0) 207 882 3299
>
>
>
> *Chile address
>
> Instituto de Investigaciones Oceanológicas, Universidad de Antofagasta,
>
> Avenida Angamos 601, Antofagasta, Chile
>
> *Chile Mobile: +56 9 7399 7792
>
> *Chile Office: +56 55 637400
>
> http://www.qub.ac.uk/schools/SchoolofBiologicalSciences/Staff/DrCHarrod/
>
> http://webspace.qmul.ac.uk/charrod/
>
>
>
> <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <><
>
>
>
>
>
>
> ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>
> For information, send INFO FISH-SCI to [log in to unmask]
>
>                    The FISH-SCI List Archive
>          http://segate.sunet.se/cgi-bin/wa?A0=FISH-SCI
>
>      To cancel your subscription, send a blank message to:
>            [log in to unmask]
> <><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><
>



-- 
Ron Heintz
Fishery Research Biologist
NOAA - Alaska Fisheries Science Center
Auke Bay Laboratories
17109 Pt. Lena Loop Rd.
Juneau, AK 99801

v: 907-789-6058
f. 907-789-6094

><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>  ><>
For information, send INFO FISH-SCI to [log in to unmask]

                   The FISH-SCI List Archive
         http://segate.sunet.se/cgi-bin/wa?A0=FISH-SCI

     To cancel your subscription, send a blank message to:
           [log in to unmask]
<><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><  <><

Back to: Top of Message | Previous Page | Main FISH-SCI Page

Permalink



LISTSRV.NORDU.NET

CataList Email List Search Powered by the LISTSERV Email List Manager