Seasonal changes in the fatty acid composition of fresh water crustaceans

Farkas, Tibor and Herodek, Sándor (1961) Seasonal changes in the fatty acid composition of fresh water crustaceans. A Magyar Tudományos Akadémia Tihanyi Biológiai Kutatóintézetének évkönyve, 28. pp. 91-94. ISSN 0365-3005

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Abstract

We stated in the iodine value of the fat of crustacean plankton from Lake Balaton a yearly cycle showing a winter maximum. The iodine values which raise to a very high level during the cooling down of the water in autumn prove the accumulation of polyunsaturated fatty acids. In the course of the quantitative paper chromatographic analyses we found towards the winter a strong increase in the proportion of C₂₂=₂₂ acids. Similar changes were observed in the fatty acid composition of the crustacean plankton from Belsőtópond as well as in that of Astacus leptodactylus Esch . We interpret the phenomenon as an example of correspondence between the temperature and the natural fats and attribute great importance to the highly unsaturated fatty acids of long chain in the cold adaptation of poikilothermic water animals.

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