| Abstract: | The effect of lupin (Lupinus termis) oil on the muscle lipids of carp (Cyprinus carpio) during chilling was studied. During chilling, total lipids decreased whereas triglycerides remained almost constant. Neither the behavior of total lipids nor that of triglycerides during chilling was affected by the composition of the dietary lipids. The proportions of ?free”? fatty acids increased and the proportions of phospholipids decreased during chilling. These changes were markedly affected by the composition of the diet. |
