COMPAR ATIVE ANALYSIS OF THE CONTENTOF OMEGA 3 AND OMEGA 6 POLYUNSATUR ATEDFATTY ACIDS IN NORTHER N FISH MEAT
The results of biochemical studies in samples of meat of some living in the lower reaches of the river basin are given. As a result of research, the spectrum of polyunsaturated fatty acids that make up the Omega com- plex has been determined. It was found that whitefish, muksun, peled and living whitefish form an adequate pro- portional fat content and the amount of fatty acids; in dace, pike, smelt, and chira, the proportion of fatty acids relative to fat is slightly lower. Regardless of the high fat content, a very low amount of fatty acids is observed in sturgeon, taimen, omul, white salmon and perch. Species such as slug and semi-bore form of whitefish have a very small set of fatty acids. Practically in all studied samples, a high ratio of unsaturated fatty acids to saturated ones was observed, which indicates a high biological efficiency. The meat of tugun, living form of whitefish and burbot does not quite meet this criterion. As a result of a comparative analysis of the available data, we can conclude that the polyunsaturated fatty acids that make up the Omega 3 and Omega 6 complexes are found in the meat of almost all fish species. But their quantitative value varies depending on the conditions of life