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Reproductive cycle and seasonal variations in lipid content and fatty acid composition in gonad of the cockle Fulvia mutica in relation to temperature and food

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Abstract

From March 2004 to February 2005, seasonal variations in lipid content and fatty acid composition of gonad of the cockle Fulvia mutica (Reeve) were studied on the eastern coast of China in relation to the reproductive cycle and environment conditions (e.g., temperature and food availability). Histological analysis as well as lipid and fatty acid analyses were performed on neutral and polar lipids of the gonad. Results showed that gametogenesis occurred in winter and spring at the expense of lipids previously accumulated in summer and autumn, whereas spawning occurred in summer (20.4–24.6°C). The seasonal variation in lipid content was similar to that of the mean oocyte diameter. In both neutral and polar lipids, the 20:5n-3 and 22:6n-3 levels were relatively higher than saturated fatty acids, and polyunsaturated fatty acids were abundant, with series n-3 as the predominant component. Seasonal variations in the 20:5n-3 and 22:6n-3 levels and the principal n-3 fatty acids were clearly related to the reproductive cycle. The Σ(n-3) and Σ(n-6) values were relatively high during January–May, and the associated unsaturation index was significantly higher than that in other months. The results suggest that fatty acids play an important role in the gametogenesis of F. mutica.

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Authors and Affiliations

  1. Key Laboratory of Marine Bio-resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, P. R. China

    Wenguang Liu

  2. Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao, 266003, P. R. China

    Qi Li & Lingfeng Kong

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  1. Wenguang Liu
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  2. Qi Li
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Correspondence to Qi Li.

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Liu, W., Li, Q. & Kong, L. Reproductive cycle and seasonal variations in lipid content and fatty acid composition in gonad of the cockle Fulvia mutica in relation to temperature and food. J. Ocean Univ. China 12, 427–433 (2013). https://doi.org/10.1007/s11802-013-1979-1

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