Lipid composition of oocytes and tissues of sturgeons depending on conditions of detention

Shortage of sturgeon spawners has led to the need for reservation and long-term detention of spawners, creation of their own brood stocks. The issues of assessing the functional state of producers and the reproductive products and offspring become topical. The wintering conditions of fish in cages at the natural course of temperatures negatively affect their physiological state. During this period, the fish actively move in the cages, but do not feed. The detention of sturgeon spawners in the pools with regulating the parameters of the aquatic environment makes it possible to stabilize the cycle of maturation of the gonads and increase the number of fish-producing females. The lipid composition of caviar affects its fish-breeding quality. The main components of sturgeon caviar fats are triglycerides and lipoid substances, which are represented by phospholipids that are actively involved in generative metabolism during the maturation of gonads. The main fraction of oocyte lipids is represented by triglycerides, whose level in the oocytes of fish from recirculating water installation (RWI) is higher in comparison with cage fish. It was found that sterlet oocyte lipids are mainly represented by triglycerides. Their concentration in the oocytes of fish kept in RWI is higher in comparison with fish kept in cages. Against the higher amount of triglycerides in fish roe from RWI, a decrease in the level of phospholipids and cholesterol was noted. The aging conditions of producers affect the composition of the main lipid fractions. As a result of the research, a relationship was established between the content of polyunsaturated fatty acids in the tissues of aquatic organ-isms and environmental conditions. The amount of saturated and monounsaturated fatty acids in the muscles of fish kept in RWI was higher than in the tissues of fish kept in cages. Increasing proportion of polyunsaturated fatty acids in the eggs of fish kept in cages indicates a fairly high utilization of monounsaturated fatty acids.