The influence of two light regimes, 16:8 h light/dark (LD 16:8) and 24:0 h light/dark (LD 24:0), in comparison to a usual hatchery light regime (HL), on the fatty acids content and weight gain in hatchery-reared underyearlings (at 0+ age) and yearlings (at 1+ age) of Atlantic salmon in the summer–autumn period was studied. The total lipids were analyzed by Folch method, the lipid classes using HPTLC, and the fatty acids of total lipids using GC. The increase in EPA and DHA observed in October in underyearlings and yearlings salmon (especially under LD 24:0) suggests they were physiologically preparing for overwintering. The changes in fatty acids and their ratios in juvenile Atlantic salmon can be used as biochemical indicators of the degree to which hatchery-reared fish are ready to smoltify. These associated with an increase in marine-type specific DHA and EPA, an increase in the 16:0/18:1(n-9) ratio, in correlation with a reduction in MUFAs (mainly 18:1(n-9)). These biochemical modifications, accompanied by fish weight gain, were more pronounced in October in yearlings exposed to continuous light (LD 24:0). The mortality rate was lower in experimental groups of underyearliings with additional lighting. Exposure to prolonged and continuous light did not affect yearlings mortality rate.

New data on lipid and fatty acid profiles are presented, and the dynamics of the studied components in muscles in the males and females of the beaked redfish, Sebastes mentella, in the depth gradient of the Irminger Sea (North Atlantic) is discussed. The contents of the total lipids (TLs), total phospholipids (PLs), monoacylglycerols (MAGs), diacylglycerols (DAGs), triacylglycerols (TAGs), cholesterol (Chol), Chol esters, non-esterified fatty acids (NEFAs), and wax esters were determined by HPTLC; the phosphatidylserine (PS), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), and lysophosphatidylcholine (LPC) were determined by HPLC; and fatty acids of total lipids were determined using GC. The Chol esters prevailed in muscles over the storage TAGs, and the wax ester content was high, which is a characteristic trait of vertically migrating species. Specific dynamics in certain PL in redfish were found to be depended on depth, suggesting that PLs are involved in the re-arrangement of the membrane physicochemical state and the maintenance of motor activity under high hydrostatic pressure. The high contents of DHA and EPA were observed in beaked redfish muscles is the species’ characteristic trait. The MUFAs in muscles include dietary markers of zooplankton (copepods)—20:1(n-9) and 22:1(n-11), whose content was found to be lower in fish sampled from greater depths.

The sea urchin Diadema setosum is edible and desirable as food by locals in central Vietnam and a promising target for potential fishing. The lipid profiles of the gonads of the sea urchin inhabiting the coastal area in Nha Trang Bay are studied for the first time. The determination of the content of the total lipids (TL), total phospholipids (PL), monoacylglycerols (MAG), diacylglycerols (DAG), triacylglycerols (TAG), cholesterol (Chol), sterol esters, and free fatty acids (FFA) is analyzed by high-performance thin layer chromatography (HPTLC); the phosphatidylserine (PS), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), lysophosphatidylcholine (LPC), and sphingomyelin (SM) are determined by high-pressure liquid chromatography (HPLC); and the fatty acid levels of TLs are identified using gas chromatography (GC). Non-polar TAG, FFA, Chol, and DAG dominated. The content of total PL is significant. PC is abundant among PL fractions, followed by PE, PI, and PS. The TLs contain a high proportion of PUFA, mainly due to arachidonic fatty acid and eicosapentanoic fatty acid. The (n−6)/(n−3) ratio is 1.68, and the atherogenic and thrombogenic indexes of D. setosum are 1.13 and 0.73. The results can be used in the development of marine bioprospecting and methodological approaches for the creation of functional substances.

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