The relationship of eel Anguilla anguilla (L.) body size, lipid, protein, glucose, ash, moisture composition and enzyme activity (aldolase).

Body composition: protein, lipid, ash, moisture; and enzyme activity (aldolase) were studied in European eels (Anguilla anguilla) of various sizes. The fish were brought to the laboratory as glass eels (0.35 g) and maintained under controlled conditions (23 degrees C) for one year. After one year of growth, various sizes (between 9 and 420 g) were found. Significant correlation coefficients of the equation W = a ln C + b (where W = body weight, in g; C = composition, % or activity, u; and a,b are constants) were found among the composition parameters: protein, lipid, glucose and aldolase. Relative amounts of protein, glucose, moisture, ash and aldolase activity were found to decrease with an increase in the weight of eels, but the percentage of fat was higher in large eels than in small ones.