Fig. 6. Atlantic halibut individual oocyte protein content (A), free amino acid content (FAA) (B) and electrophoretic protein profiles (C), as functions of oocyte and egg wet mass during final maturation (shaded area). The gel in C (7.5 % homogeneous SDS-PAGE gel, Coomassie Blue stained; molecular mass standards indicated at left) is organised relative to oocyte and egg wet mass with reference to the protein and amino acid data. The molecular masses of the oocyte and egg protein bands are identified to the right of the gel. PH oocyte, pre-hydrated oocytes; H oocyte, hydrating oocytes; OV egg, ovulated egg; WH egg, water-hardened egg.