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Fig. 2. Changes in fatty acid saturation of the molecular species components of the three phospholipid classes, (A) phosphatidylcholine (PC), (B) phosphatidylethanolamine (PE) and (C) phosphatidylinositol (PI), isolated from carp liver microsomes. Fish were kept at each temperature for five days before being killed. Values represent means ± S.D. (N=3-4 individuals). A significant difference from the control value (30°C) is indicated by an asterisk [P<=0.05; one-way analysis of variance (ANOVA)].