MR imaging of mackerel
Arne Duinker at The National Institute of Nutrition and Seafood Research (NIFES) used the small animal MR-machine to study fat distribution in mackerel.
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Arne Duinkers work was nicely presented in the following article in Forskning.no:
"Derfor vil japanerne ha norsk makrell"
Shortly summarised: The quantification of the MR-images confimed that the amount of fat in the mackerel varied over the seasons with a clear peak in the fall. In addition the images showed that fat was more evenly distributed in the fish meat in the peak period making it more tasty and less dry. The Japanese buy mackerel for 1.5 billions a year and are espesially interested in the fat rich and tasty fish from September and October.
We at MIC are happy to see that "small animals" can be extended to more than rats and mice that we usually put into the MR-machine, and see this as a good example of how an imaging core facility can benefit scientists from different fields of research.
