Xue  Shu-Qun, Sun  Zhong-Wu, Yin  Hong-Bin, 
    Analysis of Nutritional Components in Muscle of Different Strains of Rainbow Trout,
    Journal of Animal and Veterinary Advances,
    Volume 11,Issue 10,
    2012,
    Pages 1607-1612,
    ISSN 1680-5593,
    javaa.2012.1607.1612,
    (https://makhillpublications.co/view-article.php?doi=javaa.2012.1607.1612)
    Abstract: To analyze the nutritional components in muscle of five varieties of <I>Oncorhynchus mykiss</I>. Conventional and biochemical analytical methods were used. The content of crude protein, lipid, ash was 16.08-20.98, 2.06-3.96 and 1.42-1.62%, respectively. The total content of amino acids was 63.29-71.03%, eight essential amino acids 26.27-29.76%, four delicious amino acids 23.72-26.31%. There were 21 classes (29 kinds) of fatty acids. The content (of total fatty acid) of unsaturated fatty acids was 76.86-81.18% in which the content of EPA+DHA was 4.58-13.19%. The five varieties of <I>Oncorhynchus mykiss</I> belong to super cultured ones involved in high nutritional and economic value and worth to explore for food.
    Keywords: Oncorhynchus mykiss;muscle;nutritional components;food analysis;lipid;amino acids