Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
Abstract
To analyze the nutritional components in muscle of five varieties of Oncorhynchus mykiss. 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 Oncorhynchus mykiss belong to super cultured ones involved in high nutritional and economic value and worth to explore for food.
How to cite this article:
Xue Shu-Qun, Sun Zhong-Wu and Yin Hong-Bin. Analysis of Nutritional Components in Muscle of Different Strains of Rainbow Trout.
DOI: https://doi.org/10.36478/javaa.2012.1607.1612
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2012.1607.1612