@article{MAKHILLJAVA201211103432,
    title = {Analysis of Nutritional Components in Muscle of Different Strains of Rainbow Trout},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {11},
    number = {10},
    pages = {1607-1612},
    year = {2012},
    issn = {1680-5593},
    doi = {javaa.2012.1607.1612},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2012.1607.1612},
    author = {Xue,Sun and},
    keywords = {Oncorhynchus mykiss,muscle,nutritional components,food analysis,lipid,amino acids},
    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.}
    }