TY  - JOUR
T1  - Analysis of Nutritional Components in Muscle of Different Strains of Rainbow Trout
AU - Shu-Qun, Xue AU - Zhong-Wu, Sun AU - Hong-Bin, Yin 
JO  - Journal of Animal and Veterinary Advances
VL  - 11
IS  - 10
SP  - 1607
EP  - 1612
PY  - 2012
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2012.1607.1612
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2012.1607.1612
KW  - Oncorhynchus mykiss
KW  -muscle
KW  -nutritional components
KW  -food analysis
KW  -lipid
KW  -amino acids
AB  - 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.
ER  -