Analysis of Nutritional Components in Muscle of Different Strains of Rainbow Trout

文献类型: 外文期刊

第一作者: Xue Shu-Qun

作者: Xue Shu-Qun;Sun Zhong-Wu;Xue Shu-Qun;Yin Hong-Bin

作者机构:

关键词: Oncorhynchus mykiss;muscle;nutritional components;food analysis;lipid;amino acids

期刊名称:JOURNAL OF ANIMAL AND VETERINARY ADVANCES ( 影响因子:0.365; 五年影响因子:0.359 )

ISSN: 1680-5593

年卷期: 2012 年 11 卷 10 期

页码:

收录情况: SCI

摘要: 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.

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