A Survey of Nutritional Composition in Three Fillet Areas (Head, Middle and Tail) of Rainbow Trout (Oncorhynchus mykiss)

Subject Areas : Journal of Animal Biology

سکینه یگانه ¹ (دانشگاه علوم کشاورزی و منابع طبیعی ساری، گروه شیلات، ساری، ایران)
زیبنده محرابی ² (دانشگاه علوم کشاورزی و منابع طبیعی ساری، گروه شیلات، ساری، ایران)
فاطمه قوامی ³ (دانشگاه علوم کشاورزی و منابع طبیعی ساری، گروه شیلات، ساری، ایران)

Received: 2014-06-21 Accepted : 2017-05-21 Published : 2013-10-23

Keywords: Protein, Rainbow trout, Fillet, nutritional composition,

Abstract :

The objective of the currentresearch was to investigate the distribution of lipid, protein and moisturethroughout the fillets of farmed rainbow trout (Oncorhynchus mykiss). Differences in lipid, protein and moisture content were found amongst different portions of the fillet, being lowest lipid and highest moisture (9.86andplusmn;0.72), (77.42andplusmn;1.45) in the tail area and contrast highest lipid and lowest moisture in the middle area (11.28andplusmn;0.79), (75.35andplusmn;1.90) respectively (pandlt;0.05). Also recorded the highest amount of protein (42.92andplusmn;1.52) in the tail area and lowest protein (41.23andplusmn;1.89) in the middle area (pandgt;0.05). Significant positive regression was obtained between moisture and lipid content of each area, so it seems to calculate lipid content of each area by moisture content