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.
Xue Shu-Qun, Sun Zhong-Wu and Yin Hong-Bin, 2012. Analysis of Nutritional Components in Muscle of Different Strains of Rainbow Trout. Journal of Animal and Veterinary Advances, 11: 1607-1612.