[The influence of brackish water on the rainbow trout (Salmo gairdneri (Rich.)) meat quality]
1984
Teskeredzic, Z.
Comparison of the research results of the water quantity shows that meat of the freshwater trout contains significantly more water than meat of the brackish water trout. The quantity of fat in meat of trouts reared in brackish water is larger than in those grown in freshwater. Differences between the average quantities of proteins and ash in the meat of trouts grown under the investigated conditions are not statistically significant, being at the level of 1%. The average content of NaCl in the meat of trouts grown in brackish water is significantly higher than in the meat of the freshwater ones. Rainbow trout grown in brackish water has a higher energy value on the average. Share of proteins in the total energy value of trouts grown under all investigated conditions is higher than the share of fats. With longer stay in brackish water the animals of the investigated species adopt features of sea fish, especially regarding the smell, taste and more solid meat consistency
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