Comparative analysis of chemical and fatty acid composition of fingerling and marketable size rainbow trout (Oncorhynchus mykiss) | Uporedna analiza hemijskog i masnokiselinskog sastava mlađi i konzumne kalifornijske pastrmke (Oncorhynchus mykiss)
2011
Vranić, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Baltić, M.Ž., Fakultet veterinarske medicine, Beograd (Serbia) | Trbojević, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Đinović-Stojanović, J., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Marković, R., Fakultet veterinarske medicine, Beograd (Serbia) | Petronijević, R., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Spirić, A., Institut za higijenu i tehnologiju mesa, Beograd (Srbija)
Objective of this study was determination and comparison of chemical composition and fatty acid profile of fingerling and marketable size rainbow trout from aquaculture. Samples of fingerling (average mass of 99g and length of 18.6cm) and marketable size rainbow trout (average mass 229g and length of 23.3cm) were collected in August 2010, in the fishpond Ribnik, Mrkonjic city, Republic Srpska. Fingerling and marketable size rainbow trout were fed with complete mixture of similar composition for bought fish categories (fish products, oils and fats, cereal products and oil seeds). Research results showed that there was no statistically significant difference (p is greater than 0.05) in content of total lipids (3.81% fingerling and 4.17% marketable size trout) and ash (1.27% fingerling and 1.29% marketable size trout). Higher protein content was determined in commercial trout fillets (18.69%) as well as lower water content (75.40%) compared to their content in fingerling (17.72% proteins and 77.11% water). Cholesterol content was 82.59 mg/100g (fingerling) and 70.12 mg/100g (commercial trout). Due to significant content of proteins and unsaturated fatty acids and smaller amounts of fat, rainbow trout can be considered as one of the most valuable food stuffs in human nutrition.
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