Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Cătălin Emilian NISTOR, Alexandru USTUROI, Gabriel Vasile HOHA, Aida ALBU, Benone PĂSĂRIN
Trout meat is rich in essential minerals and vitamins that contribute to human health. These nutrients are influenced by various factors, including breed, breeding system, season, age, and diet. Taking these factors into account, the aim of this study is to highlight how the quantity and quality of the feed that is supplied have an effect on the mineral and vitamin content of the meat of brown trout. The biological material was represented by 30 specimens of brown trout. At the end of the research, among the analysed minerals, the highest values were found in the case of phosphorus (P), which was in the range of 1775.83-2228.39 g.kg-1, and copper (Cu) was in last place, with average values that varied in the range of 0.65-0.91 g.kg-1. In terms of fat-soluble vitamins present in the meat, the highest concentration was of vitamin E, whereas vitamin D3 exhibited the lowest levels across all batches.
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