Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 2
Written by Cătălin Emilian NISTOR, Vasile BĂCILĂ, Iulia VĂRZARU MAROŞ, Gabriel Vasile HOHA, Benone PĂSĂRIN
Trout meat has sensory features and high nutritional value. The aim of the present study was to identify differences in the proximate composition, amino acid composition of three breeds (brown, brook and rainbow trout) reared under the same conditions in north eastern region of Romania. Chemical samples composition were determined using Association of Official Analytical Chemists (AOAC) methods. The moisture content recorded oscillated between 72.98 and 76.14 g, protein content of trout meat ranged between 17.37 and 19.31 g, the determined lipid content was between 4.41 and 5.82 g, and measured ash was between 1.11 and 1.21gfrom trout’s flesh. The amount of essential aminoacids ranged between 26.49 and 28.08%. Among amino acids, the glutamic acid, aspartic acid, arginine, leucine and lysine were predominant. The measured essential to nonessential (E/NS) ratio for the trout flesh ranged between 71.73 and 75.87%. The present study demonstrate that trout meat is a highly source of protein and contains essential amino acids for promoting good health, prevention and healing of diseases in humans.
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