Fatty acid composition, osmolality, Na + , K + ‐ATPase activity, cortisol content and antioxidant status of rainbow trout ( Oncorhynchus mykiss ) in response to various dietary levels of eicosapentaenoic acid and docosahexaenoic acid

2020 ◽  
Vol 51 (7) ◽  
pp. 2777-2789 ◽  
Author(s):  
Ming Huang ◽  
Yangen Zhou ◽  
Chengyue Liu ◽  
D. Allen Davis ◽  
Li Li ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Docosahexaenoic Acid ◽  
Atpase Activity ◽  
Oncorhynchus Mykiss ◽  
Eicosapentaenoic Acid ◽  
Acid Composition ◽  
Antioxidant Status ◽  
Rainbow Trout Oncorhynchus Mykiss

scholarly journals Qualitative properties of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) from aquaculture facility in Bitola region (Macedonia)

2017 ◽  
Vol 33 (1) ◽  
pp. 91-102
Author(s):  
Dijana Blazhekovikj-Dimovska ◽  
Biljana Sivakova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Chemical Composition ◽  
Oncorhynchus Mykiss ◽  
Acid Composition ◽  
Microbiological Analysis ◽  
Qualitative Properties ◽  
Rainbow Trout Oncorhynchus Mykiss

The main goal of this research was to determine the qualitative properties of the rainbow trout (Oncorhynchus mykiss Walbaum, 1792) from aquaculture facility - salmonid fishpond Strezhevo which is situated in Bitola region (Republic of Macedonia). The qualitative properties of the rainbow trout are established by determination of the chemical and the fatty acid composition of the fish meat, the energy value of the meat and the microbiological analysis for the total number of microorganisms on fish skin and presence of Salmonella sp. and Listeria monocytogenes. The main purpose of the research produced additional analyzes that determine the physical - chemical properties and also a microbiological analysis of the water in which the rainbow trout resides, the chemical composition of feed used for feeding of the rainbow trout, the condition factor (CF) and the feed conversion. The results obtained during the examination of the chemical composition of the rainbow trout meat from the fishpond Strezhevo determined the mean value of 74.533% water, 20.600% protein, 3.366% fat and 1.38% ash. The energy value of the meat was 484.635 kJ/100 g. Considering the results of the fatty acid composition of the rainbow trout from the fishpond Strezhevo, it can be concluded that the content of the saturated fatty acids (SFA) is 20.303%, the monounsaturated fatty acids (MUFA) is 52.359% and the polyunsaturated fatty acids (PUFA) is 27.268%. In terms of the amount of n-6 fatty acids, it is 20.180%, while the amount of n-3 is 7.088%.

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