Interactive effect of dietary fish oil and pyrimidine nucleotide supplementation on the fatty acid composition of juvenile rainbow trout Oncorhynchus mykiss : Enhancement of ARA and DHA contents in the fillet of fish fed‐supplemented diet

2021 ◽  
Author(s):  
Asep Ridwanudin ◽  
Hitaka Kasuya ◽  
Yutaka Haga ◽  
Naoki Kabeya ◽  
Shuichi Satoh
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Fish Oil ◽  
Acid Composition ◽  
Interactive Effect ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Pyrimidine Nucleotide ◽  
Dietary Fish

scholarly journals Effect of structured lipids based on fish oil on the growth and fatty acid composition in rainbow trout (Oncorhynchus mykiss)

Aquaculture ◽  
2005 ◽  
Vol 250 (1-2) ◽  
pp. 411-423 ◽  
Author(s):  
Nina Skall Nielsen ◽  
Jesper Rene Göttsche ◽  
Jørgen Holm ◽  
Xuebing Xu ◽  
Huiling Mu ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Fish Oil ◽  
Acid Composition ◽  
Structured Lipids ◽  
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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