Chemical Composition and Energy Value of Meat of Rainbow Trout (Oncorhynchus mykiss W.) from Dospat Dam Lake Free Aquatory

Institute of Fishery and Aquaculture, BG – 4000 Plovdiv, Bulgaria


HADZHINIKOLOVA, L. and T. HUBENOVA, 2015. Chemical composition and energy value of meat of rainbow trout (Oncorhynchus mykiss W.) from Dospat Dam Lake free aquatory. Bulg. J. Agric. Sci., Supplement 1, 21: 186–189

The aim of the present study was to determine meat chemical composition and energy value of rainbow trout (Oncorhynchus mykiss W.), caught in the free aquatory of the Dospat dam lake. The weight of caught fish (April, 2012) ranged between 200–1700 g, so they were divided into 4 weight groups: Group І – weighing 200–300 g; group ІІ – weighing 500–700 g; group ІІІ група – weighing 900–1000 g; and group ІV – weighing 1500–1700 g. Specific differences in the meat chemical composition in studied weight groups of rainbow trout caught from the free aquatory of the Dospat dam lake were established. A tendency for reduction of the amount of water and increase in dry matter and fat contents along with weight increase was observed. Protein levels were more stable fluctuating around a relatively high level of 20.20 –21.42%, that is why trout could be classified in the group of high-protein fish. According to the meat fat content, the studied groups of rainbow trout were classified in the group of medium-fat fish (live weight 200–1000 g) and fatty fish (live weight 1500–1700 g). The energy content of trout meat ranged between 429.64–679.73 kJ.100 g–1. With regard to the relative proportion of proteins, the meat of studied groups of rainbow trout’s competes with poultry and veal meats, and was superior to lamb and pork meats.

Key words: rainbow trout, Oncorhynchus mykiss W., fish meat, chemical composition, energy value

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