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