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Current IssueEditorial BoardOnline First ArticlesArchive

volume 49 issue 3 (june 2015) : 399-404,   Doi: 10.5958/0976-0555.2015.00104.1

Fatty acid, amino acid and mineral composition of rainbow trout (Oncorhynchus mykiss) of Indian Himalaya

D
D. Sarma*
P
P. Dhar Das
P
P. Das
H
H.C.S. Bisht
M
M.S. Akhtar
A
A. Ciji
1Directorate of Coldwater Fisheries Research, Bhimtal, Nainital-263 136, India.
Cite article:- Sarma* D., Das Dhar P., Das P., Bisht H.C.S., Akhtar M.S., Ciji A. (2025). Fatty acid, amino acid and mineral composition of rainbow trout (Oncorhynchus mykiss) of Indian Himalaya . Indian Journal of Animal Research. 49(3): 399-404. doi: 10.5958/0976-0555.2015.00104.1.

ABSTRACT

The present study was conducted to determine fatty acid profile, amino acid and mineral content of rainbow trout from Indian Himalayan region. The crude protein, crude fat and ash content were 19.44, 5.18 and 1.37% respectively. Protein had a well-balanced amino acid composition, with higher amounts of proline. The highest amino acid score was observed for tryptophan followed by isoleucine. Total monounsaturated fatty acids were high followed by saturated fatty acids and polyunsaturated fatty acids. Oleic acid was dominant, followed by palmitic acid and linoleic acid. Among the n-3 PUFAs, DHA was the most dominant followed by linolenic acid. The ratio of n-3/n-6 PUFA was 0.77. Among the minerals, K was high followed by Ca, Na, Fe, Zn, Se and Mn. From the present study, it can be concluded that rainbow trout has a rich amount of quality protein with well-balanced essential amino acids, PUFAs and minerals.

REFERENCES

  1. AOAC (1990). Official Methods of Analyses of Association of Analytical (15th ed.). Washington, DC. AOAC.
  2. Bennion M. (1997). Introductory Foods (7th ed.). New York, USA, Macmillan.
  3. Bligh E. C. and Dyer W. J. (1959) A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry and Physiology, 37: 913-917.
  4. Camara F.; Amaro M. A.; Barbera R. and Clemente G. (2005) Bioaccessibility of minerals in school meals: comparison between dialysis and solubility methods. Food Chemistry, 92: 481-489.
  5. Celik M. (2000) Susirkülasyonunun Gökkus¸ag¢i alabalýk (Oncorhynchus mykiss) filetolarinda omega-3 yag¢ asitleri miktarýna etkisi. Turkish Journal of Veterinary and Animal Sciences, 24: 605–607.
  6. Christina J.; Palmer A. and Griffiths R. D. (1999) Randomized clinical out come study of critically ill patients given glutamine- supplemented enteral nutrition. Nutrition, IS: 108- 115.
  7. FAO/WHO/UNU (1985). Energy and protein requirements. Report of a joint FAO/WHO/UNU Expert consultation, World Health Organization technical report series 724. Geneva: WHO. 121-123.
  8. Food and Agricultural Organization (2006). State of world aquaculture 2006. FAO Fisheries Technical Paper No.500 .FAO, Rome. 134.
  9. Gibbs B.F.; Zougman A.; Masse, R. and Mulligan C. (2004) Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented foods. Food Research International, 37: 123-131.
  10. González-Fandos E.; Garcia-Linares M.C.; Villarinorodriguez A.; Garcia-Arias M.T. and Garciafernandez M.C. (2004) Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21: 193–201.
  11. González S.; Flick G.J.; O’keefe S.F.; Duncan S.E.; Mclean E. and Craig S.R. (2006) Composition of farmed and wild yellow perch (Perca flavescens). Journal of Food Composition and Analysis, 19: 720–726.
  12. Hambidge M. (2000) Human zinc deficiency. Journal of Nutrition, 130: 1344 -1349.
  13. Ishida Y.; Fujita T. and Arai K. (1981) New detection and separation method for amino acid by high performance liquid chromatography, Journal of Chromatography, 204:143-148.
  14. Kim J. Y.; Woo H, J.; Ahn C. W.; Nam H. S.; Shin Z. I. and Lee H.J. (1999) Cytotoxic effects of peptides fractionated from bromelain hydrolyzates of soybean protein. Food Science and Biotechnology, 8: 333-337.
  15. Matcalfe L. D.; Schmitz A. A. and Pelka J. R. (1966) Rapid preparation of Fatty acids esters from lipids for gas chromatographic analysis. Annalas of Chemistry, 38:524-535.
  16. Önnig G. (2000) Separation of soluble selenium compounds in different fish species. Food Chemistry, 68: 133-139.
  17. Rasoarahona J. R. E.; Barnathan G.; Bianchini J. P. and Gaydon E. M. (2005) Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromsis niloticus, O. macrochir and Tilapia rendalh) from Madagascar. Food Chemistry, 91(4): 683-694.
  18. Ruiz-Capillas C. and Moral A. (2004) Free amino acids in muscle of Norway lobster (Nephrops norvegicus L.) in controlled and modified atmospheres during chilled storage. Food Chemistry, 86: 85–91.
  19. Saito K.; Jin D. H.; Ogawa T.; Muramoto K.; Hatakeyama E. and Yasuhara T. (2003) Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. Journal of Agricultural and Food Chemistry, 51: 3668–3674.
  20. Shulman G.E. (1974). Life Cycle of Fish: Physiology and Biochemistry, Halsted Press a division of John Wiley and Son Inc. N.Y. (1st Ed.). 101 - 104.
  21. Sikorski Z. E.; Lolakowska A. and Pan B. S. (1990) The nutritive composition of the major groups of marine food organisms. In Sikorski Z. E. (Ed.), Resources Nutritional Composition and Preservation, Boca Raton, Florida: CRC Press- Inc. 30 - 52.
  22. Simopoulus A.P. (1999) Essential fatty acids in health and chronic disease. American Journal of Clinical Nutrition, 70: 560S- 569S (suppl.).
  23. Testi S.; Bonaldo A.; Gatta P.P. and Badiani A. (2006) Nutritional traits of dorsal and ventral fillets from three farmed fish species. Food Chemistry, 98(1):104–111.
  24. Wilson R. P. and Poe W. E. (1985) Relationship of whole body and egg essential amino acid patterns to amino acid requirement patterns in channel catfish (Ictalurus punctuates). Comparative Biochemistry and Physiology, 80B: 385-388.
  25. Witte M. B.; Thornton F. 1.; Tantry U. and Barbul A. (2002) L-­arginine supplementation enhances diabetic woulld healing: involvement of the nitric oxide synthase and arginase pathways. Metabolism, 51(10): 1269-1273.
  26. Yanar Y.; Büyükcapar H.; Yanar M. and Göcer M. (2006) Effects of carotenoids from red pepper and marigold flower on pigmentation, sensory properties and fatty acid composition of rainbow trout. Food Chemistry, 100: 326–330.
  27. Yasmin A.; Takeuchi T.; Hirota T. and Ishida S. (2004) Effects of conjugated linolenic acid (cis-9, trans-11, cis-13-18:3) on growth performance and lipid composition of fingerling rainbow trout Oncorhynchus mykiss. Fisheries Science, 70: 1009–1018.
  28. Zhao F.; Zhuang P.; Song C.; Zhao-hong S. and Long-Zhen Z. (2010) Amino acid and fatty acid compositions and nutritional quality of muscle in the Pomfret, Pampus punctatissimus. Food Chemistry, 118: 224- 227.
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Indian Journal of Animal Research
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    volume 49 issue 3 (june 2015) : 399-404,   Doi: 10.5958/0976-0555.2015.00104.1

    Fatty acid, amino acid and mineral composition of rainbow trout (Oncorhynchus mykiss) of Indian Himalaya

    D
    D. Sarma*
    P
    P. Dhar Das
    P
    P. Das
    H
    H.C.S. Bisht
    M
    M.S. Akhtar
    A
    A. Ciji
    1Directorate of Coldwater Fisheries Research, Bhimtal, Nainital-263 136, India.
    Cite article:- Sarma* D., Das Dhar P., Das P., Bisht H.C.S., Akhtar M.S., Ciji A. (2025). Fatty acid, amino acid and mineral composition of rainbow trout (Oncorhynchus mykiss) of Indian Himalaya . Indian Journal of Animal Research. 49(3): 399-404. doi: 10.5958/0976-0555.2015.00104.1.

    ABSTRACT

    The present study was conducted to determine fatty acid profile, amino acid and mineral content of rainbow trout from Indian Himalayan region. The crude protein, crude fat and ash content were 19.44, 5.18 and 1.37% respectively. Protein had a well-balanced amino acid composition, with higher amounts of proline. The highest amino acid score was observed for tryptophan followed by isoleucine. Total monounsaturated fatty acids were high followed by saturated fatty acids and polyunsaturated fatty acids. Oleic acid was dominant, followed by palmitic acid and linoleic acid. Among the n-3 PUFAs, DHA was the most dominant followed by linolenic acid. The ratio of n-3/n-6 PUFA was 0.77. Among the minerals, K was high followed by Ca, Na, Fe, Zn, Se and Mn. From the present study, it can be concluded that rainbow trout has a rich amount of quality protein with well-balanced essential amino acids, PUFAs and minerals.

    REFERENCES

    1. AOAC (1990). Official Methods of Analyses of Association of Analytical (15th ed.). Washington, DC. AOAC.
    2. Bennion M. (1997). Introductory Foods (7th ed.). New York, USA, Macmillan.
    3. Bligh E. C. and Dyer W. J. (1959) A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry and Physiology, 37: 913-917.
    4. Camara F.; Amaro M. A.; Barbera R. and Clemente G. (2005) Bioaccessibility of minerals in school meals: comparison between dialysis and solubility methods. Food Chemistry, 92: 481-489.
    5. Celik M. (2000) Susirkülasyonunun Gökkus¸ag¢i alabalýk (Oncorhynchus mykiss) filetolarinda omega-3 yag¢ asitleri miktarýna etkisi. Turkish Journal of Veterinary and Animal Sciences, 24: 605–607.
    6. Christina J.; Palmer A. and Griffiths R. D. (1999) Randomized clinical out come study of critically ill patients given glutamine- supplemented enteral nutrition. Nutrition, IS: 108- 115.
    7. FAO/WHO/UNU (1985). Energy and protein requirements. Report of a joint FAO/WHO/UNU Expert consultation, World Health Organization technical report series 724. Geneva: WHO. 121-123.
    8. Food and Agricultural Organization (2006). State of world aquaculture 2006. FAO Fisheries Technical Paper No.500 .FAO, Rome. 134.
    9. Gibbs B.F.; Zougman A.; Masse, R. and Mulligan C. (2004) Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented foods. Food Research International, 37: 123-131.
    10. González-Fandos E.; Garcia-Linares M.C.; Villarinorodriguez A.; Garcia-Arias M.T. and Garciafernandez M.C. (2004) Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21: 193–201.
    11. González S.; Flick G.J.; O’keefe S.F.; Duncan S.E.; Mclean E. and Craig S.R. (2006) Composition of farmed and wild yellow perch (Perca flavescens). Journal of Food Composition and Analysis, 19: 720–726.
    12. Hambidge M. (2000) Human zinc deficiency. Journal of Nutrition, 130: 1344 -1349.
    13. Ishida Y.; Fujita T. and Arai K. (1981) New detection and separation method for amino acid by high performance liquid chromatography, Journal of Chromatography, 204:143-148.
    14. Kim J. Y.; Woo H, J.; Ahn C. W.; Nam H. S.; Shin Z. I. and Lee H.J. (1999) Cytotoxic effects of peptides fractionated from bromelain hydrolyzates of soybean protein. Food Science and Biotechnology, 8: 333-337.
    15. Matcalfe L. D.; Schmitz A. A. and Pelka J. R. (1966) Rapid preparation of Fatty acids esters from lipids for gas chromatographic analysis. Annalas of Chemistry, 38:524-535.
    16. Önnig G. (2000) Separation of soluble selenium compounds in different fish species. Food Chemistry, 68: 133-139.
    17. Rasoarahona J. R. E.; Barnathan G.; Bianchini J. P. and Gaydon E. M. (2005) Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromsis niloticus, O. macrochir and Tilapia rendalh) from Madagascar. Food Chemistry, 91(4): 683-694.
    18. Ruiz-Capillas C. and Moral A. (2004) Free amino acids in muscle of Norway lobster (Nephrops norvegicus L.) in controlled and modified atmospheres during chilled storage. Food Chemistry, 86: 85–91.
    19. Saito K.; Jin D. H.; Ogawa T.; Muramoto K.; Hatakeyama E. and Yasuhara T. (2003) Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. Journal of Agricultural and Food Chemistry, 51: 3668–3674.
    20. Shulman G.E. (1974). Life Cycle of Fish: Physiology and Biochemistry, Halsted Press a division of John Wiley and Son Inc. N.Y. (1st Ed.). 101 - 104.
    21. Sikorski Z. E.; Lolakowska A. and Pan B. S. (1990) The nutritive composition of the major groups of marine food organisms. In Sikorski Z. E. (Ed.), Resources Nutritional Composition and Preservation, Boca Raton, Florida: CRC Press- Inc. 30 - 52.
    22. Simopoulus A.P. (1999) Essential fatty acids in health and chronic disease. American Journal of Clinical Nutrition, 70: 560S- 569S (suppl.).
    23. Testi S.; Bonaldo A.; Gatta P.P. and Badiani A. (2006) Nutritional traits of dorsal and ventral fillets from three farmed fish species. Food Chemistry, 98(1):104–111.
    24. Wilson R. P. and Poe W. E. (1985) Relationship of whole body and egg essential amino acid patterns to amino acid requirement patterns in channel catfish (Ictalurus punctuates). Comparative Biochemistry and Physiology, 80B: 385-388.
    25. Witte M. B.; Thornton F. 1.; Tantry U. and Barbul A. (2002) L-­arginine supplementation enhances diabetic woulld healing: involvement of the nitric oxide synthase and arginase pathways. Metabolism, 51(10): 1269-1273.
    26. Yanar Y.; Büyükcapar H.; Yanar M. and Göcer M. (2006) Effects of carotenoids from red pepper and marigold flower on pigmentation, sensory properties and fatty acid composition of rainbow trout. Food Chemistry, 100: 326–330.
    27. Yasmin A.; Takeuchi T.; Hirota T. and Ishida S. (2004) Effects of conjugated linolenic acid (cis-9, trans-11, cis-13-18:3) on growth performance and lipid composition of fingerling rainbow trout Oncorhynchus mykiss. Fisheries Science, 70: 1009–1018.
    28. Zhao F.; Zhuang P.; Song C.; Zhao-hong S. and Long-Zhen Z. (2010) Amino acid and fatty acid compositions and nutritional quality of muscle in the Pomfret, Pampus punctatissimus. Food Chemistry, 118: 224- 227.
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