|
|
|
|
| |
|
|
| Antão-Geraldes,Ana Maria; Hungulo,Sílvia Rafael; Pereira,Etelvina; Teixeira,Amílcar; Teixeira,Alfredo; Rodrigues,Sandra. |
| ABSTRACT: Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salmo trutta; Oncorhynchus mykiss; Body composition; Fatty acid composition; Sensory quality. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900752 |
| |
|
|
| Dosdat, Antoine; Metailler, Robert; Desbruyeres, Elisabeth; Huelvan, Christine. |
| Brown trout and rainbow trout (average weight 100 g) were reared in fresh water at 12 degrees C under the same conditions before transferring brown trout to sea water, in order to compare phosphorus utilisation in both species. Apparent phosphorus availability, orthophosphate excretion and phosphorus accretion in the fish were directly determined. Thus, actual phosphorus mass balance was built. Rainbow trout raised in fresh water had a higher phosphorus retention coefficient (maximum 50 %) than brown trout reared in fresh water (maximum 45 %). Transferring brown trout to sea water induced a reduction in phosphorus retention (maximum 39 %), Orthophosphate excretion, ranging 7-20 mg phosphorus per kg wet weight per day, represented 10-20 % of ingested... |
| Tipo: Text |
Palavras-chave: Oncorhynchus mykiss; Salmo trutta; Excrétion; Digestibilité; Phosphore; Oncorhynchus mykiss; Salmo trutta; Excretion; Digestibility; Phosphorus intake. |
| Ano: 1998 |
URL: https://archimer.ifremer.fr/doc/1998/publication-876.pdf |
| |
|
| |
|
| |
|
|
| Champigneulle, A.; Degiorgi, F.; Raymond, J. C.; Cachera, S.. |
| The technique of otoliths fluoromarking has been used to evaluate at a large scale the practices of brown trout (Salmo trutta L.) stocking (540 000 - 570 000/year, most of them as sac fry) for three cohorts 1994-95-96 in a part of the River Doubs having a length of 40 km and fragmented in three zones (upstream, median, downstream) by three hydroelectric dams. For each of the three cohorts, there is a rather high contribution (23 to 60% according to the zone) of the stocked fry to the automnal 0+ standing population. The mass marking of all the stocked fry allowed to show that the dynamics of the contribution of the two components of recruitment (natural or stocked) differed. Indeed, the contribution of stocking decreased with time when measured in the... |
| Tipo: Text |
Palavras-chave: Salmo trutta; Repeuplement; Marquage; Otolithes; Pêche; Salmo trutta; Restocking; Marking; Otoliths; Angling. |
| Ano: 2002 |
URL: https://archimer.ifremer.fr/doc/00480/59141/61769.pdf |
| |
|
|
| Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M; Kaushik, Sadasivam. |
| Three isoproteic (crude protein content: 56%) diets with different fat levels (11%, 20%, and 26%) were fed to triplicate groups of triploid brown trout (initial average body weight of 1.5 kg), reared in seawater. At the end of 3 months of feeding, fish fed the high-fat (HF) diet were split into two groups: a triplicate group of fish received the low-fat diet and another triplicate group was kept unfed for a further 2-month period. Fish initially fed the low-fat diet during the first period were continued to be fed the same diet. Fish fed the medium-fat (MF) diet during period 1 were eliminated for period 2. At the end of each period, comparative whole body analyses, sensory and instrumental (texture and colour) analyses were made on fresh and smoked... |
| Tipo: Text |
Palavras-chave: Texture; Colour; Sensory analyses; Starvation fat deposition; Dietary fat; Salmo trutta. |
| Ano: 2001 |
URL: http://archimer.ifremer.fr/doc/2001/publication-377.pdf |
| |
|
| |
|
|
|
