Nutritional composition of Salmonidae and Acipenseridae fish eggs
Monika Kowalska-Góralska , Krzysztof Formicki , Zbigniew Dobrzański , Anna Wondołowska-Grabowska , Elżbieta Skrzyńska , Agata Korzelecka-Orkisz , Arkadiusz Nędzarek , Adam Tański
AbstractAnalysis of the physicochemical properties of fresh eggs (raw material for caviar production) of the Salmonidae [sea trout (Salmo trutta L. 1758) and rainbow trout (Oncorhynchus mykiss, Walbaum 1792)] and the Acipenseridae [Siberian sturgeon (Acipenser baeri Brandt, 1869)], as well as sturgeon hybrids (Acipenser baeri Brandt, 1869 × Acipenser gueldenstaedti Brandt & Ratzeburg, 1833), included determination of basic physicochemical parameters (pH, dry weight, content of protein, fat, fiber and ash), amino acid composition and fatty acid profile. Compared to the Acipenseridae, Salmonidae eggs yielded a 22.5% higher total protein content, a 40.0% higher level of essential amino acids (EAA) and a 57.5% lower crude fat content. The sea trout eggs showed also a completely different fatty acids profile and hence values of lipid indices (lowest PUFA value – 11.72%, highest SFA value – 39.86%). The rainbow trout and sturgeon eggs had a similar fatty acid profile, and were characterized by a high nutritional and dietary value.
|Journal series||Annals of Animal Science, ISSN 1642-3402, e-ISSN 2300-8733, (N/A 100 pkt)|
|Publication size in sheets||0.8|
|Keywords in English||fish eggs, Salmonidae and Acipenseridae, physicochemical properties, amino acids composition, fatty acids profile|
|ASJC Classification||; ;|
|License||Journal (articles only); published final; ; with publication|
|Score||= 100.0, 15-09-2020, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 0.869; : 2018 = 1.515 (2) - 2018=1.246 (5)|
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