Carcass and meat quality of three rainbow Oncorhynchus mykiss (Walbaum), varieties

Authors

  • José Arturo García Macías Facultad de Zootecnia, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada Km 1, Admón. Correos 4-28, C.P.- 31031, Chihuahua, Chih., México, Tel.- (614) 4 34 03 03; Fax.- (614) 4 34 03 45.
  • Francisco Alfredo Núñez González Facultad de Zootecnia, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada Km 1, Admón. Correos 4-28, C.P.- 31031, Chihuahua, Chih., México, Tel.- (614) 4 34 03 03; Fax.- (614) 4 34 03 45.
  • Ana Luisa Rentería Monterrubio Facultad de Zootecnia, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada Km 1, Admón. Correos 4-28, C.P.- 31031, Chihuahua, Chih., México, Tel.- (614) 4 34 03 03; Fax.- (614) 4 34 03 45.
  • Jorge Alfonso Jiménez Castro Facultad de Zootecnia, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada Km 1, Admón. Correos 4-28, C.P.- 31031, Chihuahua, Chih., México, Tel.- (614) 4 34 03 03; Fax.- (614) 4 34 03 45.
  • Martín Ricardo Espinosa Hernández Asociación de Productores de Trucha Región Madera, A.C.

Keywords:

Rainbow trout, carcass, meat, quality.

Abstract

Three different origin rainbow trout varieties were used to determine the variability of their carcass and meat quality; were used 80 Danish, 80 American and 80 Mexican, at different weight intervals; 175 224 g (I1), 225 274 g (I2), 275 324 g (I3) and 325 374 g (I4). Results indicated that Mexican trout had better carcass yields 88.35% at I3 and 87.34% at I4. For meat quality American trout at I2 had highest pH (7.14) and at I3 the highest luminosity value 47.53, the Danish at I2 had the highest water retention capacity 54.65%, this variety also has better protein content 21.58% at I4 and the lowest fat content (2.48%) at I2. Based in these results could be concluded that, Mexican trout due to their high carcass yield must be marketed at I3 or I4 weight ranges. That American trout could be used for filet marketing at I4 and that Danish trout had better qualifications in meat quality for processing.

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Published

2017-01-15

How to Cite

García Macías, J. A., Núñez González, F. A., Rentería Monterrubio, A. L., Jiménez Castro, J. A., & Espinosa Hernández, M. R. (2017). Carcass and meat quality of three rainbow Oncorhynchus mykiss (Walbaum), varieties. HIDROBIOLÓGICA, 16(1), 11–22. Retrieved from https://hidrobiologica.izt.uam.mx/hidrobiologica/index.php/revHidro/article/view/1001

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