<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Analysis of the physicochemical properties of fresh eggs (raw material for caviar production) of the <italic>Salmonidae</italic> [sea trout (<italic>Salmo trutta</italic> L. 1758) and rainbow trout (<italic>Oncorhynchus mykiss,</italic> Walbaum 1792)] and the <italic>acipenseridae</italic> [siberian sturgeon (<italic>Acipenser baeri</italic> Brandt, 1869)], as well as sturgeon hybrids (<italic>Acipenser baeri</italic> Brandt, 1869 × <italic>Acipenser gueldenstaedti</italic> Brandt &amp; 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 <italic>Acipenseridae</italic>, <italic>Salmonidae</italic> 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.</p></abstract>

Analysis 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.

Nutritional Composition of <italic>Salmonidae</italic> and <italic>Acipenseridae</italic> Fish Eggs

Wroclaw University of Environmental and Life Sciences

Department of Aquatic Bioengineering and Aquaculture Faculty of Food Sciences and Fisheries

West Pomeranian University of Technology Szczecin

Department of Environmental Hygiene and Animal Welfare, Faculty of Biology and Animals Science

Department of Organic Technology and Refinery Processes, Faculty of Chemical Engineering and Technology

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Nutritional Composition of  and  Fish Eggs

Analysis of the physicochemical properties of fresh eggs (raw material for caviar production) of the Salmonidae [sea trout (Salmo trutta L. 1758) and rainbow...

Nutritional Composition of Salmonidae and Acipenseridae Fish Eggs

Pubblicato online: 04 mag 2020

Pagine: 629 - 645

Ricevuto: 19 mar 2019

Accettato: 11 ott 2019

DOI: https://doi.org/10.2478/aoas-2019-0072

Parole chiave
fish eggs, and, physicochemical properties, amino acid composition, fatty acid profile

© 2020 Monika Kowalska-Góralska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Nutritional Composition of Salmonidae and Acipenseridae Fish Eggs

Pubblicato online: 04 mag 2020

Pagine: 629 - 645

Ricevuto: 19 mar 2019

Accettato: 11 ott 2019

DOI: https://doi.org/10.2478/aoas-2019-0072

Parole chiavefish eggs, and, physicochemical properties, amino acid composition, fatty acid profile

© 2020 Monika Kowalska-Góralska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
fish eggs, and, physicochemical properties, amino acid composition, fatty acid profile