Study of Meat Physical-Chemical Composition of Three Trout Breeds Farmed in Salmonid Exploitations from Moldova

For all trout breeds, especially regarding brown trout, data from local and foreign literature consulted are less conclusive and sometimes controversial in terms of physical-chemical composition of trout meat, so our research represents a first for Romanian literature and aims to bring new information to enrich it. Our research aimed to evaluate the physical-chemical composition of the meat gathered from brook, rainbow and brown trout breed, by analyzing 50 individuals, 10 individuals in each batch (F1, F2, C1 C2 and I1), from two trout farms from Moldova, being determine the pH of meat, dry matter, content in proteins, lipids, ash and water/protein ratio for all three trout breeds. The obtained values for pH at warm ranged between 6.91 at batch F1, and 7.09 for batch I1. As regarding the pH at cold, this one had and descendant evolution ranging between: 6.78 for trout from batch F1 respectively a value of 6.88 for individuals from batch I1. The obtained values were between 23.95 and 27.12 for dry matter. Content in proteins recorded the best values (19.21%) at individuals from batch F2, and content in lipids oscillated between 4.14% and 5.62%. The obtained values regarding physical-chemical composition highlighted that all trout breeds have a good nutritional value