Proximate Composition and Nutritional Profile of Rainbow Trout (Oncorhynchus mykiss) Heads and Skipjack tuna (Katsuwonus Pelamis) Heads

Abstract

In order to evaluate the application potential of rainbow trout (Oncorhynchus mykiss) heads and skipjack tuna (Katsuwonus pelamis) heads; proximate composition, amino acids, fatty acids, carnosine, and anserine contents were analyzed in this study. Rainbow trout heads showed significantly higher protein (29.31 g/100 g FW, FW is abbreviation of fresh weight) and lipid (6.03 g/100 g FW) contents than skipjack tuna heads (18.47 g/100 g FW protein and 4.83 g/100 g FW lipid) (p < 0.05). Rainbow trout heads and skipjack tuna heads exhibited similar amino acid composition. Essential amino acids constituted more than 40% of total amino acids in both rainbow trout head and skipjack tuna head. The fatty acid profile was different between rainbow trout heads and skipjack tuna heads. Rainbow trout heads mainly contained 38.64% polyunsaturated fatty acids (PUFAs) and 38.57% monounsaturated fatty acids (MUFAs), whereas skipjack tuna heads mainly contained 54.46% saturated fatty acids (SFAs). Skipjack tuna heads contained 4563 mg/kg FW anserine and 1761 mg/kg FW carnosine, which were both significantly higher than those of rainbow trout heads (p < 0.05). These results demonstrate that both rainbow trout heads and skipjack tuna heads may be used as materials for recycling high-quality protein. Meanwhile, rainbow trout heads can be used to extract oil with high contents of unsaturated fatty acids, while skipjack tuna heads may be a source for obtaining carnosine and anserine.

Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss) – effect on the resulting oil and protein fraction

“…RRM-CON contained 14.3% protein, 58.4 % water, 4.5 % ash and 20.1 % lipid. These results differ significantly from those found by Li et al. (2019) .…”

“…The most abundant amino acids were Glutamic acid (14.0-14.6%), Aspartic acid (10.02-10.2%), Alanine (9.65-10.2%), Lysine (7.35-8.08%), Leucine (7.02-7.79%) and Serine (5.98-6.24%). These results are in the same range as Li et al (2019) found in heads of rainbow trout. Glycine and arginine are merged in our method and have a content of 19.8-20.7% of the total amino acids in our study.…”

“…RRM-CON contained 14.3% protein, 58.4 % water, 4.5 % ash and 20.1 % lipid. These results differ significantly from those found by Li et al (2019). Their results showed that heads of rainbow trout contained 62 % moisture, 2 % ash, 29 % protein and 6 % lipids, while Kolakowska et al found 65 % moisture, 15 % protein and 16 % lipids in rainbow trout offal (Kolakowska et al, 2006a).…”

Quantitative analysis of carnosine, anserine, and homocarnosine in skeletal muscle of aquatic species from east China sea

“…Considering the fact that even in the same species, the HCD contents differ according to the part of the animal, the process model of the sample, and the sex, age, and genotype of the specimen [ 13 ], the difference in the HCD contents in chicken breast between this work and other reports is acceptable. In addition, our results for tuna ( Thunnus tonggol and Katsuwonus pelamis ) and trout ( Oncorhynchus aguabonita ) are also in the range of values obtained in previous studies [ 2 , [14] , [15] , [16] ], indicating the reliability of the method for the quantification of HCDs in this study and the greater abundance of HCDs in migratory fishes [ 14 ].…”

Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition

“…These by-products are rich of macro -and micronutrients and their use can result in the production of fishmeal and fish oil to use in animal nutrition. Nevertheless, these products are still underused (Olsen et al 2014) resulting in economic and environmental issues (Li et al 2019). The FAO estimated discards from the world's fisheries to exceed 20 Mt/year and recommended reconsidering their use (FAOSTAT 2014).…”