Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss)

This study describes the effects of different stocking densities on texture/colour characteristics, protein content /amino acid and lipid content/fatty acid composition of rainbow trout ?llet. stocking density was selected 5 (group a), 15 (group b), 25 (group c) kg fish m?3. tukey’s multiple comparison test showed insigni?cant differences between measured size/weight measurement and condition factors. no significant differences were found between a and c groups for colour analysis (l* and a* value) and texture profile analysis (hardness, adhesiveness, cohesiveness and gumminess values) of rainbow trout fillets. the proximate composition analysis showed rainbow trout ?llets from the a and c groups to exhibit higher values of moisture than the b group. fish from the a and b groups had a lower of ash and protein in comparison to c group samples. the highest fat values of rainbow trout were measured in b group samples. the content essential amino acid and non-essential amino acid was lower in a and b groups than in c groups. fish from the c group had higher content of polyunsaturated fatty acids, especially n-3, docosahexanoic acid (dha) and eicosapentaenoic acid (epa) in comparison to a and c group. as a result, 25 kg fish m?3 is recommended stock density in terms of product texture/color and composition quality.