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

Three rainbow trout varieties of different origin 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 (l1), 225-274 g (l2), 275-324 g (l3) and 325-374 g (l4). Results indicated that Mexican trout had better carcass yields 88.35% at 13 and 87.34% at l4. For meat quality American trout at l2 had highest pH (7.14) and at l3 the highest luminosity value 47.53, the Danish at 12 had the highest water retention capacity 54.65%, this variety also has better protein content 21.58% at l4 and the lowest fat content (2.48%) at 12. Based in these results could be concluded that, Mexican trout due their high carcass yield must be marketed at l3 o l4 weight ranges. That American trout could be used for filet marketing at l4 and that Danish trout had better qualifications in meat quality for processing.