Nutritional properties of kutum, Rutilus frisii kutum (Kamensky), silver carp, Hypophthalmichthys molitrix (Val.), and rainbow trout, Oncorhynchus mykiss (Walbaum), correlated with body weight      [RESEARCH ARTICLE]

  • Mohamad Reza Ghomi
  • Amir Dezhabad
  • Mortaza Sam Dalirie
  • Mehdi Nikoo
  • Seyedrasool Toudar
  • Mehdi Sohrabnejad
  • Zeinolabedin Babaei
Keywords: proximate composition, fatty acids, kutum, silver carp, rainbow trout, body weight


The correlation of proximate composition and fatty acid content of the meat of brackish-water kutum, Rutilus frisii kutum (Kamensky), warm-water silver carp, Hypophthalmichthys molitrix (Val.), and cold-water rainbow trout, Oncorhynchus mykiss (Walbaum) were determined in relation to body weight. In silver carp, body protein increased (r = 0.574, P = 0.032) with increased body weight while moisture decreased (r = -0.789, P = 0.000). In kutum and rainbow trout the contents of protein and lipid were independent of fish size (P > 0.05). The n-3 polyunsaturated fatty acids of silver carp meat increased with body weight (r = 0.592, P = 0.033), while n-6 fatty acids decreased (r =-0.667, P = 0.013). The results indicated the important advantages of the nutritional quality of fish of different sizes in the human diet.


M.R. Ghomi [+]
Department of Fisheries Sciences
Islamic Azad University – Tonekabon Branch, Tonekabon, Iran
A. Dezhabad
Department of Veterinary Science
Islamic Azad University – Chalous Branch, Chalous, Iran
M. Nikoo
School of Food Science and Technology
Jiangnan University, Wuxi, China
M. Sam Dalirie
Department of Agriculture
Islamic Azad University – Chalous Branch, Chalous, Iran
S. Toudar
Department of Educational Management
Islamic Azad University – Chalous Branch, Chalous, Iran
M. Sohrabnejad
Department of Fisheries, Tarbiat Modarres University, Noor, Iran