3 results for “Rainbow trout”

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Research ArticleOpen accessPhrase in the titleBiomorphological Indicators of Rainbow Trout (Oncorhynchus mykiss) Fry: Comparative Analysis in the Conditions of the Lower Kolsay and Fish FarmsBarakov Rinat Tairovich, Abilov Berdibek Ibragimovich, Assylbekova Saule Zhangirovna et al.Rainbow trout (Oncorhynchus mykiss Walbaum, 1792) is one of the key species in aquaculture of the salmon family due to its high commercial value and the availability of farming technology. This paper presents data on the morphometric characteristics of rainbow trout fry grown in three types of farms in Kazakhstan and wild forms from Lake Lower Kolsay. The comparison was … …OnLine Journal of Biological Sciences, Vol. 26, Issue 1 · 1 Apr 2026 · 1,384 accessesView PDF Cite

Research ArticleOpen accessPhrase in the titleOptimization of α-Glucosidase Inhibitors Recovery from Rainbow Trout Hydrolysate Using GA-BP Neural NetworkYingke Chu, Yanling Dong, Qingfeng Rong et al.To enhance the value of by-products from rainbow trout processing, the inhibition rate of α-glucosidase (AGIR) is used as indicators. Optimization of rainbow trout hydrolysate extraction by comparing Response Surface Methodology (RSM) and BP Neural Network (BPNN) models. The RSM results: the AGIR is 55.02%. BPNN models predicted the optimal extraction conditions: 51℃ for temperature,1:2.3 for solid-liquid ratio, 4.15 h … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 3 · 28 Jan 2026 · 1,734 accessesView PDF Cite

Research ArticleOpen accessPhrase in the titleBacteriological Assessment of Rainbow Trout (Oncorhynchus mykiss) Subjected to Low-Temperature StorageRomán Alejandro Téllez-Cortez, Ángel Ruyan García-Hurtado, Mayra Diaz-Ramírez et al.Fish is a food with high nutritional value and an essential part of the human diet. However, this food is highly perishable and poses a health risk when contaminated along the food chain, requiring preservation processes at low temperatures. Trout (Oncorhynchus mykiss) is one of the most widely produced and marketed fish species for human consumption worldwide, through products such … …OnLine Journal of Biological Sciences, Vol. 26, Issue 3 · 31 Jul 2026 · 1,008 accessesView PDF Cite