Resumo

GARCIA MACIAS, José Arturo et al. Carcass and meat quality of three rainbow Oncorhynchus mykiss (Walbaum), varieties. Hidrobiológica [online]. 2006, vol.16, n.1, pp.11-22. ISSN 0188-8897.

Three different origin rainbow trout varieties 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 (I1), 225 -274 g (I2), 275 - 324 g (I3) and 325 - 374 g (I4). Results indicated that Mexican trout had better carcass yields 88.35% at I3 and 87.34% at I4. For meat quality American trout at I2 had highest pH (7.14) and at I3 the highest luminosity value 47.53, the Danish at I2 had the highest water retention capacity 54.65%, this variety also has better protein content 21.58% at I4 and the lowest fat content (2.48%) at I2. Based in these results could be concluded that, Mexican trout due to their high carcass yield must be marketed at I3 or I4 weight ranges. That American trout could be used for filet marketing at I4 and that Danish trout had better qualifications in meat quality for processing.

Palavras-chave : Rainbow trout; carcass; meat; quality.