The general desire of the world's population is to eat as healthily as possible, an aspect that
has a direct impact on the technological complex aimed at animals raising (proper breeding …

Regardless of the accuracy of the technology implementation, the final quality of the fish is
also influenced by the conditions to which it is subjected after being extracted from the …

From fish are important for human consumption only certain body regions. From trout we are
interested by the muscular tissue which has the greatest proportion. The purpose of this …

The practical works aim at acquiring by students of the knowledge regarding biological,
morphological and physiological peculiarities of fish species in mountain, hilly and lowland …

For human consumption is used only some parts from fish body, considerate to be eatable
parts; establishment of these parts face to the whole fish differs from one breed to another …

Sturionii, cei mai vechi pești care populează apele globului, sunt apreciați ca fiind una
dintre cele mai valoroase specii de pești, datorită calității gustative și nutritive a cărnii …

Trout meat present a series of nutritive qualities, which are mainly conferred by its high
content in complete proteins, lipids with a high unsaturation degree, in lipo and hydrosoluble …

Salmons' muscles are divided in myotomes assembled under form of letter W, delimited by
myoseptes, which allow the muscular fibres to insert on bones. Orientation of muscular fibres …

The current paper aimed to study the influence of artificial rearing conditions on glycogen
quantity for two trout breeds–rainbow trout (Oncorhynchus mykiss-Walbaum, 1792) and …