بررسی پروفیل اسید آمینه وتعیین تقریبی ترکیبات Gnathanodon speciosus(فیله ماهی گیش طلایی صید شده از دریای عمان در دو فصل تابستان و زمستان

In this study, the proximate composition and amino acid profiles of golden trevalley fillets from the Oman Sea in summer and winter were investigated. After sample and preparation the fillet of 36 fish, their moisture, fat, protein, ash and amino acid profiles were measured using high performance liquid chromatography method after acid and alkali hydrolysis. The total amount of essential amino acids in winter (10.624±0.324 g/100 g meat) was significantly higer than summer content (p<0.05). Histidine, lysine, phenylalanine, aspartic acid, glutamine and glycine showed significant differences in summer and winter (P <0.05). Glutamine rate was 3.293±0.05 and cysteine was 0.03 g/100 g meat, showd the highest and lowest amino acids, respectively. The ratio of essential to non-essential amino acids in winter was significantly different in comparison to summer (P <0.05). The ratio of leucine to isoleucine was higher than 1.9 in both seasons. Consumption of gold trevalley meat is suggested based on its high quality in terms of nutritional value in both seasons. Analysing its chemical index in winter and summer, expect the histidine, providing the essential amino acids of adults. [ABSTRACT FROM AUTHOR]