Nutritional and biological value of secondary parts of rainbow trout raised in aquaculture
Evaluates the biotechnological potential of the secondary parts formed during the cutting of rainbow trout. It is established that the share of secondary parts accounts for 52.2 %, which allows us to speak about the relevance and expediency of developing measures for their rational use and involvement in the production of products for various purposes. Studies of the chemical, amino acid, and mineral composition of the secondary parts of rainbow trout have shown that they have a high biological value of protein, with the content of all essential amino acids, and are rich in macro-and microelements. It is shown that the high mass fraction of protein (15.41-58.46 %) in the secondary parts of rainbow trout opens up great prospects for the organization of their collection, accumulation and processing. One of the most promising areas in the processing of minor parts of rainbow trout is the use of biotechnology methods, which will ensure the innovative development of fishing enterprises focused on the production of a wide range of food, feed and technical products.