Trout fish
Trout fish is a species of free fish from the Trout family..
This fish belongs to the order of Trout and of Oncorhynchus genus.
Externally, it has an extended body and eight fins, consisting of two pectoral fins, two ventral fins, one anterior fin and two dorsal fins. One of the dorsal fins is located above and in the middle the body and has a radius. The other dorsal fin is small and without radius and is located on the tail stem, which is known as the fat fin. These are the main characteristic of all Trouts. The rainbow trout (Oncorhynchus mykiss) has a large mouth that, when preying, opens wide due to the free jawbone and preys on large prey. The main color of the fish’s head and body texture is light yellow, with many dark spots above the lateral line. Its body color changes in different rivers and it becomes very dark in the rivers that are located in the shade. This fish is normally 40 cm long and weighs 1.3 kg.
Feeding farmed Trout fish
Since fish feed accounts for about 50 to 70 percent of the cost of production, it is very important to use the right food that contains the required components of Trout to achieve the goal of its economic production. The diet that we consider for trout (ready meal) should be included: Protein, fat, carbohydrates and minerals and vitamins which have the properties appropriate to the needs of this fish in terms of their types and quantity of constituents.
After the quality and physical and chemical properties of water, food is one of the most important factors in the success of Trout farming. Then, we can realize the importance and role of food and its appropriateness in terms of type and quantity at each stage of growth. In case of using the right food or diet, along with meeting their physical needs, it improves the general condition and health of fish, reduces losses during the rearing period, accelerates their growth, produces fish with a higher average weight, and finally, achieves higher total production in each pond or on the whole farm.
