Evaluation of body morphometric characteristics, cuts yielding and centesimal composition of armado's meat (Pterodoras granulosus)

Abstract

The body morphometric characteristics, the meat cuts yielding and centesimal composition of armado’s meat (Pterodoras granulosus) catching in the Itaipu reservoir were evaluated. One used 81 animals distributed in a random experimental design, composed for three treatments and 27 replications. One fish was considered itself as an experimental unit. The treatments had been constituted by the animals inside of tree body size classes: below of 550 g, between 551 and 1,000 g and above of 1,001 g. Initially, the morphometric relationships of head length/standard length (HL/SL), head length/head height (HL/HH), standard length/total length (SL/TL), body width/body length (BW/BL), body width/body height (BW/BH) and body height/body length (BH/BL) were evaluated, and, after that, the meat cuts yielding of body clean (BC), fillet (FL), abdominal muscle (AM) and the by-products as head (H), viscera (VISC), visceral fat (GVISC) and skin and fins (SKF). To the meat centesimal composition analysis, 15 animals distributed as the previous one, however presenting only five replications, were used. The parameters analyzed were the humidity (UM), ash (MM), crude protein (CB) and fat (EE), from meat cuts FL and AM. The gotten data had been submitted to the ANOVA, and applied the Duncan’s mean test. Effects (P<0.05) to CP/CT, AM, VISC and CB from FL, with greater result to animals with body size above 1001 g, were verified. One concludes that animal above 1,001 g presented greater portion of the edible part.