Processamento da carne do pacu (Piaractus mesopotamicus) cultivado em tanques-rede no reservat車rio de Itaipu = Processing of pacu (Piaractus mesopotamicus) meat from net cage farming in the Itaipu reservoir

作者：Robie Allan Bombardelli; Beatriz Cristina Bencke; Eduardo Antnio Sanches

来源：Acta Scientiarum - Animal Sciences, 2007.

• processamento do pescado
• rendimentos de cortes de carne
• qualidade bromatologica da carne
• caracteristicas morfometricas
• pacu
• Piaractus mesopotamicus
• fish processing
• meat cuts yields
• meat chemical quality
• morphometric characteristics
• pacu
• Piaractus mesopotamicu

O trabalho objetivou avaliar as caracter赤sticas morfom谷tricas, bromatol車gicas e o rendimento de cortes da carne do pacu (Piaractus mesopotamicus), cultivados em tanquesrede. Utilizaram-se 45 animais, distribu赤dos em tr那s tratamentos e 15 repeti es cada uma.Os tratamentos constitu赤ram-se de animais alimentados com ra o extrusada comercial (REC), res赤duos de vegetal cozido (RPV) e res赤duos cozidos de produ o pesqueira (RPP). Realizaram-se as medidas individuais dos animais de comprimento-padr o (CP),comprimento total (CT), comprimento da cabe a (CC), altura da cabe a (AC), largura do tronco (LT), comprimento do tronco (CTR), altura do tronco (AT) e, a partir delas, avaliaram-se as rela es morfom谷tricas de CC/CP, CC/AC, CP/CT, LT/CTR, LT/AT e AT/CTR. Avaliaram-se os rendimentos: carca a (RCARC), tronco limpo (TL), musculaturadorsal (MD), fil谷 (FL), costelas (COST), nadadeiras (NAD), gordura visceral (GVISC), pele com escamas (PELE), e os teores de umidade (UM), mat谷ria mineral (MM), prote赤na bruta (PB) e extrato et谷reo (EE) dos diferentes cortes. Observaram-se maiores resultados (p%26lt; 0,05) de CC/AC e MD para REC, e de COST e GVIS para RPV. Os cortes FL, MD e COST apresentaram maiores (p %26lt; 0,05) teores de EE e menores teores de UM para o tratamento RPV, e o corte COST apresentou menores (p %26lt; 0,05) teores de PB para o mesmo tratamento. This work was carried out to evalue the morphometric and chemical characteristics, as well as the meat cut yields from pacu (Piaractusmesopotamicus) reared in net cages. Forty-five specimens were used, distributed in three treatments and 15 replications. The treatments consisted of animals fed with commercial extruded ration (CER), vegetal by-products (VBP) and fishery by-products (FBP). Individual morphometric characteristics were measures in terms of standard length (SL), total length (TL), head length (HL) head height (HH), body width (BW), body lenght (BL), body height (BH), to evaluate the morphometric ratio of HL/SL, HL/HH, SL/TL, BW/BL, BW/BH and BH/BL. Next, the carcass (CARC), clean body (CB), dorsal muscle (DM), fillet (FL), ribs (RIB), fin (FIN), visceral fat (VISCF), skin with scales (SKIN), as well as the levels of moisture (M), ash (ASH), crude protein (CPB) and fat (FAT) from the different cuts were evaluated. Better results (p %26lt; 0.05) were observed for HL/HH and DMfor CER, and of RIB and VISCF for VBP. FL, DM and RIB cuts featured higher (p %26lt; 0.05) rates of FAT and lower rates of M for the VBP treatment, and the RIB cut presented lower (p %26lt; 0.05) levels of CPB for the same treatment.