Acta Scientiarum: Animal Sciences (Oct 2007)
Processamento da carne do pacu (Piaractus mesopotamicus) cultivado em tanques-rede no reservatório de Itaipu = Processing of pacu (Piaractus mesopotamicus) meat from net cage farming in the Itaipu reservoir
Abstract
O trabalho objetivou avaliar as características morfométricas, bromatológicas e o rendimento de cortes da carne do pacu (Piaractus mesopotamicus), cultivados em tanquesrede. Utilizaram-se 45 animais, distribuídos em três tratamentos e 15 repetições cada uma.Os tratamentos constituíram-se de animais alimentados com ração extrusada comercial (REC), resíduos de vegetal cozido (RPV) e resíduos cozidos de produção pesqueira (RPP). Realizaram-se as medidas individuais dos animais de comprimento-padrão (CP),comprimento total (CT), comprimento da cabeça (CC), altura da cabeça (AC), largura do tronco (LT), comprimento do tronco (CTR), altura do tronco (AT) e, a partir delas, avaliaram-se as relações morfométricas de CC/CP, CC/AC, CP/CT, LT/CTR, LT/AT e AT/CTR. Avaliaram-se os rendimentos: carcaça (RCARC), tronco limpo (TL), musculaturadorsal (MD), filé (FL), costelas (COST), nadadeiras (NAD), gordura visceral (GVISC), pele com escamas (PELE), e os teores de umidade (UM), matéria mineral (MM), proteína bruta (PB) e extrato etéreo (EE) dos diferentes cortes. Observaram-se maiores resultados (pThis 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 < 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 < 0.05) rates of FAT and lower rates of M for the VBP treatment, and the RIB cut presented lower (p < 0.05) levels of CPB for the same treatment.
