CARACTERÍSTICAS MORFOMÉTRICAS, RENDIMENTO DE FILÉ E  COMPOSIÇÃO QUÍMICA DA TRAÍRA

Karine Coelho de Araújo; Luís Gabriel Alves Cirne; Wisdeyvi Silva de Souza; Jeruza Rodrigues da Silva; Rodrigo de Barros Feltran; Denise Ribeiro de Melo; Paulo Roberto Ribeiro Rocha; Edymeiko de Souza Maciel

doi:10.18542/ragros.v10i2.5198

Authors

Karine Coelho de Araújo Universidade Federal de Roraima
Luís Gabriel Alves Cirne Universidade Federal do Oeste do Pará
Wisdeyvi Silva de Souza Universidade Federal de Roraima
Jeruza Rodrigues da Silva Universidade Federal de Roraima
Rodrigo de Barros Feltran Universidade Federal de Roraima
Denise Ribeiro de Melo Universidade Federal de Roraima
Paulo Roberto Ribeiro Rocha Universidade Federal de Roraima
Edymeiko de Souza Maciel Universidade Federal de Roraima

DOI:

https://doi.org/10.18542/ragros.v10i2.5198

Abstract

ABSTRACT: The objective of this study was to evaluate the morphometric characteristics, fillet yield and chemical composition of traíra (Hoplias malabaricus) with different weights. Sixteen traíras were used, in which treatments (T) were due to the live weight of the animals made of T1: traíra between 0.400 and 0.550 kg and T2: traíra between 0.600 and 0.800 kg, distributed in a completely randomized design. The total and the standard length increased (P<0.05) as the slaughter weight increased. There was a correlation between the slaughter weight and the total and the standard length with the fillet weight. The animals with higher weights (P<0.05) had lower fat content, while the moisture, protein and ash contents were not affected (P>0.05). The traíra slaughter weight, total and the standard length are correlated with the fillet weight and the meat of traíra is considered lean and high-protein and can serve a healthy and nutritious diet. KEYWORDS: Centesimal composition, Correlation, Fish.