Study of African Catfish (Clarias gariepinus) carcass in different weight categories

• Autor(a) principal: Souza, Maria Luiza Rodrigues de
• Data de Publicação: 2008
• Outros Autores: Lima, Silvia, Furuya, Wilson Massamito, Pinto, Adriana Aparecida, Loures, Bernadete Terezinha Rizzo Rocha, Povh, Jayme Aparecido
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/4324
• topic: rendimento de carcaça; rendimento de filé; processamento de peixes; resíduos de filetagem; composição de filé; Clarias gariepinus; 5.04.00.00-2 Zootecnia

The aim of this experiment was to study Clarias gariepinus carcass in three weight categories (P1=below 1kg; P2= 1 to 2kg and P3=over 2kg) to analyze yield of carcass with head (YCH), without head (YCW), fillet (YF), abdominal muscles (YAM), eatable parts (YEP), dressed out (YDO) and percentages of skin (PSK), head (PHE), viscera (PVI), total residues (PTR); and to determine the proximate composition of fillet (crude protein, moisture, fat and ash) . Sixty catfish were used in a completely randomized design (3 trataments with 20 replications), with 5% significance level. Fillet yield was higher for P2 (38,61%) than for P1 and for P3 fillet. The eatable parts and dressed out yield were higher for P2 (YEP=46,27% and YDO=56,67%), but were not different from P3. The carcass with head was higher than P3, and didn’t differ from P2. P2 was lower in PSK (4,64%), PHE (23,62%) and PTR (53,73%), without being different from P3 in percentages of head and total residues. There was no significant difference for yield of abdominal muscles, carcass with head, percentages of viscera. P2 (2,25% and 77,49%) did not differ from P1 (1,51% and 77,78%) and from P3 (3,03% and 76,39%) for fat and moisture, respectively, while for crude protein there was no significant difference (P > 0.01). It may be concluded that P2 provided better filleting yieds, while the proximate composition of fillet in the three weight categories was relatively similar to the increase of fat deposition in the fish over 1kg live weight.