Morphometric Evaluations and Yields from Commercial Cuts of Black Pacu Colossoma macropomum (Cuvier, 1818) in Different Body Weights
Table 1
Yields of commercial cuts, CMS, and residues of black pacu (Colossoma macropomum) in relation to each weight class.
Weight classes
Yields (%)
Fillet with skin
Ribs
CMS
Resídues1
Steak
Resídues2
n
1 (<1.2 kg)
22.04 ± 3.43b
19.84 ± 2.54b
7.00 ± 1.19ab
51.11 ± 5.20a
54.15 ± 5.38bc
45.84 ± 5.66ab
45
2 (1.21 to 1.8 kg)
21.33 ± 3.32b
19.13 ± 2.45b
7.35 ± 1.25a
52.18 ± 5.31a
54.34 ± 5.40bc
45.66 ± 5.64ab
45
3 (1.81 to 2.4 kg)
26.20 ± 4.07ab
19.90 ± 2.55ab
6.44 ± 1.09ab
47.44 ± 4.82b
58.89 ± 5.85a
41.10 ± 5.08b
45
4 (2.41 to 3.5 kg)
25.68 ± 3.99ab
22.00 ± 2.82a
6.21 ± 1.05b
46.09 ± 4.69b
56.38 ± 5.60a
43.62 ± 5.39b
50
5 (>3.51 kg)
23.76 ± 3.69b
22.01 ± 2.82a
6.55 ± 1.11ab
47.67 ± 4.85b
50.96 ± 5.06c
49.04 ± 6.06a
30
If there are averages followed by different letters (a, b) in the columns, they are different from each other by the Kruskal–Wallis test ( < 0.05). 1Residues from the production of fillet and ribs. 2Residues from the production of meat.