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	Resídues^1	Steak	Resídues^2	n
1 (<1.2 kg)	22.04 ± 3.43^b	19.84 ± 2.54^b	7.00 ± 1.19^ab	51.11 ± 5.20^a	54.15 ± 5.38^bc	45.84 ± 5.66^ab	45
2 (1.21 to 1.8 kg)	21.33 ± 3.32^b	19.13 ± 2.45^b	7.35 ± 1.25^a	52.18 ± 5.31^a	54.34 ± 5.40^bc	45.66 ± 5.64^ab	45
3 (1.81 to 2.4 kg)	26.20 ± 4.07^ab	19.90 ± 2.55^ab	6.44 ± 1.09^ab	47.44 ± 4.82^b	58.89 ± 5.85^a	41.10 ± 5.08^b	45
4 (2.41 to 3.5 kg)	25.68 ± 3.99^ab	22.00 ± 2.82^a	6.21 ± 1.05^b	46.09 ± 4.69^b	56.38 ± 5.60^a	43.62 ± 5.39^b	50
5 (>3.51 kg)	23.76 ± 3.69^b	22.01 ± 2.82^a	6.55 ± 1.11^ab	47.67 ± 4.85^b	50.96 ± 5.06^c	49.04 ± 6.06^a	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.