Carcass yield and proximate composition of black caiman (Melanosuchus niger) meat

Junior, Augusto Kluczkovski; Kluczkovski, Ariane Mendonça; Moroni, Federico; Markendorf, Fábio; Inhamuns, Antônio José

doi:10.5897/ijfa14.0453

Cited by 8 publications

(5 citation statements)

References 12 publications

(10 reference statements)

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“…Lipid content can vary according to the season, type of feeding, and exercise intensity of the animal (KLUCZKOVSKI JUNIOR et al, 2015). In both sexes, the tail had a higher lipid content compared with other types of commercial cuts, supporting other findings that tail usually has the largest deposits of intramuscular fat (HOFFMAN & CAWTHORN, 2014).…”

Section: -------------------------------------------Commercial Cut---supporting

confidence: 67%

“…Other species of alligators may have lower values of crude protein, i.e., 16.9% for Caiman latirostris (COSSU et al, 2007) and 19.23% for Melanosuchus niger (KLUCZKOVSKI JUNIOR et al, 2015). The thigh showed lower protein values (21.6%) compared with other cuts.…”

Section: -------------------------------------------Commercial Cut---mentioning

confidence: 91%

“…Information on the standardization of commercial cuts, yield, meat quality, and nutritional values are important for both producers (KLUCZKOVSKI JUNIOR et al, 2015) and consumers of exotic meats. In this study, the tail provided the greatest yield from the Pantanal caiman carcass.…”

Section: Discussionmentioning

confidence: 99%

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Commercial cuts of Pantanal caiman meat according to sex

et al. 2017

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This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) RESUMO: Objetivando avaliar rendimento, cor e composição química dos cortes comerciais (cauda, filé de lombo, filé de dorso e coxa) da carne do jacaré-do-Pantanal nos diferentes sexos, foram processados 20 animais, sendo estes, dez fêmeas (3677g) e dez machos (3510g). Não houve interação significativa (P>0,05) entre cortes comerciais e sexo para peso dos cortes, teor de umidade e cor. O rendimento da cauda foi superior aos demais cortes, sendo o rendimento das fêmeas (17.0%) superior ao dos machos (15,9%). A coxa dos machos apresentou menor teor de proteína (20,8%), em relação aos demais cortes. As fêmeas apresentaram maior teor de lipídeos na cauda (2,4%) e na coxa (0,8%), em relação aos machos (1,7% e 0,4%, respectivamente

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Section: -------------------------------------------Commercial Cut---supporting

confidence: 67%

Section: -------------------------------------------Commercial Cut---mentioning

confidence: 91%

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Commercial cuts of Pantanal caiman meat according to sex

et al. 2017

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“…283/00 and 03/04). The meat samples were from the tail/caudal area of individuals, as it yields the highest quantity and is preferred by consumers (Hoffman & Cawthorn, 2012; Kluczkovki et al ., 2015). Finally, chicken thighs were used as a control because this is the most consumed kind of meat in Argentina.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical and sensory characterisation of Salvator merianae meat as a sustainable alternative

Mazaratti,

Valli,

Pierini

et al. 2024

Int J of Food Sci Tech

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SummaryConsidering the escalating consumer preference for health‐conscious commodities, reptile species' meat can be presented as an alternative animal protein source because of its notable nutritional characteristics. The aim of this study was to evaluate the physicochemical parameters (pH, tenderness, cooking loss, colour and fatty acid profile) and sensory profile of black‐and‐white Tegu meat. The black‐and‐white Tegu meat was assessed through to consumer‐based sensory Analysis alongside the Yellow Anaconda, Broad‐snouted Caiman and broilers through. The samples of reptile species' meat were obtained from sustainable use programs. In terms of physicochemical parameters, the results indicate that black‐and‐white Tegu meat exhibits moderate brightness, displaying a pale pink/yellowish tone. Oleic acid was the most abundant fatty acid in black‐and‐white Tegu meat, comprising approximately 22.5%, while the content of polyunsaturated fatty acids was approximately 34%. Regarding overall liking, all four types of meats scored higher than indifference. However, black‐and‐white Tegu meat presented a lower acceptability (P < 0.001), likely attributed to its dry texture and unpleasant colour, as perceived by consumers. Our findings underscore the need to explore preparation methods for enhancing the sensory characteristics of black‐and‐white Tegu meat. This will enable its promotion as a healthy food choice in the future. The utilisation of black‐and‐white Tegu meat as a food source will benefit families participating in the sustainable use and conservation program, the ‘Proyecto Tupinambis’.

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“…The reproductive cycle of fishes is primarily stimulated by water temperature (Iqbal et al, 2021). Indian major carps required water temperature range 21-31 º C for inducing ovulation and hatching (Day, 2014). To get control of this problem induced breeding method is applied in which the exogenous hormones ovaprim administrated to the body of mature brooder (Nargesi et al, 2022Ameer et al, 2021.…”

Section: Introductionmentioning

confidence: 99%

Degree-hours to spawning response, fertilization rate and hatching of Labeo rohita and Cirrhinus mrigala through induced breeding under hatchery environment.

Azhar¹,

Anjum²,

Akhter³

et al. 2022

J. Zoo Biol.

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Major carp is a group of fish species commonly cultured in Indian Subcontinent. Fish is the major source of protein, omega-3 fatty acids, vitamins and minerals. With the robust increase in human population, the demand of food is also increasing. To overcome the food, demand many food sectors are working in line to cope with the protein requirements management of brood stock and successful breeding is also very important. Estimation of degree-hours for the spawning response, hatching of brood stock and their fertilization rate, hatching rate of fish eggs is one of the major aspects of hatchery management. Degree-hours is a standard unit that is used to measure the heat requirement for spawning and hatching while data is scarce for many species. The current study was designed to investigate the degree-hours to spawning and hatching for major carps i.e., Rohu (Labeo rohita) and Mrigala (Cirrhinus mrigala) during May to August 2022 at Punjab Fish Seed Hatchery, Rawal Town Islamabad, Pakistan. Two triplets (one male and two females) of each species were selected for induced breeding. Ovaprim was administrated at the rate of 0.5ml/kg for female and 0.2ml/kg for male to stimulate ovulation and spermitation respectively. Both species showed ovulation rate (100%). Spawning was occurred after 9.35±0.4299 hours in Rohu and in Mrigala 10.18±0.4393 hours at average water temperature of 26.3±0.575. Degree-hours to spawning in Rohu and Mrigala were calculated as 248.6±9.35 and 264.6±5.625 respectively. Higher fertilization rate (87.23±2.029%) and hatching rate (84.88±1.7747%) were observed in Mrigala (Cirrhinus mrigala) as compared to Rohu (Labeo rohita) i.e. (85.75±1.856%) and (81.75±1.525%) respectively. Hatching activity proceeded rapidly in Rohu and completed in 741.025±14.532 degree-hours while, in Mrigala it occurred in 778.43±9.1972 degree-hours. This was a first documented report on effect of degree-hours on induced breeding of indigenous carps of Pakistan i.e., Rohu and Mrigala under controlled hatchery environment.

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Carcass yield and proximate composition of black caiman (Melanosuchus niger) meat

Cited by 8 publications

References 12 publications

Commercial cuts of Pantanal caiman meat according to sex

Commercial cuts of Pantanal caiman meat according to sex

Physicochemical and sensory characterisation of Salvator merianae meat as a sustainable alternative

Degree-hours to spawning response, fertilization rate and hatching of Labeo rohita and Cirrhinus mrigala through induced breeding under hatchery environment.

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