Avaliação da viabilidade de peixe nativo amazônico Acarichthys heckelii para a piscicultura

Abstract

The present work comparatively analyzed reproductive aspects of the acará fish Acarichthys heckelii (Muller & Troschel, 1849), in a natural environment and in captivity, and evaluated the sensorial characteristics of the meat. The reproduction study was carried out with 242 specimens in the municipality of Itacoatiara, Amazonas, Brazil, between November 2021 and October 2022. The sex ratio, type of growth, sexual maturation, macroscopic and histological aspects of the gonads, condition factor K were determined. , gonadosomatic index (GSI) and hepatosomatic index (HSI). The sex ratio was 1M:1.2F, with 123 fish from nature and 119 from captivity. Standard length ranged from 6.5 to 14.2 cm with mean and standard deviation of 10.4±1.77, and body weight ranged from 10 to 105 g, (41.18±21.24). The values of the weight x length ratio and the K condition factor were higher for captive animals, showing a significant difference (p<0.05). The macroscopic stages of gonad maturation were immature, maturing, mature and spawned. The IGS values for grouped genders had higher rates in January (1.97±2.19) and the lowest value was in August (0.25±0.12). Captive animals had higher IGS (0.49±1.13) when compared to wild animals (0.18±0.11). The IHS averages showed significant differences (p<0.05) between the values obtained for wild and captive fish, however, they did not show significant differences (p>0.05) when comparing males and females from the same environment. Considering the analyzed data, it was verified that there is sexual differentiation of the species in specimens above 10 cm in standard length and that the sexual maturation of the species occurs on average at 10.88 cm, recommending the capture of the species above 11 cm in standard length. to secure their fish stocks. In the sensory analysis study, purchase and consumption intention were verified concomitantly. In addition, the fillet yield was estimated and the bromatological analysis of the meat was carried out. Sensory analysis was carried out with 41 participants and evaluated the attributes of flavor, odor, color, texture, juiciness and general acceptance of acará, tucunaré and tilapia using a 9-point hedonic scale. There were no significant differences between fish for most of the evaluated attributes. Purchasing and consumption intention was assessed using a 5-point hedonic scale. The results also showed that there were no significant differences between the fish used in the study. The average fillet yield was 31.4%, ranging from 26.7 to 34.1%. In the bromatological analysis the average humidity was 82.5%, crude protein 13.8 ± 0.73%, ether extract 0.987 ± 0.31%, crude fiber 0.06% ± 0.20 and mineral matter 0.40% ± 0.94. The information presented suggests a good potential for greater use of acará meat, since it was not considered different from tilapia and peacock bass meat.