Processing yield and meat quality of cachara Pseudoplatystoma reticulatum and hybrid cachapinta P. reticulatum × P. corruscans.

Hybrid cachapinta (Pseudoplatystoma reticulatum × Pseudoplatystoma corruscans) has been a very popular fish and is well accepted by consumers internationally, however, there is a lack of information showing its advantages relative to its parental cachara (P. reticulatum) species. This study was undertaken to compare the processing yield and meat quality characteristics of cachara and the cachapinta hybrid raised in net cages. Cachara's weight was 1.51 ± 0.27 kg and total length was 49.85 ± 6.22 cm at harvest and was not significantly different from hybrid cachapinta that weighed 1.50 ± 0.11 kg and measured 50.83 ± 3.91 cm. Additionally, the two groups were not statistically different on gutted fish dress out (cachara: 89.97 ± 1.28%; cachapinta: 90.23 ± 0.30%) and other processing yield parameters. Skinless shank fillets with an average weight of 503.77 ± 0.10 g (cachara) and 514.41 ± 0.04 g, (hybrid cachapinta) were evaluated for pH, water holding capacity, colour (L*, a*, b*), shear force and lipid oxidation (TBARS). There were no differences in the fillet meat quality between cachara and hybrid cachapinta tested in this study. In conclusion, both genetic groups had similar processing yield and fillet meat quality characteristics when produced in net cages. The perceived improvements in growth and disease-resistance generated by hybrid vigour are the main reasons for interest and use of hybrid fishes. It is difficult to systematically predict processing yield and meat quality obtained from hybrids. Processing yields and meat quality are similar for cachara and hybrid cachapinta produced in net cages. [ABSTRACT FROM AUTHOR]