The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
01/Jun/2002
Maria Luiza Rodrigues de Souza
DOI: 10.1590/S1516-35982002000500003
Current experiment evaluates six filleting methods for Nile tilapia with regard to fillet yield (FIY), ventral abdominal muscles (AMY), hypaxial muscles (HMY), residues (REY), crude skin (CSY), clean skin (CSY) and fleshed (FEY). Methods consisted of: F1 = filleting of whole fish and skinning of the fillet with knife, (WFS); F2 = skinning of whole fish with pliers and filleting (WSF); F3 = headless fish and filleting; skinning of fillet with knife (HFS); F4 = headless fish, skinning with pliers […]
Keywords: fillet processing; fillet yield; fish technology; protein