RESUMO
As características morfométricas, rendimento e a composição do filé foram pesquisadas em tilápia do Nilo Oreochromis niloticus, das linhagens tailandesas chitralada (Tai), local (Local, Norte do Paraná, Brasil), e da proveniente do cruzamento de ambas (Hbr, macho tailandesa x fêmea local). Ao início do experimento os peixes (n:900) apresentavam peso de 0,39+-0,20 e 0,45+-0,15 g e ao final 650,67; 534,25 e 360,00 g para as variedades Tai, Local e Hbr, respectivamente. Foram estabelecidas quatro razões morfométricas, sendo a razão entre altura da cabeça/ comprimento da cabeça da variedade Tai foi maior (P<0,05) quando comparada às duas outras linhagens. A linhagem Hbr apresentou maior rendimento em filé (39,05) (P<0,05) quando comparada à Local (38,00) e Tai (36,51), que não diferiram entre si (P>0,05). A composição centesimal do filé da linhagem Local apresentou menor teor de lipídios (1,88) (P<0,05) quando comparada à Hbr (2,44) e Tai (2,96), que também diferiram entre si, com menor teor de lipídios para a Hbr (P<0,05). O teor em proteína bruta, cinzas e umidade do filé não apresentaram diferenças significativas (P>0,05) entre as variedades
Morphometrics, fillet yield and fillet composition differences were researched in Nile tilapia, Oreochromisniloticus, strain thai-chitralada (Tai), Brazil (Local) Northern Paraná and their hybrid (Hbr, male Thailandx Brazilians female ). The experiment was designed entirely randomly with three treatments (strains) andthree repetitions per treatment in hapa nets in ponds. The initial weights were 0.39 ± 0.20, 0.45 ± 0.22 and0.41 ± 0.15 g for the strains Tai, Bras and Hbr, respectively. At the end of the experiment, the weights were650.67, 534.25 and 360.00 g for the same previous sequence, with statistically significant differencesbetween groups (P<0.05). Four morphometric proportions were established to characterise each group. For the ratio (head height)/(head length), the Tai strain was largest (P<0.05) as compared to the two otherstrains. The other morphometric proportions were not different (P>0.05). The strain Hbr produced(P<0.05) greater fillet yield (39.05%) when compared to Local (38.00 %) and Tai (36.51 %), the latter twowere not different from each other (P>0.05). Considering fillet composition, Local strain had the leastcrude lipid content of (1.88 %), as compared to Hbr (2.44 %) and Tai (2.96 %) which were significantlydifferent (P<0.05). Crude protein, ash and moisture of the fillets were not different (P> 0.05)