VARIAÇÃO DA COMPOSIÇÃO CENTESIMAL E VALOR CALÓRICO DA PIRAMUTABA (Brachyplatystoma vaillantii) COMERCIALIZADA NO MERCADO DO VER-O-PESO
DOI:
https://doi.org/10.36557/2674-9432.2026v5n2p1637-1645Keywords:
Peixe, Amazônia, Composição nutricional, SazonalidadeAbstract
The piramutaba (Brachyplatystoma vaillantii) is a species of great economic importance in the Amazon region, whose nutritional composition can vary significantly depending on environmental and biological factors. The objective of this study was to determine the centesimal composition and energy value of piramutaba sold at the Ver-o-Peso Market in Belém, PA, during the rainy (December to May) and dry (June to November) seasons. Fillet samples were collected monthly between August 2024 and April 2025, and were subsequently divided into portions, homogenized, and refrigerated until analysis. Analyses included the determination of moisture, ash, protein, lipid, and carbohydrate content, with caloric value estimated using the Atwater factor. Statistical analysis was performed using R software. An increase in energy content was observed from 146.58 kcal/100 g during the dry season to 195.17 kcal/100 g during the rainy season, indicating greater food availability and consequent lipid accumulation. A statistically significant difference was found between the seasons for moisture and lipid contents, with lower moisture (72.49% in the dry season and 67.41% in the rainy season) and higher lipid content (7.84% in the dry season and 13.65% in the rainy season) during the rainy season. In contrast, protein, carbohydrate, and ash contents did not show significant variations. It is concluded that seasonality directly influences moisture content and the accumulation of lipids in the piramutaba, making it more caloric during the rainy season, a fact associated with the species’ reproductive cycle and the greater availability of food.
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Copyright (c) 2026 João Vitor Abreu Campos, Giovanna Cardoso Farias, Luciana Pinheiro Santos, Jeanderson da Silva Viana, Carissa Michelle Goltara Bichara, Fernando Elias Rodrigues da Silva, Rosa Maria Souza Santa Rosa
This work is licensed under a Creative Commons Attribution 4.0 International License.
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