Central Cite this article: De Oliveira Felizardo V, Vieira Melo CC, Dessimoni Dias MA, Pimentel RM, De Freitas RTF, Solis Murgas LD, et al. (2015) Using Morpho- metric Variables in Evaluations of Body of Fish Yields. J Vet Med Res 2(4): 1032. Central Journal of Veterinary Medicine and Research *Corresponding author Vivia ne De O live ira Fe liza rd o , De p a rtme nt o f Ve te rina ry Me d ic ine , Fe d e ra l Unive rsity o f La vra s - UFLA, Ma ilb o x: 3037, La vra s, Mina s G e ra is, 37200-000, Bra zil. Te l: 553-591- 115-177; Fax: 55 35 3829 2735; Email: Submitte d: 03 August 2015 Accepted: 18 Se p te mb e r 2015 Publishe d: 21 Se p te mb e r 2015 ISSN: 2378-931X Copyright © 2015 De O live ira Fe liza rd o e t a l. OPEN ACCESS Ke ywo rds • Bio me tric s • Bre e d ing p ro g ra ms • C a rc a ss • Estima te Review Article Using Morphometric Variables in Evaluations of Body of Fish Yields Viviane De Oliveira Felizardo 1 , Carlos Cicinato Vieira Melo 2 , Marco Aurélio Dessimoni Dias 2 , Roberson Machado Pimentel 2 , Rilke Tadeu Fonseca De Freitas 1 and Luis David Solis Murgas 2 1 Department of Veterinary Medicine, Federal University of Lavras, Brazil 2 Department of Animal Science, Federal University of Lavras, Brazil Abstract The study of the use of morphometric variables in the evaluation of body income in fsh is of great importance from an economic point of view, because through them, can make an estimation of productivity, both for the farmer and for the fsh processing industry; or even serve as selection criteria in breeding programs. The fsh carcass quality is an essential factor for defning the preparation processes of products and types of fsh cuts. Over the years it was developed several methods to evaluate in vivo animal goals to help the breeding and commercially classify carcasses. The housing assessment work, are disabled by the lack of standardization of the terms used and due to the divergence of body regions in which measurements are obtained. These facts undermine the comparison of data in the same species and in different species. Some morphometric measurements may exhibit a linear relationship with the body weight and the yield, indicating that there is proportionality between these parameters during growth. In breeding programs, knowledge of the correlation between characters is important when you want to do simultaneous selection or when a character of interest has a low heritability, problems of diffculty of measurement or identifcation. The correlation unfolding is dependent on the number of characters studied, which is generally established by prior knowledge the investigator as to their importance to possible inter-relationships expressed in path diagrams. INTRODUCTION The increase in world population and the increasing demand for high quality protein sources lead sectors of animal production to seek greater productive and economic efficiency [1]. Studies on morphometric variables and body yields in fish is of great importance from an economic point of view, because through them, can make an estimation of productivity, both for the farmer and for the fish processing industry [2]. The industrialization of fish a major problem to be solved is the lack of standardization in marketed products [3]. Factors such as anatomical shape, head size, weight offal and waste and skill of the operator, can influence the cuts and revenues of edible parts obtained [2,4], being decisive in the development methods and techniques aimed at processing of fish [3,5]. For the industry, fish carcass quality is essential in the definition of preparation techniques and standardization of products [6]. One of the aspects to be considered in this sense, are the morphometric variables of the fish, which can suggest the best way of getting cuts, increasing the income of the edible parts or even serve as selection criteria in breeding programs and encourage the production of potential species [7,8]. The purpose of this article is to review the literature on the influence of biometric variables of fish used for evaluation of body yields. Fish processing According to [9], the service of the fish, also known as clean or cleaner trunk body is the body without head, fins, skin and viscera ready for consumption and / or industrialization and from this can- if you still get the steak. For most fish processing plants, is the most commercialized form the fillet and, to a lesser extent, the entire gutted fish or as main trunk. Thus, information is needed on variables that influence in the body of the fish yields. According to [10], the format of the final product to the consumer, whole gutted, head, trunk clean, fillet with or without skin, put in, among others, may interfere with the acceptability of it. Depending on the size of the fish peculiarities and