Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama pacos)

S. Cristofanelli, M. Antonini, D. Torres, P. Polidori, C. Renieri

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38 Citations (Scopus)

Abstract

An experiment based on 20 llama males and 40 alpaca males reared in Peru has been carried out with the aim to evaluate the live growth performances, carcass quality, the nutritional characteristics of meat from animals slaughtered at 25 months of age, and to determine the physical and chemical parameters of meat obtained from these animals. The live body weights registered during the 25 months of the experiment were significantly lower in alpaca compared with llama. In llama carcasses were significantly higher both warm and cold carcass weight (P<0.001) but dressing percentage was higher in alpacas (P<0.01). The glycolityc fine-course was very similar both in llama and in alpaca muscle Longissimus Thoracis et Lumborum. Chemical composition of muscle Longissimus Thoracis et Lumborum taken from llama and alpaca carcasses was significantly different (P<0.01) in ash content; cholesterol content was significantly higher (P<0.001) in llama meat compared with alpaca. © 2003 Published by Elsevier Ltd.
Original languageEnglish
Pages (from-to)589 - 593
Number of pages5
JournalMeat Science
Volume66
Issue number3
DOIs
Publication statusPublished - 2004
Externally publishedYes

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All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Cristofanelli, S., Antonini, M., Torres, D., Polidori, P., & Renieri, C. (2004). Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama pacos). Meat Science, 66(3), 589 - 593. https://doi.org/10.1016/S0309-1740(03)00174-8