Meat fatty acid composition of llama (Lama glama) reared in the Andean highlands

P. Polidori, C. Renieri, M. Antonini, P. Passamonti, F. Pucciarelli

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Abstract

This study reports the results of the chemical analysis of the Longissimus thoracis and lumborum taken from 20 llama males, reared in the Andean highlands. The animals were slaughtered at 25 months and had a mean final body weight of 63 kg. Llama meat shows a low fat (3.51%) and cholesterol content (56.29 mg/100 g). The fatty acid composition in llama meat contains 50.34% saturated fatty acids, 42.48% monounsaturated fatty acids and 7.18% polyunsaturated fatty acids. Llama meat appears to be a healthy alternative red meat choice. © 2006 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)366 - 368
Number of pages3
JournalMeat Science
Volume75
Issue number2
DOIs
Publication statusPublished - Feb 2007
Externally publishedYes

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All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Polidori, P., Renieri, C., Antonini, M., Passamonti, P., & Pucciarelli, F. (2007). Meat fatty acid composition of llama (Lama glama) reared in the Andean highlands. Meat Science, 75(2), 366 - 368. https://doi.org/10.1016/j.meatsci.2006.07.010