Authors:
S Cristofanelli, M Antonini, D Torres, P Polidori, C Renieri

Date of Publication:
March 2004

Publication:
Meat Science, Volume 66, Issue 3, March 2004, Pages 589-593

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.

Read the rest of the article: https://www.sciencedirect.com/science/article/abs/pii/S0309174003001748