- Tenderness and mineral levels were determined in the Longissimus thoracis taken from 20 llama and 30 alpaca males reared in Peru and slaughtered at 25 months of age. Mineral contents were determined using an inductively coupled plasma emission spectrometer. Tenderness evaluation was determined two and seven days post slaughter using a Warner-Bratzler shear force device. Potassium is the mineral with the highest content, with a significant difference (P < 0.05) between the two species of camelids. The other mineral contents were, in decreasing order, phosphorus, sodium, magnesium and calcium, in addition to smaller percentages of zinc and iron. Shear force values determined seven days post slaughter were significantly (P < 0.01) lower in both the species compared with the results obtained two days post slaughter.
- 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
- Calories and nutritional value in generic 100g alpaca meat (burger).
- Kristen Schmitt wrote in Modern Farmer (May 2014): Alpaca meat is the byproduct of culling the herd – but it’s a tasty byproduct. Each mature alpaca harvested equates to about 60 pounds of meat – roughly the same amount of meat you can get from a deer. Lean, tender and almost sweet, alpaca meat is nutritionally superior to many of its red meat counterparts. Lower in calories, fat,and cholesterol, this high-protein, exotic meat is beginning to appeal to those seeking out alternatives to domesticated meat like beef or pork, and even wild meat, like venison. Ground alpaca is versatile enough to be substituted in place of ground turkey or beef in most recipes.
The Impact of Gender and Age on the Nutritional Parameters of Alpaca (Vicugna Pacos) Meat, Colour Stability and Fat TraitsMeat quality parameters for 50 huacaya alpacas, representing three age groups (18, 24 and 36months) and two genders (females and castrated males) were studied. Prior to chilling, samples of m. longissimus thoracis et lumborum (LL) were taken to determine isocitrate dehydrogenase activity and glycogen concentration, and further meat quality samples were taken after 24h. Alpaca meat has low levels (