CARCASS CHARACTERISTICS, QUALITY OF MEAT AND CHEMICAL COMPOSITION OF MEAT LLAMA: A REVIEW

Authors

  • Lindon W. Mamani-Linares Instituto de Ciencia Animal, Facultad Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
  • Faustino Cayo Universidad Pública de El Alto, La Paz, Bolivia
  • Carmen Gallo Instituto de Ciencia Animal, Universidad Austral de Chile, Valdivia, Chile

DOI:

https://doi.org/10.15381/rivep.v25i2.8484

Keywords:

carcass characteristics, quality of meat, chemical composition, llamas

Abstract

Llama meat has a high protein level and low cholesterol and lipid levels. The aminoacids profile is similar to other ruminants. The fatty acid profile is characterized by moderatelevels of saturated fatty acids and high levels of monounsaturated fatty acids and lowlevels of polyunsaturated fatty acids. The carcass of animals from 36 to 44 months of age is the most suitable for commercial cuts, while meat from older animals, based on theirtechnological characteristics, is more suitable for the manufacture of meat products.Carcasses of young llamas are characterized by low weight, poor conformation and littlefat cover. Feed supplementation in young animals helps improve carcass quality andperformance of commercial cuts, as well as meat quality.

Downloads

Download data is not yet available.

Downloads

Published

2014-06-17

Issue

Vol. 25 No. 2 (2014)

Section

Artículo de revisión

License

Copyright (c) 2014 Lindon W. Mamani-Linares, Faustino Cayo, Carmen Gallo

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

AUTHORS RETAIN THEIR RIGHTS:

a. Authors retain their trade mark rights and patent, and also on any process or procedure described in the article.

b. Authors retain their right to share, copy, distribute, perform and publicly communicate their article (eg, to place their article in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the Revista de Investigaciones Veterinarias del Perú (RIVEP).

c. Authors retain theirs right to make a subsequent publication of their work, to use the article or any part thereof (eg a compilation of his papers, lecture notes, thesis, or a book), always indicating the source of publication (the originator of the work, journal, volume, number and date).

How to Cite

Mamani-Linares, L. W., Cayo, F., & Gallo, C. (2014). CARCASS CHARACTERISTICS, QUALITY OF MEAT AND CHEMICAL COMPOSITION OF MEAT LLAMA: A REVIEW. Revista De Investigaciones Veterinarias Del Perú, 25(2), 123-150. https://doi.org/10.15381/rivep.v25i2.8484