Carcass study in relation to weight and grading meat in alpacas (Vicugna pacos)

Authors

  • Edgar Quispe P. Programa de Mejora de Camélidos Sudamericanos, Departamento de Zootecnia, Universidad Nacional de Huancavelica – UNA, Huancavelica, Perú
  • Adolfo Poma G. Programa de Mejora de Camélidos Sudamericanos, Departamento de Zootecnia, Universidad Nacional de Huancavelica – UNA, Huancavelica, Perú
  • Omar Siguas R. Programa de Mejora de Camélidos Sudamericanos, Departamento de Zootecnia, Universidad Nacional de Huancavelica – UNA, Huancavelica, Perú
  • José Berain A. Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra – UPNA, Pamplona, España
  • Antonio Purroy U. Departamento de Producción Agraria, Universidad Pública de Navarra – UPNA, Pamplona, España

DOI:

https://doi.org/10.15381/rivep.v23i1.880

Keywords:

alpaca, weight, carcass, grading

Abstract

This research was carried out in the Huancavelica slaughterhouse, located at 3680 meters above sea level. Data were collected from 200 Huacaya alpacas to characterize the carcasses in relation to body weight (BW), hot carcass weight (HCW), cold carcass weight (CCW) and grading meat. BW was 49.5 and 55.6 kg for males and females, and 51.3 and 53.1 kg for 4-tooth and full mouth animals respectively. HCW were 27.3 and 30.0 kg for males and females, and 28.1 and 28.8 kg for 4-tooth and alpaca full mouth respectively. CCW were 26.9 and 29.6 kg for males and females, and 27.7 and 28.4 kg for 4-tooth and alpaca full mouth respectively. Most carcasses were classified as second grade (38.0%) and industrial meat (36.5%) and none was of extra grade. Simple linear equations to predict HCW and CCW from BW showed coefficients of determination of 68.5 and 68.3% respectively. Moreover, highly significant positive correlations (p<0.01) were found between the variables under study with values over 0.8, yielding an almost perfect match between HCW and CCW.

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Published

2012-03-30

Issue

Vol. 23 No. 1 (2012)

Section

Artículos Primarios

License

Copyright (c) 2012 Edgar Quispe P., Adolfo Poma G., Omar Siguas R., Mª José Berain A., Antonio Purroy U.

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

Quispe P., E., Poma G., A., Siguas R., O., Berain A., J., & Purroy U., A. (2012). Carcass study in relation to weight and grading meat in alpacas (Vicugna pacos). Revista De Investigaciones Veterinarias Del Perú, 23(1), 43-51. https://doi.org/10.15381/rivep.v23i1.880