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Meat Sci. 2014 Jan;96(1):394-9. doi: 10.1016/j.meatsci.2013.07.028. Epub 2013 Jul 29.

Meat quality, proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season.

Author information

1
Becario MECESUP2 AUS 0601, Programa de Doctorado en Ciencias Veterinarias, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile; Instituto de Ciencia Animal, Facultad Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile.

Abstract

Thirty llamas were used to study the effect of a 90 day feed supplementation on meat quality, chemical composition and muscle fatty acid profile. Treatments were: GR=llama on native pasture until slaughter; GR+SH=like GR, but with overnight free access to barley/alfalfa hay; and GR+SC=like GR, but with overnight free access to a wheat bran/sorghum grain concentrate. The supplementation had no effect on postmortem pH and temperature decline in the Longissimus lumborum muscle (LLM), cooking losses nor Warner-Bratzler shear force values (P>0.05). Meat from GR+SC llama had higher fat content in LLM (P<0.05) compared to GR and GR+SH llama. Intramuscular fat from GR+SH llama showed higher (P<0.01) proportions of polyunsaturated fatty acids, higher (P<0.05) polyunsaturated fatty acids/saturated fatty acids and desirable fatty acids ratio, lower (P<0.05) omega-6/omega-3 (n-6/n-3) ratio, and higher (P<0.01) conjugated linoleic acid.

KEYWORDS:

Fatty acids; Grazing; Lama glama; Meat quality; Supplementation

PMID:
23973566
DOI:
10.1016/j.meatsci.2013.07.028
[Indexed for MEDLINE]

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