Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile.
Meat Sci. 2013 May;94(1):89-94. doi: 10.1016/j.meatsci.2012.12.013. Epub 2013 Jan 5.
Twenty male llama of the Kh'ara genotype, reared extensively in the north of Chile, were slaughtered at ages between 2 and 4 permanent teeth (2 to 3.5years) and analyses were carried out on the Longissimus lumborum muscle, including composition (moisture, fat, protein, ash, cholesterol, amino acids, fatty acid profile and collagen content) and meat quality parameters (pH, color, water holding capacity and Warner-Bratzler shear-force). Llama meat was characterized by a low cholesterol (39.04mg/100g) and intramuscular fat (1.56%) content, a total collagen content of 6.28mg/g, of which 20.28% was soluble collagen. Amino acid composition and fatty acid profile were similar to those found for beef finished on forage. Llama meat showed a low n-6/n-3 (4.69) and hypocholesterolemic/hypercholesterolemic (1.55) ratio and acceptable values of DFA (65.78%). Quality parameters in llama Longissimus muscle were within the ranges reported for more traditional meats such as beef and lamb.
20 只雄性凯拉基因型羊驼，在智利北部广泛饲养，在 2 到 4 颗恒齿（2 到 3.5 岁）之间被屠宰，并对腰最长肌进行了分析，包括组成（水分、脂肪、蛋白质、灰分、胆固醇、氨基酸、脂肪酸谱和胶原蛋白含量）和肉质参数（pH 值、颜色、水分保持能力和 Warner-Bratzler 剪切力）。羊驼肉的胆固醇（39.04mg/100g）和肌内脂肪（1.56%）含量低，总胶原蛋白含量为 6.28mg/g，其中 20.28%为可溶性胶原蛋白。氨基酸组成和脂肪酸谱与牧草育肥的牛肉相似。羊驼肉的 n-6/n-3（4.69）和低胆固醇/高胆固醇（1.55）比值较低，DFA 值（65.78%）可接受。羊驼腰最长肌的质量参数在牛肉和羊肉等传统肉类的报道范围内。
