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.
Meat Sci. 2014 Jan;96(1):394-9. doi: 10.1016/j.meatsci.2013.07.028. Epub 2013 Jul 29.
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.
三十只美洲驼被用于研究 90 天的饲料补充对肉质、化学成分和肌肉脂肪酸谱的影响。处理方法如下：GR=在原生牧场放牧的美洲驼直至屠宰；GR+SH=与 GR 一样，但夜间可自由采食大麦/苜蓿干草；GR+SC=与 GR 一样，但夜间可自由采食小麦麸/高粱谷物浓缩饲料。补充饲料对腰最长肌（LLM）的宰后 pH 值和温度下降、蒸煮损失或 Warner-Bratzler 剪切力值没有影响（P>0.05）。与 GR 和 GR+SH 美洲驼相比，GR+SC 美洲驼的 LLM 脂肪含量更高（P<0.05）。GR+SH 美洲驼的肌内脂肪具有更高比例的多不饱和脂肪酸（P<0.01）、更高的多不饱和脂肪酸/饱和脂肪酸比值（P<0.05）和理想脂肪酸比值、更低的ω-6/ω-3（n-6/n-3）比值（P<0.05）和更高的共轭亚油酸（CLA）（P<0.01）。
