Llama Meat Nutritional Properties
The aim of this study was to determine the chemical composition of the muscle Longissimus thoracis taken from 20 llama males, reared in the Andean region, slaughtered at an age of 25 months and at a mean final body weight of 74kg. Llama meat showed a low fat (3.51%) and cholesterol content (58.16mg/100g), a good protein content (22.42%) and an ash content of 3.06%. The Warner-Bratzler shear force values determined in llama meat was 6.56 kg/cm2. This study confirmed that llama meat is healthy and nutritious, and represents a good source of proteins for Andean population.
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Llama, Meat Quality, Chemical Composition, Nutritional Properties.
the Italian Journal of Animal Science [eISSN 1828-051X] is the official journal of the Animal Science and Production Association and it is published by PAGEPress®, Pavia, Italy. Reg. Pavia, n. 2/2010-INF. All credits and honors to PKP for their OJS.