The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traits

Meat quality parameters for 50 huacaya alpacas, representing three age groups (18, 24 and 36months) and two genders (females and castrated males) were studied. Prior to chilling, samples of m. longissimus thoracis et lumborum (LL) were taken to determine isocitrate dehydrogenase activity and glycoge...

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Bibliographic Details
Published in:Meat science 2017-01, Vol.123, p.21-28
Main Authors: Smith, M.A., Bush, R.D., van de Ven, R.J., Hall, E.J.S., Greenwood, P.L., Hopkins, D.L.
Format: Article
Language:English
Subjects:
Adipose Tissue - chemistry
Age Factors
Alpaca
Animals
Camelids, New World
Color
Colour stability
Dietary Fats - analysis
Fatty acids
Fatty Acids - analysis
Female
Fibre typing
Food Analysis
Food Quality
Glycogen - analysis
Hydrogen-Ion Concentration
Isocitrate Dehydrogenase - analysis
Male
Meat - analysis
Meat quality
Muscle, Skeletal - chemistry
Sex Factors
Thiobarbituric Acid Reactive Substances - analysis
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Summary:Meat quality parameters for 50 huacaya alpacas, representing three age groups (18, 24 and 36months) and two genders (females and castrated males) were studied. Prior to chilling, samples of m. longissimus thoracis et lumborum (LL) were taken to determine isocitrate dehydrogenase activity and glycogen concentration, and further meat quality samples were taken after 24h. Alpaca meat has low levels (
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2016.08.012