title: Meat quality, proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season.
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.
authors: 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.
authors: L W
authors: LW
authors: Mamani-Linares
authors: C B
authors: CB
authors: Gallo
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry; D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D001823:Body Composition; D002161:Camelids, New World; D003296:Cooking; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D044243:Linoleic Acids, Conjugated / Q000032:analysis*; D008297:Male; D008460:Meat / Q000032:analysis*; D000455:Medicago sativa; D018482:Muscle, Skeletal / Q000737:chemistry
chemical_list: D015525:Fatty Acids, Omega-3; D044243:Linoleic Acids, Conjugated
keywords: Fatty acids; Grazing; Lama glama; Meat quality; Supplementation