title: The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traits.
abstract: 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 (<1%) of intramuscular fat in the LL, m. semimembranosus and m. biceps femoris, but the level in the LL increases with animal age, with levels of desirable polyunsaturated fatty acids (PUFA) ranging from 96.3 to 136.4mg/100g. Lipid oxidisation post retail display ranged from 1.27 to 1.96MDA/kg meat. Colour stability testing indicated alpaca meat was relatively stable during retail display with day of display having no significant effect on lightness (L*), or the 630nm/580nm ratio. These results may relate to the high proportion (76%) of glycolytic and type IIX muscle fibres in LL.
authors: The University of Sydney, Faculty of Veterinary Science, 425 Werombi Road, Camden, NSW 2570, Australia. Electronic address: melanie.smith@sydney.edu.au.
authors: M A
authors: MA
authors: Smith
authors: The University of Sydney, Faculty of Veterinary Science, 425 Werombi Road, Camden, NSW 2570, Australia.
authors: R D
authors: RD
authors: Bush
authors: NSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange, NSW 2800, Australia.
authors: R J
authors: RJ
authors: van de Ven
authors: The University of Sydney, Faculty of Veterinary Science, 425 Werombi Road, Camden, NSW 2570, Australia.
authors: E J S
authors: EJS
authors: Hall
authors: NSW Department of Primary Industries, Beef Industry Centre, University of New England, Armidale, NSW 2351, Australia.
authors: P L
authors: PL
authors: Greenwood
authors: NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia.
authors: D L
authors: DL
authors: Hopkins
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry*; D000367:Age Factors; D000818:Animals; D002161:Camelids, New World; D003116:Color; D004041:Dietary Fats / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D005504:Food Analysis; D063427:Food Quality; D006003:Glycogen / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D007521:Isocitrate Dehydrogenase / Q000032:analysis; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D012737:Sex Factors; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D017392:Thiobarbituric Acid Reactive Substances; D006003:Glycogen; D007521:Isocitrate Dehydrogenase
keywords: Alpaca; Colour stability; Fatty acids; Fibre typing; Meat quality