Proximal, Microbiological and Color Evaluation and Comparison of the Meat of Llamas (Lama glama) and Alpacas (Vicugna pacos)

Abstract

Abstract In this study, the meat of llama (Lama glama) and alpaca (Vicugna pacos) were examined. Data were analyzed through the analysis of variance (ANOVA) using the Centurion Statgraphics software. The bromatological characteristics of the meat were evaluated through proximal analysis. A high percentage of protein content was identified, with a higher value in the llama meat (24.025%). Regarding the ethereal extract, minimum values were obtained in the alpaca meat (2.707%), indicating lean meat. The humidity was variable depending on the conditions of the conservation, and the organic matter present in the meat defined the ash content, which was not higher than 5%. In terms of the microbiological analyses, the value of viable aereobic mesophiles in llama meat was 1330 cfu/g, and in alpaca meat it was 1490 cfu/g; and the values for E. coli were 0.500 cfu/g and 1,250 cfu/g, respectively.

Keywords

• software, lama glama, vicugna pacos, proximal analysis, microbiological requirements.