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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Veröffentlicht in:	Meat science 2017-01, Vol.123, p.21-28
Hauptverfasser:	Smith, M.A., Bush, R.D., van de Ven, R.J., Hall, E.J.S., Greenwood, P.L., Hopkins, D.L.
Format:	Artikel
Sprache:	eng
Schlagworte:	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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Beschreibung
Zusammenfassung:	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