Browsing by Autor "Carmen Gallo"

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CALIDAD TECNOLÓGICA DE DOCE MÚSCULOS DE LLAMAS JÓVENES (Lama glama) CRIADAS BAJO UN SISTEMA DE CRIANZA EXTENSIVA
(Universidad Nacional Mayor de San Marcos, Vicerectorado de Investigacion, 2013) Lindon W. Mamani Linares; Faustina Cayo; Carmen Gallo
This study compared the technological quality of twelve muscles of llama that were raised in a grazing system. The llamas (n=10) were slaughtered using Bolivian standard procedures. Carcasses were stored for 24 h in a cold room (4 ºC). Muscles were removed from the left side of each carcass in the slaughter house. Five steaks (2.54 cm thick) were cut from each muscle. In each muscle was determined pH, holding capacity (WHC) and Warner-Bratzler shear-force (WBSF). No statistical difference was found in pH between muscles. Values of L* (lightness) and b* (tenor of yellow) in L. thoracis, L. lumborum and Semimembranosus were higher than those in Triceps brachii and Psoas major (p<0.05). The cooking loss percentage was lower in Infraspinatus and Longissimus thoracis (p<0.05). The WBSF value in the Semimembranosus, Semitendinosus, Quadriceps femoris and Biceps femoris muscles was higher (p<0.05) and in Infraspinatus was the lowest (p<0.05). Tenderness (WBSF), colour, and water holding capacity varied between muscles.colour (L*, a*, b*), water
CARACTERÍSTICAS DE CANAL, CALIDAD DE CARNE Y COMPOSICIÓN QUÍMICA DE CARNE DE LLAMA: UNA REVISIÓN.
(Universidad Nacional Mayor de San Marcos, Vicerectorado de Investigacion, 2014) Lindon W. Mamani-Linares; F. Cayo; Carmen Gallo
Llama meat has a high protein level and low cholesterol and lipid levels. The aminoacids profile is similar to other ruminants. The fatty acid profile is characterized by moderatelevels of saturated fatty acids and high levels of monounsaturated fatty acids and lowlevels of polyunsaturated fatty acids. The carcass of animals from 36 to 44 months of age is the most suitable for commercial cuts, while meat from older animals, based on theirtechnological characteristics, is more suitable for the manufacture of meat products.Carcasses of young llamas are characterized by low weight, poor conformation and littlefat cover. Feed supplementation in young animals helps improve carcass quality andperformance of commercial cuts, as well as meat quality.
EFECTO DE ESTACIÓN DEL AÑO SOBRE LA COMPOSICIÓN PROXIMAL Y PERFIL DE ÁCIDOS GRASOS DE CARNE DE LLAMAS EN CRIANZA EXTENSIVA
(Universidad Nacional Mayor de San Marcos, Vicerectorado de Investigacion, 2014) Lindon W. Mamani-Linares; Faustina Cayo; Carmen Gallo
This study compared the proximate composition and fatty acids profile of llamas slaughtered in two seasons. Twenty 18-24 month old llamas reared in native pastures were used, of which 10 were slaughtered in the dry season and 10 in the rainy season under standard procedures. Carcasses were stored for 24 h in a cold room (4 to 6 ºC). Samples of the Longissimus lumborum muscle were collected and moisture, crude protein, lipids and ashes were analysed. Llama meat slaughtered in the rainy season had higher intramuscular fat content (p<0.10) and higher levels of monounsaturated and polyunsaturated fatty acids (p<0.05), but lower levels of saturated fatty acids (p<0.05) as compared to llama meat slaughtered in the dry season. The ratio polyunsaturated/saturated fatty acid ratio and linoleic conjugated content was higher in llama meat of the rainy season. However, meat of both seasons showed an n-6/n-3 ratio within recommended levels (4) and good levels of desirable fatty acids (DFA). In conclusion, the meat of young llamas of both seasons has favorable fat characteristics for consumption.
Prevalencia de Cysticercus bovis según sexo, categoría y nivel de infección en ganado faenado en el sur de Chile
(Selva Andina Research Society, 2013) Faustina Cayo; Gastón Valenzuela; Enrique Paredes; Veronica Ruíz; Willy Mamani-Linares; Carmen Gallo
El objetivo de esta investigación fue determinar la prevalencia de Cysticercus bovis en los bovinos faenados en el sur de Chile. Para determinar la prevalencia de cisticercosis se utilizaron los antecedentes de 198260 bovinos faenados en tres grandes plantas faenadoras de carnes (PFCs) en el sur de Chile, de enero a diciembre del 2010, que fueron inspeccionados post mortem de acuerdo a los procedimientos oficiales de Chile en los distintos puntos obligatorios: corazón, lengua, maseteros, esófago, diafragma y observación superficial de la canal. Un total de 1158 (0,58%) bovinos fueron diagnosticados positivos a C. bovis. De los casos positivos, el 98.45% estaba infectado en forma leve (hasta 4 cisticercos) y estas canales fueron destinadas a saneamiento; sólo un 1.55% de los casos positivos correspondieron a infección masiva (más de 4 cisticercos), destinadas a decomiso total de acuerdo a los procedimientos oficiales de Chile. La prevalencia de C. bovis según clase fue más frecuente en los bueyes, vacas y toros, es decir en bovinos de mayor edad. En hembras la infección fue más prevalente que en machos. Se observó la ocurrencia de la cisticercosis en todos los meses del año. En conclusión la prevalencia de la cisticercosis varía entre PFCs según sexo, clase y nivel de infección.
Technological quality of twelve muscles from young llamas (Lama Glama) reared under an extensive production system.
(2013) Lindon W. Mamani-Linares; Faustina Cayo; Carmen Gallo
This study compared the technological quality of twelve muscles of llama that were raised in a grazing system. The llamas (n=10) were slaughtered using Bolivian standard procedures. Carcasses were stored for 24 h in a cold room (4 ºC). Muscles were removed from the left side of each carcass in the slaughter house. Five steaks (2.54 cm thick) were cut from each muscle. In each muscle was determined pH, holding capacity (WHC) and Warner-Bratzler shear-force (WBSF). No statistical difference was found in pH between muscles. Values of L* (lightness) and b* (tenor of yellow) in L. thoracis, L. lumborum and Semimembranosus were higher than those in Triceps brachii and Psoas major (p&lt;0.05). The cooking loss percentage was lower in Infraspinatus and Longissimus thoracis (p&lt;0.05). The WBSF value in the Semimembranosus, Semitendinosus, Quadriceps femoris and Biceps femoris muscles was higher (p&lt;0.05) and in Infraspinatus was the lowest (p&lt;0.05). Tenderness (WBSF), colour, and water holding capacity varied between muscles.colour (L*, a*, b*), water