Browsing by Autor "Lindon W. Mamani-Linares"

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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.
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