Meat contains a range of nutrients in a highly bioavailable form and when meat is excluded from the diet, without being replaced with suitable alternatives, nutrient deficiencies may occur. For this reason, it is very important to extend our knowledge of nutrients in alternative red meats, such as that provided from the South American camelids- llama and alpaca. This review summarises the current information on the nutritional and sensory parameters of llama and alpaca meat and factors affecting quality. South American camelids produce lean carcases, with an uneven fat distribution across the carcase. Llama and alpaca meat quality traits are mostly influenced by animal nutrition, animal age and processing methods. A feeding strategy based on pasture and hay supplement of barley and alfalfa, and processing younger animals (18 months) has improved the fatty acid composition respectively in llama and alpaca meat, whereas meat colour and tenderness are influenced by processing treatments including electrical stimulation, tenderstretching and enzymatic infusion.
Bibliographical noteFunding Information:
The authors would like to thankfully acknowledge the support of Erasmus + Programme , Key Action 1 Learning Mobility for Individuals (Project № 2019-1-BG01-KA107-061934 ), administered by the European Union, the Swedish International Development Cooperation Agency SIDA, prof. Pedro Crespo Alvizuri from the School of Chemistry, UMSA, the funding provided by AgriFutures Australia for both the conduct of research programs and student scholarships and that provided by NSW DPI, University of Sydney and Illawarra Prime Alpaca.
- Alpaca (Vicugna pacos)
- Llama (Lama glama)
- Sensory traits