Author/Authors :
Polidori، نويسنده , , P. and Renieri، نويسنده , , C. and Antonini، نويسنده , , M. and Passamonti، نويسنده , , P. and Pucciarelli، نويسنده , , F.، نويسنده ,
Abstract :
This study reports the results of the chemical analysis of the Longissimus thoracis and lumborum taken from 20 llama males, reared in the Andean highlands. The animals were slaughtered at 25 months and had a mean final body weight of 63 kg. Llama meat shows a low fat (3.51%) and cholesterol content (56.29 mg/100 g). The fatty acid composition in llama meat contains 50.34% saturated fatty acids, 42.48% monounsaturated fatty acids and 7.18% polyunsaturated fatty acids. Llama meat appears to be a healthy alternative red meat choice.
