Meat yields, proximate compositions, fatty acids compositions and technological parameters
are reviewed for species which might be further developed as indigenous sources of meat in …

The current knowledge of the yield and nutritional (proximate and fatty acid) composition of
meat derived from African ungulates, camelidae, rodents, ratites and reptiles is reviewed …

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 …

The aim of this study was to increase the knowledge on alpaca meat quality characteristics.
Twenty Huacaya breed alpacas, reared under a traditional unspecialized production system …

La carne de llama presenta un alto nivel proteico, perfil de aminoácidos similar a otros
rumiantes, bajo nivel de colesterol y lípidos. El perfil de ácidos grasos se caracteriza por …

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 …

Twenty male llama of the Kh'ara genotype, reared extensively in the north of Chile, were
slaughtered at ages between 2 and 4 permanent teeth (2 to 3.5 years) and analyses were …

Llama meat fermented sausages are traditional products consumed in the Andean region of
South America. The diversity and dynamics of yeasts present in these meat products were …

Carcass traits and saleable meat yield (SMY) of female and castrated male alpacas in
Australia at 18, 24 and 36 months of age were investigated. Fifty huacaya alpacas, evenly …

The ability of goats, llamas and alpacas to adapt to management and breeding, even in
extreme climatic conditions, made these animals a valuable resource in ancient and …