Resumo

MAMANI-LINARES, Lindon W.; CAYO, Faustina  e  GALLO, Carmen. Carcass characteristics, quality of meat and chemical composition of meat llama: a review. Rev. investig. vet. Perú [online]. 2014, vol.25, n.2, pp.123-150. ISSN 1609-9117.

Llama meat has a high protein level and low cholesterol and lipid levels. The amino acidsprofileissimilar toother ruminants.Thefattyacidprofileischaracterizedbymoderate levels of saturated fatty acids and high levels of monounsaturated fatty acids and low levelsof polyunsaturated fattyacids. Thecarcassofanimalsfrom 36 to44 months ofage is the most suitable for commercial cuts, while meat from older animals, based on their technological characteristics, is more suitable for the manufacture of meat products. Carcasses of young llamas are characterized by low weight, poor conformation and little fat cover. Feed supplementation in young animals helps improve carcass quality and performance of commercial cuts, as well as meat quality

Palavras-chave : carcasscharacteristics; qualityofmeat; chemicalcomposition; llamas.

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