Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama pacos).

@article{Cristofanelli2004MeatAC,
  title={Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama pacos).},
  author={S Cristofanelli and Marco Antonini and Diogo Torres and Paolo Polidori and Carlo Renieri},
  journal={Meat science},
  year={2004},
  volume={66 3},
  pages={589-93}
}
An experiment based on 20 llama males and 40 alpaca males reared in Peru has been carried out with the aim to evaluate the live growth performances, carcass quality, the nutritional characteristics of meat from animals slaughtered at 25 months of age, and to determine the physical and chemical parameters of meat obtained from these animals. The live body weights registered during the 25 months of the experiment were significantly lower in alpaca compared with llama. In llama carcasses were… CONTINUE READING