Intrinsic quality of llama meat (Lama glama) from the Puna of Jujuy raised on pasture with two levels of grain supplementation.

  • Fernando Eduardo Labarta Universidad Nacional de Jujuy
  • Norma B. Farfán Facultad de Ciencias Agrarias –Universidad Nacional de Jujuy
  • Nicolas Chavarria Instituto Nacional de Tecnología Agropecuaria, EEA Abra Pampa
  • Marcelo Echenique Instituto Nacional de Tecnología Agropecuaria, EEA Abra Pampa
  • Ana Laura Quintana Facultad de Ciencias Agrarias –Universidad Nacional de Jujuy
  • Gustavo E. Verrastro Facultad de Ciencias Agrarias –Universidad Nacional de Jujuy
  • Mónica Daniela Godoy Facultad de Ciencias Agrarias –Universidad Nacional de Jujuy
  • María Zimerman 3Instituto de Investigación Animal del Chaco Semiárido, INTA
  • Gabriela Grigioni Instituto Tecnología de Alimentos – Instituto de Ciencia y Tecnología de Sistemas Alimentario Sustentables
Keywords: meat quality, supplementation, Lama glama, Jujuy puna


In the Argentine Puna Jujeña, agricultural producers have high-altitude livestock as their main activity. Traditionally, llamas are fed on natural pastures, being grain supplementation an alternative when there is low availability and quality of grass. The aim of this work was to evaluate the effect of two levels of grain supplementation on meat quality of llama (Lama glama) raised in natural pastures. Two fattening trials were carried out with eighteen intact male llamas in each one. In the first, a 1.5 % grain supplementation was used (S1.5 %) and in the second, a 2 % (S2 %), of the average live weight of the group on a dry basis. The group of animals that did not receive grain supplementation was considered as control treatment (T) and was assigned only direct grazing of the lots, which were made up of natural grasslands. The supplementation consisted of ground corn grain (80 %) and soybean expeller (20 %). It was offered in a daily group delivery, in the morning. An experimental design in randomized complete blocks was used. The first trial lasted 34 days, the second, 60 days, both with a previous 10-day adaptation period to the new diet. In both trials, no differences were observed in the meat sensory traits according to the feeding strategies. Grain supplementation modified meat texture, resulting in meat with increased toughness. Meat can be characterized as lean and with low atherogenic and thrombogenic potential. Based on the results, the proposed feeding strategy could improve the meat supply, preserving the cultural and territorial identity in the Puna Jujeña region.


Download data is not yet available.


Alcoba, L. N., Chavez, M. F. and Vittar, M. C. (2021) Las carniceras intermediarias : sujetos clave en la trama socioproductiva y comercial de la carne de llama, cordero y cabra de la Puna y Quebrada Jujeña. Ciudad Autónoma de Buenos Aires, Argentina. Available at: (Accessed: 29 March 2022).

AMSA (2015) Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat, American Meat Science Association Educational Foundation. Available at:

Arzeno, M. and Troncoso, C. A. (2012) Alimentos tradicionales andinos, turismo y lugar: definiendo la nueva geografía de la Quebrada de Humahuaca (Argentina), Revista de geografía Norte Grande. Pontificia Universidad Católica de Chile, 52(52), pp. 71–90. doi: 10.4067/S0718-34022012000200005.

Bligh, E.G. and Dyer, W. J. (1959) Canadian Journal of Biochemistry and Physiology, Canadian Journal of Biochemistry and Physiology, 37(8).

Cadavez, V. A. P. et al. (2020) Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds, Small Ruminant Research, 193 (July). doi: 10.1016/j.smallrumres.2020.106244.

Calder, P. C. (2015) Functional Roles of Fatty Acids and Their Effects on Human Health, Journal of Parenteral and Enteral Nutrition. John Wiley & Sons, Ltd, 39, pp. 18S-32S. doi: 10.1177/0148607115595980.

Coates, W. and Ayerza, R. (2004) ‘Fatty acid composition of llama muscle and internal fat in two Argentinian herds’, Small Ruminant Research, 52, pp. 231–238. doi: 10.1016/j.smallrumres.2003.07.002.

Condori, G. et al. (2018) Sistema de clasificación de carcasas de llama, Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales, 5(ESPECIAL), pp. 107–115. Available at:

Cristofanelli, S. et al. (2004) Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama pacos), Meat Science. Elsevier, 66(3), pp. 589–593. doi: 10.1016/S0309-1740(03)00174-8.

Entrocassi, G. S. et al. (2014) Bioclimatic typology of Jujuy Province (Argentina), Lazaroa. Universidad Complutense de Madrid (UCM), 35(0). doi: 10.5209/REV_LAZA.2014.V35.42366.

Feliu, M. S., Fernández, I. and Slobodianik, N. (2021) Importancia de los ácidos grasos omega 3 en la salud, Actualización en Nutrición, 22(1), pp. 25–32. doi: 10.48061/san.2021.22.1.25.

Ference, B. A. et al. (2018) Impact of Lipids on Cardiovascular Health: JACC Health Promotion Series, Journal of the American College of Cardiology. American College of Cardiology FoundationWashington, D.C., 72(10), pp. 1141–1156. doi: 10.1016/J.JACC.2018.06.046.

Garcia, P. T. et al. (2008) Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina, Meat Science, 79(3), pp. 541–548. doi: 10.1016/j.meatsci.2007.12.009.

Gerasimenko, N. y Logvinov, S. (2016) Seasonal Composition of Lipids, Fatty Acids Pigments in the Brown Alga Sargassum pallidum: The Potential for Health.G.B. Elakov Pacific Institute of Bioorganic Chemistry, Far Eastern Branch, Russian Academy of Sciences, Vladivostok, Open Journal of Marine Science >.

Hocquette, J. F. et al. (2010) Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers, Animal : an international journal of animal bioscience. Animal, 4(2), pp. 303–319. doi: 10.1017/S1751731109991091.

InfoStat (2008) InfoStat Software Estadístico, versión 2008. Manual del Usuario, FCA Universidad Nacional de Córdoba, (November 2015), p. 334. Available at:

Joris, P. J. and Mensink, R. P. (2016) Role of cis-Monounsaturated Fatty Acids in the Prevention of Coronary Heart Disease, Current Atherosclerosis Reports. Current Atherosclerosis Reports, 18(7). doi: 10.1007/s11883-016-0597-y.

Labarta, F. E. et al. (2022) Archivos Latinoamericanos de Producción Animal, Latin American Archives of Animal Production. Asociación Latinoamericanos de Producción Animal, 30(2), pp. 109–120. doi: 10.53588/ALPA.300205.

Lamas, H. (2007) Desarrollo del Encadenamiento Productivo de la LLama en la Provincia de Jujuy, Republica Argentina.

Mamani-Linares, L. W., Cayo, F. and Gallo, C. (2014) Efecto de la estación del año sobre la composición proximal y perfil de ácidos grasos de carne de llamas en crianza extensiva, Revista de Investigaciones Veterinarias del Perú. Universidad Nacional Mayor de San Marcos, Vicerectorado de Investigacion, 24(4). doi: 10.15381/RIVEP.V24I4.2727.

Mamani-Linares, L. W. and Gallo, C. (2013) Effects of supplementary feeding on carcass and meat quality traits of young llamas (Lama glama), Small Ruminant Research. Elsevier, 114(2–3), pp. 233–239. doi: 10.1016/J.SMALLRUMRES.2013.06.011.

Mamani-Linares, L. W. and Gallo, C. B. (2014) Meat quality, proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season, Meat Science. Elsevier B.V., 96(1), pp. 394–399. doi: 10.1016/j.meatsci.2013.07.028.

Mancheno, C. F., Tello, I. S. and Herrera, T. S. (2021) Proximal, Microbiological and Color Evaluation and Comparison of the Meat of Llamas (Lama glama) and Alpacas (Vicugna pacos), ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M., 1(5), pp. 1413–1424. doi: 10.18502/espoch.v1i5.9585.

McNeill, S. and Van Elswyk, M. E. (2012) Red meat in global nutrition, Meat Science. Elsevier Ltd, 92(3), pp. 166–173. doi: 10.1016/j.meatsci.2012.03.014.

Ministerio de Salud de la Republica Argentina (2020) Guías alimentarias para la población Argentina. Available at: (Accessed: 1 March 2022).

Nettleton, J. A. et al. (2017) Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update, Annals of Nutrition and Metabolism, 70(1), pp. 26–33. doi: 10.1159/000455681.

Pereira, P. M. de C. C. and Vicente, A. F. dos R. B. (2013) Meat nutritional composition and nutritive role in the human diet, Meat Science. Elsevier Ltd, 93(3), pp. 586–592. doi: 10.1016/j.meatsci.2012.09.018.

Polidori, P. et al. (2007) Meat fatty acid composition of llama (Lama glama) reared in the Andean highlands, Meat Science, 75(2), pp. 356–358. doi: 10.1016/j.meatsci.2006.07.010.

Popova, T. et al. (2020) Composición De Ácidos Grasos En Carne De Llama De Mercados Bolivianos, Observación De Tres Mercados Diferentes, Revista Boliviana de Química, 37(2), pp. 64–73. doi: 10.34098/2078-3949.37.2.1.

Ruiz De Huidobro, F. et al. (2005) ‘A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat’, Meat Science. Elsevier, 69(3), pp. 527–536. doi: 10.1016/J.MEATSCI.2004.09.008.

Sales-Campos, H. et al. (2013) An Overview of the Modulatory Effects of Oleic Acid in Health and Disease, Mini Reviews in Medicinal Chemistry. Bentham Science Publishers Ltd., 13(2), pp. 201–210. doi: 10.2174/138955713804805193.

Salvá, B. K. et al. (2009) Nutrient composition and technological quality of meat from alpacas reared in Peru, Meat Science. Elsevier Ltd, 82(4), pp. 450–455. doi: 10.1016/j.meatsci.2009.02.015.

Siriwardhana, N., Kalupahana, N. S. and Moustaid-Moussa, N. (2012) Health Benefits of n-3 Polyunsaturated Fatty Acids. Eicosapentaenoic Acid and Docosahexaenoic Acid. 1st edn, Advances in Food and Nutrition Research. 1st edn. Elsevier Inc. doi: 10.1016/B978-0-12-416003-3.00013-5.

Smith, M. A. et al. (2017) The effect of grain supplementation on alpaca (Vicugna pacos) production and meat quality, Small Ruminant Research. Elsevier B.V., 147, pp. 25–31. doi: 10.1016/J.SMALLRUMRES.2016.11.024.

Thompson, J. (2002) Managing meat tenderness, Meat Science. Elsevier, 62(3), pp. 295–308. doi: 10.1016/S0309-1740(02)00126-2.

Ulbricht, T.L. and Southgate, D.A. (1991) Coronary heart disease: seven dietary factors. Lancet, 338, 985- 992. doi:10.1016/0140-6736(91)91846-M.

Valsta, L. M., Tapanainen, H. and Männistö, S. (2005) Meat fats in nutrition, Meat Science. Elsevier, 70(3), pp. 525–530. doi: 10.1016/J.MEATSCI.2004.12.016.

How to Cite
Labarta, Fernando Eduardo, Norma B. Farfán, Nicolas Chavarria, Marcelo Echenique, Ana Laura Quintana, Gustavo E. Verrastro, Mónica Daniela Godoy, María Zimerman, and Gabriela Grigioni. 2023. “Intrinsic Quality of Llama Meat (Lama Glama) from the Puna of Jujuy Raised on Pasture With Two Levels of Grain Supplementation.”. Archivos Latinoamericanos De Producción Animal 31 (3), 251-65.
Original paper