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 https://orcid.org/0000-0003-0983-7918
  • Norma B. Farfán Facultad de Ciencias Agrarias –Universidad Nacional de Jujuy https://orcid.org/0000-0001-8587-9162
  • 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 https://orcid.org/0000-0002-4631-2945
  • 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 https://orcid.org/0000-0002-9413-0599
Keywords: meat quality, supplementation, Lama glama, Jujuy puna

Abstract

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.

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Published
2023-10-10
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. https://doi.org/10.53588/alpa.310304.
Section
Original paper