Proximal, Microbiological and Color Evaluation and Comparison of the Meat of Llamas (Lama glama) and Alpacas (Vicugna pacos)

In this study, the meat of llama (Lama glama) and alpaca (Vicugna pacos) were examined. Data were analyzed through the analysis of variance (ANOVA) using the Centurion Statgraphics software. The bromatological characteristics of the meat were evaluated through proximal analysis. A high percentage of protein content was identified, with a higher value in the llama meat (24.025%). Regarding the ethereal extract, minimum values ​​were obtained in the alpaca meat (2.707%), indicating lean meat. The humidity was variable depending on the conditions of the conservation, and the organic matter present in the meat defined the ash content, which was not higher than 5%. In terms of the microbiological analyses, the value ​​of viable aereobic mesophiles in llama meat was 1330 cfu/g, and in alpaca meat it was 1490 cfu/g; and the values for E. coli were 0.500 cfu/g and 1,250 cfu/g, respectively. Keywords: software, Lama glama, Vicugna pacos, proximal analysis, microbiological requirements. RESUMEN La carne de Llama (Lama glama) y Alpaca (Vicugna pacos) cumple con los requisitos para ser considerada como carne; Mediante el análisis de varianza (ANOVA) utilizando el Software Statgraphics Centurion se evalúa los requisitos bromatológicos por medio del análisis proximal de las carnes en estudio, donde se identifica un alto porcentaje en el contenido de proteína, lo que conlleva a un elevado valor biológico en ambas especies, siendo más destacada, en la carne de llama con 24,025%; En cuanto a extracto etéreo se obtiene valores mínimos en especial en la carne de alpaca con 2,707%, favoreciendo a la obtención de carne magra; En lo referente a humedad va a ser variable dependiendo de las condiciones de conservación de la misma, mientras tanto la materia orgánica presente en la carne define el contenido de cenizas, el cual no podrá ser mayor al 5%. En relación a los análisis microbiológicos los valores de Mesófilos Aereobios Viables en la carne de llama fueron 1330 ufc/g, en la carne de alpaca 1490 ufc/g, para E. Coli de 0,500 ufc/g, y 1,250 ufc/g respectivamente encontrándose dentro de lo establecido en la Norma, y valores no permisibles por la presencia de Coliformes Totales. Palabras clave: software, Lama glama, Vicugna pacos, análisis proximal, requerimientos microbiológicos.

Preliminary evidence for a forestomach washing mechanism in llamas (Lama glama)

Dust and grit are ingested by herbivores in their natural habitats along with the plants that represent their selected diet. Among the functions of the rumen, a washing of ingesta from adhering dust and grit has recently been demonstrated. The putative consequence is a less strenuous wear on ruminant teeth by external abrasives during rumination. The same function should theoretically apply to camelids, but has not been investigated so far. We fed six llamas (Lama glama) a diet of grass hay and a lucerne-based pelleted food in which fine sand had been included at about 8% of ingredients, for ad libitum consumption for 6 weeks. Subsequently, animals were slaughtered and content of the different sections of the gastrointestinal tract was sampled for the analysis of dry matter (DM), total ash, and acid detergent insoluble ash (ADIA, a measure for silica). Additionally, two of the animals were subjected to whole-body computer tomography (CT) after death in the natural sternal resting position. No clinical problems or macroscopic changes in the faeces were observed during the experimental period. The results indicate an accumulation of ADIA in the C3 compartment of the stomach complex, in particular in the posterior portion that is the equivalent of the abomasum in ruminants. By contrast, contents of the C1, from which material is recruited for regurgitation and rumination, were depleted of ADIA, indicating that the contents had largely been washed free of sand. The washing effect is an unavoidable side effect of the flotation- and sedimentation-based sorting mechanisms in the ruminant and the camelid forestomachs. In theory, this should allow ruminants and camelids to live in similar habitats as nonruminant herbivores at lower degrees of hypsodonty.

OPTIMIZACION DE UNA FORMULACIÓN DE BUTIFARRA DULCE SECA CON CARNE DE LLAMA, PECANAS Y KAÑIWA

In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) and kañiwa (Chenopodium pallidicaule); as well as llama meat (Lama glama) that is low in fat and cholesterol. For this reason, the present investigation aimed to optimize a formulation of dried sweet sausage considering three main components: llama meat, kañiwa flour and pecans. The D-Optimal mixture design method of the Design-Expert®7 program was applied, obtaining fourteen formulations. For each formulation, color, water activity and texture profile were evaluated. Only the cohesiveness fit a meaningful mathematical model. Subsequently, the optimization of the variable response was carried out, using the desirability function of the "objective value" type, so that the product could resemble the target (sausage made with pork meat and fat). In the sensory analysis of the optimal formulation, four sensory attributes were evaluated: color, odor, taste and texture, in a Z test to demonstrate whether the sample mean of the degree of satisfaction for each attribute of the product was acceptable or not. All these attributes are believed to be above the population mean taken as a target. In conclusion, the optimal formula was composed of 80% llama meat and 20% pecans, observing that kañiwa flour did not improve the texture and color of the sausage.

From the Andes to the Apennines: Rise and Fall of a Free-Ranging Population of Feral Llamas

Since 2016, a feral population of llama Lama glama has been present in Central Italy after escaping from a zoological garden and starting to reproduce. We updated demographic status and distribution of this population and investigated societal perception towards the llama presence and management in the area through a standard questionnaire. Field data were collected through direct (transects traveled by car and on foot) and indirect (newspapers, social networks and online platforms) research. The feral population appears to be declining. In July 2020, the population was represented by three individuals (one male and two females), identified also through photoidentification, most likely located within a 40-hectare area. The majority of citizens are aware of the presence of feral llamas and show a positive attitude toward them and a negative one toward management actions. The case of feral llamas in Italy is an evident example of unsafe management of a species which should have kept in a zoo and which, once set free, was able to catalyze the attention of the general public. The decline of this population limits the need of drastic management actions that, given the appreciation expressed by people and press toward these animals, would have been at risk of conflict with the public opinion. Removal action should be rapidly taken, i.e., before any demographic rebound and before the population becomes a stable feature of the local landscape.

Composición de la leche de alpaca Huacaya (Vicugna pacos) y de llama (Lama glama)

El estudio tuvo como objetivo determinar las características fisicoquímicas de la leche en alpacas y llamas, considerando dos zonas agroecológicas para el caso de la alpaca. Se utilizaron 40 alpacas Huacaya y 20 llamas hembras que se encontraban entre los 40 y 45 días de lactación. El sistema de crianza de los animales fue extensivo. Se determinó la composición de sólidos totales (%), energía bruta (MJ/100 g), ceniza (%), grasa (%), sólidos no grasos (%), densidad (g/cm3), proteína (%), lactosa (%), sales (%), pH, punto de congelación (ºC) y recuento de células somáticas (células/ml x 1000). Se concluye la composición fisicoquímica de la leche es similar entre llamas y alpacas y que la zona agroecológica influye la composición de la leche en alpacas Huacaya.