Meat of South American camelids - Sensory quality and nutritional composition

Popova, Teodora; Tejeda, Leslie; Peñarrieta, J. Mauricio; Smith, Melanie A.; Bush, R. D.; Hopkins, David L.

doi:10.1016/j.meatsci.2020.108285

Cited by 34 publications

(19 citation statements)

References 101 publications

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“…The quality of its meat [67,68], the opportunity to exploit it as a source of milk [69] and, especially, its fiber make this species of fundamental importance for the economy of many countries [70,71].…”

Section: Alpaca Y-chromosome and Parmentioning

confidence: 99%

“…The alpaca, Vicugna pacos (VPA), is a species of Camelids originally from South America. The quality of its meat [ 67 , 68 ], the opportunity to exploit it as a source of milk [ 69 ] and, especially, its fiber make this species of fundamental importance for the economy of many countries [ 70 , 71 ].…”

Section: Alpaca Y-chromosome and Pseudoautosomal Regionmentioning

confidence: 99%

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State of the art on the physical mapping of the Y-chromosome in the Bovidae and comparison with other species — A review

et al. 2022

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The next generation sequencing (NGS) has significantly contributed to clarify the genome structure of many species of zootechnical interest. However, to date, some portions of the genome, especially those linked to a heterogametic nature such as the Y chromosome, are difficult to assemble and many gaps are still present. It is well known that the fluorescence in situ hybridization (FISH) is an excellent tool for identifying genes unequivocably mapped on chromosomes. Therefore, FISH can contribute to the localization of unplaced genome sequences, as well as to correct assembly errors generated by comparative bioinformatics. To this end, it is necessary to have starting points; therefore, in this study, we reviewed the physically mapped genes on the Y chromosome of cattle, buffalo, sheep, goats, pigs, horses and alpacas. A total of 208 loci were currently mapped by FISH. 89 were located in the malespecific region of the Y chromosome (MSY) and 119 were identified in the pseudoautosomal region (PAR). The loci reported in MSY and PAR were respectively: 18 and 25 in BTA, 5 and 7 in BBU, 5 and 24 in OAR, 5 and 19 in CHI, 10 and 16 in SSC, 46 and 18 in ECA. While in VPA only 10 loci are reported in the PAR region.The correct knowledge and assembly of all genome sequences, including those of genes mapped on the Y chromosome, will help to elucidate their biological processes, as well as to discover and exploit potentially epistasis effects useful for selection breeding programs.

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Section: Alpaca Y-chromosome and Parmentioning

confidence: 99%

Section: Alpaca Y-chromosome and Pseudoautosomal Regionmentioning

confidence: 99%

State of the art on the physical mapping of the Y-chromosome in the Bovidae and comparison with other species — A review

et al. 2022

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“…Camel meat is characterized by a considerable amount of conjugated linoleic acid (CLA) and monounsaturated fatty acids (MUFAs) (Popova et al 2021). Scientists found that CLA appeared to reduce tumor growth in several types of cancer and against atherosclerosis (Kim et al 2016).…”

Section: Bioactive Compounds In Camel Meatmentioning

confidence: 99%

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Djenane

Aïder

2022

F1000Res

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Camel meat is an ethnic food consumed across the arid regions. For these medicinal and nutritional benefits, it can be a great option for sustainable meat worldwide supply. Consumers can be benefit from the subtle taste of camel meat, flavored with aromatic and medicinal herbs from the arid regions. Research on the camel meat from both an economic and technological aspects is quite recent, which explains the limited information available on this area. Nevertheless, developing new preservation techniques as well the development of various products from camel meat through optimum processing constitute an axis of fu-ture scientific research in order to valorize this product. The camel meat as an alternative source to red meats is also discussed as well as the challenges of its acceptance by consumers. In light of the enthusiasm for this meat, to which many beneficial health effects are attributed, it seemed interesting to conduct this review.

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“…En la región altoandina, específicamente en el Altiplano del sureste de Perú y el oeste de Bolivia, así como en Chile y Argentina, se tiene una importante población de llamas (Criscitiello et al, 2020), cuya carne es semejante en color, apariencia y textura con la carne de bovino; pero es más baja en grasa, colesterol y con un perfil de ácidos grasos más saludable (Popova et al, 2021). La carne de llama (Lama glama) se puede utilizar para la elaboración de productos cárnicos de bajo contenido de humedad, que permitirían darle mayor valor agregado y conservarla sin que requiera cadena de frío (Ramos- Ramírez et al, 2020).…”

Section: Introductionunclassified

Optimization of a formulation of dry sweet butifarra made with LLama meat, pecans and kañiwa

Larico-Condori

Elías-Peñafiel

Ruiz

2021

Rev. Investig. Altoandin.

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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.

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Meat of South American camelids - Sensory quality and nutritional composition

Cited by 34 publications

References 101 publications

State of the art on the physical mapping of the Y-chromosome in the Bovidae and comparison with other species — A review

State of the art on the physical mapping of the Y-chromosome in the Bovidae and comparison with other species — A review

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Optimization of a formulation of dry sweet butifarra made with LLama meat, pecans and kañiwa

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