Abstract

POPOVA, Teodora et al. Fatty acid composition in llama meat from bolivian markets, observation from three different markets. Rev. Bol. Quim [online]. 2020, vol.37, n.2, pp.64-73. ISSN 0250-5460.

Abstract The present work is an attempt to characterise the llama meat available in the most popular Bolivian markets (Oruro department) in terms of its fatty acid profile, in order to provide information on its nutritional and healthy quality and to increase the interest of the Bolivian consumers in this meat. Llama meat was obtained from three different markets. M. Longissimus lumborum, as well as subcutaneous and intermuscular adipose tissue were subjected to analysis of the fatty acid profile and furthermore the meat was compared to meat of other species. Llama adipose tissue displayed significant saturation comparable to the observed in the fat depots of the ruminant animáis, however high proportions of the beneficial C18:1n-9 and C18:1n-7 were detected and were also observed in the muscle tissue. M. Longissmus lumborum presented considerable percentage of essential polyunsaturated fatty acids (PUFA) (C18:2n-6 and C18:3n-3), conjugated linoleic acid (CLA), as well as long chain polyunsaturated n-3 fatty acids (C20:5n-3 and C22:5n-3). The advantages of llama meat concerning its fatty acid profile were compared to beef, lamb and pork. Data indicated that llama meat should not be considerad inferior to the above mentioned meats. It presented favourable ratio of n-6/n-3 PUFA, as well as P/S, and low atherogenic potential.

Keywords : Llama (Lama glama); Meat; Fatty acid profile.

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