Factors impacting Australian Alpaca meat and methods to improve quality

Summary

Due to the increasing national Alpaca flock, there’s a growing need from Alpaca producers for information on Alpaca meat production. This study will investigate the fundamental meat quality parameters of Alpaca meat under Australian conditions, including optimal slaughter age and sex and the effect of quality enhancment techniques such as electrical stimulation and tender stretch at processing. Also, the differences in meat quality, of animals grazing different feed systems (pasture Vs pasture + supplement). The findings from these experiments will provide alpaca producers with fundamental information to assist with commercialisation of Alpaca meat beyond industry reliance on fibre as a sole product.

Program

New and Emerging Animal Industries

Research Organisation

The University of Sydney

Objective Summary

1. To investigate the relationships between slaughter age (12, 14, 24 & 48 months) and sex of Alpacas under Australian conditions by comparing nutrient, carcase and sensory parameters associated with meat quality and furthermore investigate the benefits of value adding processing techniques such as electrical stimulation, on Alpaca carcases. 2. To compare alpaca carcases grazed under two different feeding systems (pasture only vs. pasture + supplementary feeding) to assess variation in overall carcase and meat quality parameters. In addition, tender stretching will be conducted as a carcass suspension technique on a subset of carcasses to establish the effect of this valueadding technique.

Project Code

PRJ-008527

Project Stage

Closed

Project Start Date

Sunday, September 30, 2012

Project Completion Date

Friday, July 31, 2015

Journal Articles From Project

Not Available

National Priority

Frontier technologies for building and transforming Australian industries

National Priority

Adoption of R&D

National Priority

NAP-Enhance industry success through targeted industry-specific RD&E

Contact

Related publications

26.10.15

Factors impacting Australian alpaca meat and methods to improve quality - Project Summary