The longissimus thoracis et lumborum (LL), and adductor femoris (AF) muscles from 39 castrated, 23 (±1) month old huacaya alpacas were used to determine vitamin E content and the impact on lipid oxidation levels. At 24 h post death the LL and AF muscles were removed and sampled for meat quality analysis and subjected to simulated retail display. Vitamin E content of either muscle had no significant impact on colour stability or oxidation traits during retail display. This is thought to be due to the high levels of vitamin E (>5.4 mg/kg) in both muscles. Lipid oxidation levels were 0.2 mg MDA/kg higher in both muscles post retail display. However, overall differences in TBARS levels detected pre and post display were very low (3 mg MDA/kg. The mechanism behind why alpaca meat has such high vitamin E levels compared to other species requires further investigation.
Smith, M. A., Nelson, C. L., Biffin, T. E., Bush, R. D., Hall, E. J. S., & Hopkins, D. L. (2019). Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display. Meat Science, 151, 18-23. https://doi.org/10.1016/j.meatsci.2019.01.004