Determinación de cortes y rendimiento en carne de canales de alpacas de la provincia de Chimborazo

Abstract

With the objective of determining the weight and yield of the major cuts of alpaca carcasses from different communities of the province of Chimborazo. Live weight and carcass yield were recorded. Subsequently, the parameters established in the objectives were evaluated. The average live weight of the alpacas was 59.88 ±6.55 kg, somewhat higher than that reported in the literature; the average weight of the hot carcass was 33.13 ±4.28 kg, after 24 hours it was 31.47 ±3.61. In terms of carcass yield, an average of 55.34 % was achieved, which is below that reported by other authors. The carcass cuts that were established were head, neck, churrasco, loin, rib, legs, arms, hands and feet, from which weights and yields were taken, the best cuts being those of the legs with 10.9 kg and 29.08 %, followed by the arms with 7.75 kg and 20.52 % respectively; the other cuts presented lower values and were not as representative. As for the meat-bone ratio, an average of 3.18 (3-1) was obtained, that is, for every 3 kilograms of meat, 1 corresponds to bone. Finally, a profit per alpaca of $67.37 and a cost-benefit of $1.33 were obtained, which generates economic benefits. Therefore, it is concluded that for the commercialization of alpaca meat, the cuts demonstrated in this study can be used and it is recommended to use them because of their profitability.