Evaluación nutricional de la harina de diferentes mezclas de pulmón e hígado de alpaca

Abstract

This research aimed to evaluate the nutritional quality of flour made with different mixtures of alpaca lung and liver. A Completely Randomized Design (CRD) was used, consisting of 4 treatments and four replicates each. Different lung and liver meal mixtures were used in percentages of (10-90%, 20-80%, 30-70%, and 40-60%), respectively. The samples were subjected to different analyses: (1) physicochemical (moisture, ash, protein, fat, and pH), microbiological (Salmonella, E. coli), and (2) sensory analysis by the Kruskal-Wallis method with a 5-point scale. The microbiological analysis had favorable results, indicating the absence of Salmonella and E. coli. Therefore, it is considered a harmless product. As for the physical-chemical evaluation, it is reported that the best treatment was elaborated with 10% lung flour with 90% alpaca liver flour since it presents 73.61% protein, 6.03% humidity, 4.63% ashes, 9.54% fat, and 5.33 pH, in addition, it contains 696.08 mg of iron for each kg of flour. Regarding the sensory analysis (color, texture, and appearance) of all treatments, the ratings were categorized as "neither like nor dislike," with a score of 3/5. The economic analysis indicates that the best treatment is the one elaborated with 40-60% of lung and liver flour correspondingly. It is recommended to elaborate flour with 10% lung meal and 90% liver meal due to its high protein content and the considerable contribution in iron, being an alternative of consumption for its nutritional value.