Mineral and vitamin content in guanaco meat from argentine patagonia

Abstract

Introduction. It has been established that animal products contribute to global food security by providing essential macro and micronutrients. The objective of this study was to quantify the mineral and vitamin content in commercial cuts (loin and eye of round) of guanaco meat (Lama guanicoe guanicoe) from the department of Escalante (Chubut, Argentina).

Materials and method. Samples were obtained from 10 adult male specimens of Lama guanicoe guanicoe. The determination of phosphorus (P) was performed by the Gomori colorimetric method and the content of calcium (Ca), sodium (Na), potassium (K), magnesium (Mg), iron (Fe) and zinc (Zn) was determined by atomic absorption spectrometer (Perkin-Elmer AAnalyst 400). The quantitative determination of vitamins A, E, B2 and B6 was carried out by high-performance liquid chromatography.

Results. The concentration of minerals in loin and eye of round, expressed in mg/100g of wet weight, was as follows: P 281±52.8 and 290±62.2; Ca 1.98±0.33 and 1.93±0.22; Na 57.4±0.38 and 56.1±0.71; K 159±1.31 and 158±1.37; Mg 5.04±0.23 and 4.82±0.38; Fe 2.61±0.04 and 2.13±0.04; and Zn 1.65±0.01 and 1.63±0.03, respectively. The vitamin content in loin and eye of round was as follows: vitamin A 21.4±4.0 and 15.2±3.00, expressed in μg/100 g on a wet weight; vitamin E 0.260±0.051 and 0.333±0.069; vitamin B2 0.036±0.001 and 0.032±0.002; and vitamin B6 0.203±0.003 and 0.174±0.003, expressed in μg/100 g on a wet weight, respectively. No statistically significant differences were observed in the composition of both cuts (p>0.05).

Conclusions. This study on the quality of guanaco meat could have a high impact as it could offer an alternative source of nutrients for human consumption. Guanaco meat has a significantly higher P content, a higher Fe level and a lower Na contribution compared to lamb and beef meats. In addition, it has significantly higher levels of vitamin A compared to other commonly consumed red meats.