Skip to Main content Skip to Navigation
Poster communications

Prédiction de la composition en acides gras des carcasses bovines par spectroscopie proche infrarouge : choix du site de mesure

Abstract : The aim of the study was to determine the best site of bovine carcass for predicting fatty acid (FA) composition using a NIRS (near infrared spectroscopy) portable equipment. Seven tissues (Longissimus thoracis, Infraspinatus, Diaphragma, Rectus abdominis, shoulder subcutaneous adipose tissue (SAT), intercostal SAT and intermuscular fat at the 5th rib) were measured intact on carcasses and after sampling and grinding in liquid nitrogen. In order to have a representative database of French meat FA composition, 78 animals were sampled from different types and rearing systems. FA composition was assessed using gas chromatograph and the spectra were measured at wavelengths between 350 and 2500 nm. For adipose tissue, FA were not correctly predicted from NIRS. However, predictions were more satisfactory for the major FA (C16:0, C18:0, C18:1d9c), total saturated FA and total monounsaturated FA of muscles. They were even higher for ground than intact muscles. The Diaphragma, the fattest muscle (10.2 vs. 5.9% lipids) presented the lowest FA prediction of the four muscles. The three others were very close.
Document type :
Poster communications
Complete list of metadata

https://hal.inrae.fr/hal-02739970
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Tuesday, June 2, 2020 - 10:31:07 PM
Last modification on : Thursday, August 5, 2021 - 3:48:40 AM

Identifiers

  • HAL Id : hal-02739970, version 1
  • PRODINRA : 279474

Collections

Citation

Jérôme Normand, A. Cartes, M. Ferrand, D. Manceau, Guillaume Mairesse, et al.. Prédiction de la composition en acides gras des carcasses bovines par spectroscopie proche infrarouge : choix du site de mesure. 15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, 15èmes Journées Sciences du Muscle et Technologies des Viandes. ⟨hal-02739970⟩

Share

Metrics

Record views

8