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Est-il possible d'améliorer la qualité nutritionnelle des viandes bovines sans altérer leur qualité sensorielle ni les performances animales ?

Abstract : The upstream of the livestock industry seeks to produce more efficient animals while producing meat with a controlled quality. Indeed, nowadays the livestock sector is faced with an increasing demand by consumers for high-quality products. The present work was undertaken using data from the EU ProSafeBeef project. It is aimed at assessing to what extent modifying animal feed can improve nutritional quality of meat, while ensuring the better trade-off as possible in terms of sensory quality and feed efficiency. This study used 49 young bulls: Blonde d’Aquitaine (BA, n=24) and Limousin (Lim, n=25). Animals were assigned during the finishing period (100 days before slaughter) to one of the four feeding regimes: control group (Control; n=11), linseed (Lin; n=14), linseed and vitamin E (LE; n=12), linseed and vitamin E and antioxidant (LEAO; n=12). Animal performances were characterized by 10 variables. Longissimus thoracis (LT) samples were excised from the 6th rib and sampled for later analysis concerning both 1) muscle physicochemical properties and sensory quality and 2) nutritional value of meat. On average, [LE] and [LEAO] treatments promoted better nutritional value in comparison to [T] (higher proportions of PUFA, PUFA/SFA and n-3 PUFA ; lower proportion of MUFA and SFA ; lower lipid content, lower n-6/n-3 ratio) and their better oxidation resistance. These two treatments also lead to higher animal performances (higher average daily gain [ADG], ADG / dry matter intake, ADG / energy intake, muscle proportions). Nevertheless, these conclusions may vary according to the breed and especially to muscle lipid content. It is, therefore, perfectly possible to increase nutritional value of meat by modifying feeding formulation, while ensuring animal performances and feed efficiency, and without significantly decreasing meat sensory quality.
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  • HAL Id : hal-02742885, version 1
  • PRODINRA : 344242

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Marie-Pierre Ellies, Gonzalo Cantalapiedra-Hijar, Denys Durand, Dominique Gruffat, Anne Listrat, et al.. Est-il possible d'améliorer la qualité nutritionnelle des viandes bovines sans altérer leur qualité sensorielle ni les performances animales ?. 22. Rencontres autour des Recherches sur les Ruminants, Dec 2015, Paris, France. ⟨hal-02742885⟩

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