Prediction Of Beef Fatty Acid Composition Using Near Infrared Spectroscopy: Effects Of Tissue And Sample Preparations

International audienceThe aims of the study were to determine the best site of bovine carcass for predicting fatty acid (FA) composition using a NIRS (near infrared spectroscopy) portable equipment and to study the effect of different methods of sample preparation. 78 animals were sampled from different types and rearing systems. Seven tissues (Longissimus thoracis, Infraspinatus, Diaphragma, Rectus abdominis, shoulder subcutaneous adipose tissue (SAT), intercostal SAT and intermuscular fat at the 5th rib) were measured after sampling and grinding in liquid nitrogen. The effect of samples preparation were measured on carcass (C0), muscle without grinding (B0), ground with a meat chopper (B1), ground with a knife mill (B2) on RA muscle. 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 and monounsaturated FA of muscles. The results show a better prediction of FA composition concomitant with an increased gradient of sample homogenization. For other FA and especially polyunsaturated fatty acids, the performances were not satisfactory for quantitative purposes whatever the grinding method

Perception des messages associés à trois menus-tests servis en restauration collective : santé, environnement et filière

The objective of this work was to test, in real conditions in a company restaurant, three sample menus associated with three sample messages: "healthy'', "low carbon foot-print'' and "traceable''. The last message includes information about the origin of the products and about an environment-friendly and health-friendly production method (Bleu-Blanc-Coeur label). Each sample menu comprises three items: a starter, a main course and a dessert. The results show that hedonic factor and eating habits were the most important determinants in the choice. It may also be noted that the traceable sample menu has the best scores on the hedonic, ecological and ethical dimensions. Despite a surcharge of 10%, the protein course of this menu was also the most chosen when it was offered with its "French origin'' equivalent

Performance de mesure de la composition en acides gras de la bavette de flanchet par spectroscopie proche infrarouge

The aim of the study was to test the prediction performance of the fatty acid (FA) composition of beef (Rectusabdominis, RA) with a NIRS (near infrared spectroscopy) equipment. In order to have a representative database ofFrench beef FA composition, 364 RA were sampled on carcasses from different rearing systems (dairy or beef ; youngbulls, cows, steers or heifers ; pasture, hay or corn silage with or without extruded linseed concentrates). FAcomposition was assessed using gas chromatography and spectra were measured at wavelengths between 400 and2500nm. The results show that NIRS accurately predicts several individual FA (16:0, 18:1d9cis) and FA groups (totalsaturated, monounsaturated FA) (RPD>2.0). For other FA and especially polyunsaturated fatty acids (PUFA) n-6 or n-3, the performances should still be improved for quantitative purposes

Performance de mesure de la composition en acides gras de la bavette de flanchet par spectroscopie proche infrarouge

The aim of the study was to test the prediction performance of the fatty acid (FA) composition of beef (Rectusabdominis, RA) with a NIRS (near infrared spectroscopy) equipment. In order to have a representative database ofFrench beef FA composition, 364 RA were sampled on carcasses from different rearing systems (dairy or beef ; youngbulls, cows, steers or heifers ; pasture, hay or corn silage with or without extruded linseed concentrates). FAcomposition was assessed using gas chromatography and spectra were measured at wavelengths between 400 and2500nm. The results show that NIRS accurately predicts several individual FA (16:0, 18:1d9cis) and FA groups (totalsaturated, monounsaturated FA) (RPD>2.0). For other FA and especially polyunsaturated fatty acids (PUFA) n-6 or n-3, the performances should still be improved for quantitative purposes

Prédiction du profil en acides gras polyinsaturés n-6 et n-3 a partir des acides gras majeurs dans la viande bovine

The aim of this study was to develop prediction equations for determining n-6 and n-3 polyunsaturated fatty acid(PUFA) content in beef to serve the industry as a complementary tool alongside near-infrared spectrometry (NIRS) forassessing the nutritional quality of beef carcasses as a starting point for a beef carcass classification scheme. This studyhad two objectives: 1) to predict the n-6 and n-3 PUFA composition of beef using saturated fatty acids (SFA),monounsaturated fatty acids (MUFA) and total PUFA contents together with livestock-related data from slaughterhouserecords and 2) to validate these equations by data predicted by NIRS. Very satisfactory prediction equations wereobtained (R²>0.9) and validated (R²>0.75) for total n-6 PUFA and 18:2 n-6. For total n-3 PUFA and 18:3 n-3,prediction equations yielded R² value of 0.77 but they were not validated with data predicted by NIRS

Prédiction du profil en acides gras de la bavette de flanchet par spectroscopie proche infrarouge

National audienceThe aim of the study was to test the prediction performance of the fatty acid (FA) composition of beef meat (Rectus abdominis, RA) with a NIRS (near infrared spectroscopy) laboratory equipment and to study the effect of different methods of sample preparation: without grinding (B0), ground with a meat chopper (B1), ground with a knife mill (B2) and finely ground in liquid nitrogen (B3). In order to have a representative database of French meat FA composition, 76 RA were sampled on carcasses from different rearing systems (dairy or beef, pasture or corn silage with or without extruded linseed concentrates. FA compositions were assessed using gas chromatography and the spectra were measured at wavelengths between 400 and 2500nm. The results show a better prediction of FA composition concomitant with an increased gradient of sample homogenization. NIRS accurately predicted several individual FA (16:0, 18:0, 18:1d9cis) and FA groups (total saturated and monounsaturated FA) (RPD>2.5). For other FA and especially polyunsaturated fatty acids (PUFA) n-6 or n-3, the performances were not satisfactory for quantitative purposes whatever the grinding method

Prédiction du profil en acides gras polyinsaturés n-6 et n-3 a partir des acides gras majeurs dans la viande bovine

The aim of this study was to develop prediction equations for determining n-6 and n-3 polyunsaturated fatty acid(PUFA) content in beef to serve the industry as a complementary tool alongside near-infrared spectrometry (NIRS) forassessing the nutritional quality of beef carcasses as a starting point for a beef carcass classification scheme. This studyhad two objectives: 1) to predict the n-6 and n-3 PUFA composition of beef using saturated fatty acids (SFA),monounsaturated fatty acids (MUFA) and total PUFA contents together with livestock-related data from slaughterhouserecords and 2) to validate these equations by data predicted by NIRS. Very satisfactory prediction equations wereobtained (R²>0.9) and validated (R²>0.75) for total n-6 PUFA and 18:2 n-6. For total n-3 PUFA and 18:3 n-3,prediction equations yielded R² value of 0.77 but they were not validated with data predicted by NIRS

Classification par spectroscopie proche infrarouge des gros bovins ou des carcasses suivant le profil en acides gras des viandes

The aim of the study was to predict by NIRS (near infrared spectroscopy) the compliance of cattle or carcass to aspecification based on beef fatty acids (FA) without predicting individual FA. The leathers of 380 cattle from variousgenetic types (milk or meat), categories (young bulls, heifers, steers or cows) and rearing systems were scanned byNIRS portable equipment. After slaughter, Rectus abdominis was scanned on each carcass and sampled. FAcompositions were assessed using gas chromatography and spectra were measured at wavelengths between 350 and2500 nm. The performances of prediction models are satisfactory with a sensitivity of 78%, a specificity of 80% and anaccuracy of 79% from carcass spectral measurements, and respectively of 85%, 74% and 80% from animal spectralmeasurement

Classification par spectroscopie proche infrarouge des gros bovins ou des carcasses suivant le profil en acides gras des viandes

The aim of the study was to predict by NIRS (near infrared spectroscopy) the compliance of cattle or carcass to aspecification based on beef fatty acids (FA) without predicting individual FA. The leathers of 380 cattle from variousgenetic types (milk or meat), categories (young bulls, heifers, steers or cows) and rearing systems were scanned byNIRS portable equipment. After slaughter, Rectus abdominis was scanned on each carcass and sampled. FAcompositions were assessed using gas chromatography and spectra were measured at wavelengths between 350 and2500 nm. The performances of prediction models are satisfactory with a sensitivity of 78%, a specificity of 80% and anaccuracy of 79% from carcass spectral measurements, and respectively of 85%, 74% and 80% from animal spectralmeasurement

Effet du mode de broyage sur la prédiction par Spectroscopie Proche Infrarouge des acides gras de la bavette de flanchet chez le bovin

National audienceIntroduction et but de l'étude. – Des données obtenues, chez l'animal, in vitro et au cours d'études cliniques, suggèrent que le métabolisme du fer peut interagir avec le métabolisme d'autres métaux. De plus, il a été rapporté que le patrimoine génétique pou-vait influer sur les paramètres du métabolisme du fer. Notre objectif était de caractériser, chez la souris, les interactions entre le métabo-lisme du fer et six autres métaux en analysant particulièrement l'incidence du fond génétique. Nos données : i) confirment, chez la souris, l'effet du fond génétique sur les paramètres du métabolisme du fer, ii) montrent qu'il peut également jouer un rôle dans le métabolisme d'autres métaux, iii) nous ont conduits à identifier des relations entre le fer et d'autres métaux, relations dont les mécanismes et l'impact sont désormais à explorer plus avant