What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

peer-reviewedThe aim of this integrative study was to investigate the relationships between biochemical traits (total, insoluble and soluble collagens (TCol, ICol, SCol), cross-links (CLs), proteoglycans (TPGs), proportion of fiber types, total lipids (TLips), main fatty acids (FAs) families, the n-6/n-3 polyunsaturated FA (n-6/n-3PUFA) ratio and the sensory attributes scores (tenderness, juiciness, flavor) of two muscles from beef: Rectus abdominis (RA) and Longissimus thoracis (LT). For robust analysis, a database was prepared using samples from three studies from animals raised under different production systems. The analyses were performed either on each study separately or on pooled data per muscle after removing as many experimental effects as possible in each study. The CLs (across the muscles and studies) and, to a lower extent, type IIA muscle fibers (mainly for RA muscles), saturated FAs (SFAs), monounsaturated FAs (MUFAs) (for the LT muscles) were the components the most frequently associated with tenderness. The CLs, type IIA muscle fibers (mainly for the RA muscles), TLips, SFAs, MUFAs, conjugated linoleic acids (CLAs) and n-6/n-3 PUFA ratio (mainly for the LT muscles) were the components the most associated with juiciness. The TLips and CLAs (across the muscles and studies), SFAs, MUFAs (mainly for the LT muscles), CLs (mainly for the RA muscles) and TPGs (mainly for the LT muscles) were the components the most associated with flavor liking. The CLs, CLAs, TLips, SFAs, MUFAs, n-6/n-3 PUFA ratio, type IIA and I muscle fibers were the components the most frequently associated with the 3 sensory scores taken together. The SCol, TPGs and type IIX+B muscle fibers were little associated with the sensory scores taken together. The TCol, ICol and PUFAs were components the least associated with sensory scores. The data of this integrative study highlighted for the first time that the CLs were negatively involved in the determination of the three sensory traits mainly in the RA muscle. The muscle fibers in this integrative study had a weak impact on the variations in beef sensory traits. The type IIA and IIX+B muscle fibers were respectively negatively and positively associated with tenderness, negatively associated with juiciness and flavor. The type I muscle fibers were overall positively associated with juiciness and flavor and negatively or positively with tenderness and these associations were muscle and study-dependent. Overall, the TLips and FAs were positively associated with the sensory scores and the n-6/n-3 PUFA ratio was negatively associated with them.European Commissio

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

Déterminisme ante mortem et variabilité de la qualité nutritionnelle, technologique et organoleptique (couleur et morphologie) de la perche commune perca fluviatilis (L.) :

The purpose of these experimental studies was to assess the variability of quality in farmed and wild Eurasian perch (Perca fluviatilis) and its determinism. Quality is divided into three components: organoleptical (morphology and color), technological (filleting yield, morpho-anatomical index) and nutritional (total lipids content and fatty acids composition in fillet). The quality of perch shows variability according to the geographic origin, season and rearing systems. Farmed perch differ from wild counterparts by technological and nutritional components: perivisceral fat content and n-6 poly-unsaturated fatty acids (PUFA) increase with the intensification level of farmed system, whereas n-3 PUFA decrease. Thus, there is not only one perch quality but rather many perch qualities. Consequently, hypothesis have been formulated about factors responsible for the variability of quality and then tested. Two populations of wild perch from different geographic origin were reared in laboratory from eggs stage, in the same environmental and trophic conditions. The results show that only nutritional component displays differences between the two populations. Thus, phenotypical expression of the quality is under control of both origin (genotype) and environmental factors. Among these factors, 4 factors with 2 modalities were tested in 8 experimental units using a fractional factorial design: dietary lipids origin, feeding rate, density and domestication. Domestication and dietary lipids origin (simple factor or interaction) were found as the main factors of the determinism of perch qualityL'objet de ce travail est d'étudier la variabilité de la qualité de la perche commune d'élevage et sauvage (Perca fluviatilis) ainsi que le déterminisme de cette qualité. Cette dernière est définie par trois composantes: organoleptique (morphologie et couleur), technologique (rendement de filetage, indices morpho-anatomiques) et nutritionnelle (teneur en lipides, profil en acides gras du filet). La qualité de la perche présente une variabilité selon l'origine géographique, la saison de capture et le mode d'élevage. Pour les poissons sauvages, cette variabilité affecte principalement la composante organoleptique et la composante nutritionnelle. Les perches d'élevage se différencient des poissons sauvages par les composantes technologiques et nutritionnelles: les teneurs en graisse périviscérale augmentent avec le niveau d'intensification de l'élevage, de même que les teneurs en acides gras mono-insaturés et poly-insaturés n-6 (n-6 PUFA) au détriment des n-3 PUFA. Il n'existe donc pas une qualité de la perche mais plutôt des qualités. Dès lors, des hypothèses ont été formulées quant aux facteurs responsables de cette variabilité, puis testées. Deux populations de perches sauvages d'origine géographique différente ont été élevées, dès le stade u?f, au laboratoire, dans des conditions environnementales et trophiques identiques. Les résultats ont montré que seule la composante nutritionnelle présente des différences entre ces deux populations. Ainsi, l'expression phénotypique de la qualité est sous la dépendance du facteur origine (génotype) et de facteurs environnementaux. Parmi ceux-ci, 4 facteurs à 2 modalités ont été testés dans 8 unités expérimentales par plan d'expériences fractionnaires: origine des lipides alimentaires, taux de rationnement, densité et domestication. La domestication et l'origine des lipides alimentaires sont les facteurs essentiels du déterminisme de la qualité chez la perche. Ils agissent soit en facteur simple soit en interactio

Déterminisme ante mortem et variabilité de la qualité nutritionnelle, technologique et organoleptique (couleur et morphologie) de la perche commune perca fluviatilis (L.)

L'objet de ce travail est d'étudier la variabilité de la qualité de la perche commune d'élevage et sauvage (Perca fluviatilis) ainsi que le déterminisme de cette qualité. Cette dernière est définie par trois composantes: organoleptique (morphologie et couleur), technologique (rendement de filetage, indices morpho-anatomiques) et nutritionnelle (teneur en lipides, profil en acides gras du filet). La qualité de la perche présente une variabilité selon l'origine géographique, la saison de capture et le mode d'élevage. Pour les poissons sauvages, cette variabilité affecte principalement la composante organoleptique et la composante nutritionnelle. Les perches d'élevage se différencient des poissons sauvages par les composantes technologiques et nutritionnelles: les teneurs en graisse périviscérale augmentent avec le niveau d'intensification de l'élevage, de même que les teneurs en acides gras mono-insaturés et poly-insaturés n-6 (n-6 PUFA) au détriment des n-3 PUFA. Il n'existe donc pas une qualité de la perche mais plutôt des qualités. Dès lors, des hypothèses ont été formulées quant aux facteurs responsables de cette variabilité, puis testées. Deux populations de perches sauvages d'origine géographique différente ont été élevées, dès le stade œuf, au laboratoire, dans des conditions environnementales et trophiques identiques. Les résultats ont montré que seule la composante nutritionnelle présente des différences entre ces deux populations. Ainsi, l'expression phénotypique de la qualité est sous la dépendance du facteur origine (génotype) et de facteurs environnementaux. Parmi ceux-ci, 4 facteurs à 2 modalités ont été testés dans 8 unités expérimentales par plan d'expériences fractionnaires: origine des lipides alimentaires, taux de rationnement, densité et domestication. La domestication et l'origine des lipides alimentaires sont les facteurs essentiels du déterminisme de la qualité chez la perche. Ils agissent soit en facteur simple soit en interactionThe purpose of these experimental studies was to assess the variability of quality in farmed and wild Eurasian perch (Perca fluviatilis) and its determinism. Quality is divided into three components: organoleptical (morphology and color), technological (filleting yield, morpho-anatomical index) and nutritional (total lipids content and fatty acids composition in fillet). The quality of perch shows variability according to the geographic origin, season and rearing systems. Farmed perch differ from wild counterparts by technological and nutritional components: perivisceral fat content and n-6 poly-unsaturated fatty acids (PUFA) increase with the intensification level of farmed system, whereas n-3 PUFA decrease. Thus, there is not only one perch quality but rather many perch qualities. Consequently, hypothesis have been formulated about factors responsible for the variability of quality and then tested. Two populations of wild perch from different geographic origin were reared in laboratory from eggs stage, in the same environmental and trophic conditions. The results show that only nutritional component displays differences between the two populations. Thus, phenotypical expression of the quality is under control of both origin (genotype) and environmental factors. Among these factors, 4 factors with 2 modalities were tested in 8 experimental units using a fractional factorial design: dietary lipids origin, feeding rate, density and domestication. Domestication and dietary lipids origin (simple factor or interaction) were found as the main factors of the determinism of perch qualityNANCY/VANDOEUVRE-INPL (545472102) / SudocSudocFranceF

Digestibilité de différentes matières premières à base de graines de lin extrudées chez la truite arc-en-ciel

Résumé posterNational audienc

Substitution partielle d'huile de poisson par de la graine de lin extrudée chez la truite arc-en-ciel. Effet sur les performances de croissance, les rendements de transformation et le profil en acides gras des filets

National audienc

Predicción de las cantidades de ácidos grasos en la carne de cerdo

International audienc

Impact d’une alimentation animale différenciée sur les apports lipidiques d’un menu moyen français : Focus sur les produits porcins

The fatty acid intake of the French adult population does not comply with the French Population Reference Intakes (PRI). What would be the impact of a change in the animal product production system on the fatty acid intake? A 15-day meal plan representative of average consumption for the French adult male population was developed. It includes animal products derived either from the standard production system (STD) or from a specific production system (Bleu-Blanc-Coeur, BBC) that acts on the fatty acid profile of animal products. The impact of a change in production method on fatty acid content, in relation to the French PRI was quantified. The results show that the BBC diet contributes to decreasing the intake of saturated fatty acids (-8%) and to improving the intake of ALA (+80%), EPA (+43%) and DHA (+35%). For ALA, the modification of animal production systems reduces by 45% the gap with French PRI, including 57% from meat products. For EPA, the reduction between fatty acid intake and PRI reaches 21%. For the DHA, the main contributor is eggs. Finally, consuming animal products from the BBC production system exclusively reduces the gaps between average intake and the French PRI for fatty acids. The research also shows that animal products are complement one another to reach the nutritional recommendations

Prédiction de la composition en acides gras des lipides de la viande bovine par spectroscopie proche infrarouge (SPIR)

Prédiction de la composition en acides gras des lipides de la viande bovine par spectroscopie proche infrarouge (SPIR). 11. Journées Francophones de Nutrition, JFN 201