Influence du type racial sur les qualités organoleptiques de la viande bovine selon le mode de cuisson

National audienc

Is a short concentrate-finishing period in lambs raised on alfalfa pasture effective at reducing fat indoles contents and lightening meat colour?

International audienceL'alimentation au pâturage des agneaux a été associée à une viande de couleur foncée et à une forte teneur en viande d'indoles volatils (scatole et indole), qui peuvent être responsables de défauts sensoriels. Le risque de mauvais goût est encore plus élevé lorsque les agneaux broutent de la luzerne, car celle-ci est particulièrement riche en protéines rapidement dégradables. Ici, nous avons cherché à savoir si une courte période d'engraissement à l'étable chez des agneaux qui avaient précédemment pâturé de la luzerne influençait les caractéristiques de qualité sensorielle de la viande. Nous avons comparé trois traitements d'alimentation, en utilisant trois groupes de 10 agneaux Romane mâles : pâturage de luzerne ( A ), alimentation à l'étable avec concentré et paille ( S ) et finition à l'étable avec concentré et paille pendant 21 jours après avoir préalablement pâturé de la luzerne ( AS). Pendant l'alimentation à l'étable, le concentré a été administré à un niveau ajusté pour obtenir un schéma de croissance similaire dans tous les groupes de traitement, et la longueur de l'auge était suffisante pour que tous les agneaux aient accès aux aliments en même temps. Le poids vif et l'âge à l'abattage des agneaux, ainsi que la conformation et l'engraissement de la carcasse étaient similaires pour tous les groupes de traitement. La teneur périrénale en scatole gras était plus faible chez les agneaux AS et S que chez les agneaux A ( P < 0,001 et P < 0,05, respectivement), et n'était pas significativement différente entre les agneaux AS et S. Les concentrations d'indole de graisse périrénale et de scatole de graisse dorsale étaient plus faibles chez les agneaux AS que chez les agneaux A ( P < 0,05 et P < 0,005, respectivement), les autres comparaisons par paires n'étant pas significatives. Il n'y avait aucun effet du traitement sur la teneur en indole de la graisse dorsale. Les coordonnées de couleur des muscles longissimus et lumborum différaient entre les agneaux nourris au pâturage et ceux nourris à l'étable, avec une luminosité plus faible ( P < 0,005) et une plus grande rougeur et un angle de teinte ( P < 0,001 et P < 0,01, respectivement) chez les agneaux nourris au pâturage, mais les coordonnées de la couleur des muscles ne différaient pas entre les agneaux A et AS. Une période d'engraissement à base de concentré de 21 jours chez des agneaux précédemment élevés sur des pâturages de luzerne a donc nettement réduit les concentrations d'indoles gras par rapport aux agneaux broutés sur de la luzerne jusqu'à l'abattage, mais n'a pas changé la couleur de la viande

Comparison of meat and carcass sensory quality in organically and conventionnally pasture-fed lambs at two levels of herbage availability

We compared the sensory qualities of meat and carcasses from pasture-fed lambs reared organically or conventionally (O vs. C) at 2 levels of herbage availability (High H vs. Low L). Mean lamb growth profile was kept similar between the two production systems. The experiment was conducted over 2 years from weaning until slaughter with 12 OH, OL, CH and CL Limousine castrated lambs each year. The O and C treatments differed in the level of on-pasture mineral N fertilisation. The experimental pastures were regrowths; the H and L pastures were rotationnally managed to lead to a mean lamb age at slaughter of 5 and 6 months in the H and L groups respectively. Sensory evaluation indicated that the overall liking of loin chops was lower in the O than in the C treatment. Redness of longissimus thoracis et lumborum muscle after 2h blooming was higher in the L than in the H treatment, sheding some light on the potential effect of the intensification of organic farming via an increase in stocking rat

Tannin-rich sainfoin pellet supplementation reduces fat volatile indoles content and delays digestive parasitism in lambs grazing alfalfa

Lambs grazing alfalfa or white clover are prone to flavour taint which can be an impediment to consumer acceptance. Here we investigated whether condensed tannin (CT)-rich sainfoin pellet supplementation of lambs grazing alfalfa influences meat sensory quality. Using three groups of 18 male Romane weaned lambs, we compared three feeding regimes: alfalfa grazing (AF), alfalfa grazing + daily supplementation with CT-rich sainfoin pellets (15 g dry matter (DM)/kg live weight, AS) and stall feeding with concentrate and grass hay indoors (SI). We also investigated the potential interest of sainfoin pellet supplementation for controlling digestive parasitism. The sainfoin pellets contained 42 g of CT/kg of DM and they represented on average 36% of the diet in ASlambs. Skatole and indole were detected in most of the AF and AS lambs, whereas in very few SI lambs. Skatole and indole concentrations in perirenal and dorsal fat were lower in the AS lambs than the AF lambs ( P<0.025 to P<0.001), but the intensity of ‘animal’ odour and ‘animal’ flavour of the chops did not differ between both forage-grazing groups. Longissimus thoracis et lumborum muscle lightness was lower in the AF and AS lambs than the SI lambs ( P<0.001) with the other muscle colour coordinates being unaffected by the treatment and between-treatment group differences in muscle colour coordinates remaining constant throughout the 9-day display period. Subcutaneous fat colour coordinates were not influenced by the treatment. The number of individual anthelmintic drenches necessary to keep nematode faecal egg count below a threshold of 550 eggs/g of faeces was lower in the AS than the AF lambs (0.94 per lamb v. 1.63 per lamb; P<0.001). Faecal oocyst count was lower in the AS than the AF lambs for the first measurement made 56 days after the beginning of the experiment ( P<0.001) and was not significantly different between both forage-grazing groups thereafter. The use of CT-rich sainfoin pellets to supplement lambs that are concurrently grazing alfalfa reduced fat volatile skatole and indole concentrations and delayed the onset of both helminth and coccidian infections

Comparison of meat and carcass sensory quality in organically and conventionnally pasture-fed lambs at two levels of herbage availability

We compared the sensory qualities of meat and carcasses from pasture-fed lambs reared organically or conventionally (O vs. C) at 2 levels of herbage availability (High H vs. Low L). Mean lamb growth profile was kept similar between the two production systems. The experiment was conducted over 2 years from weaning until slaughter with 12 OH, OL, CH and CL Limousine castrated lambs each year. The O and C treatments differed in the level of on-pasture mineral N fertilisation. The experimental pastures were regrowths; the H and L pastures were rotationnally managed to lead to a mean lamb age at slaughter of 5 and 6 months in the H and L groups respectively. Sensory evaluation indicated that the overall liking of loin chops was lower in the O than in the C treatment. Redness of longissimus thoracis et lumborum muscle after 2h blooming was higher in the L than in the H treatment, sheding some light on the potential effect of the intensification of organic farming via an increase in stocking rat

Is meat of breeder turkeys so different from that of standard turkeys?

International audienceThe technological, nutritional, and sensorial quality of breasts and thighs with drumsticks of turkey male and female breeders was characterized by comparison with breasts and thighs with drumsticks of growing male and female turkeys from the Grademaker line (hybrid turkeys, n = 20 birds per sex and per physiological stage). The breeder turkeys were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The standard turkeys were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders had characteristics close to those of female and male standard turkeys, whereas the meat of male breeders was clearly distinguishable, particularly by displaying lower tenderness and water holding capacity

Is meat of turkey breeders really different from that of standard turkeys?

International audienc

La viande de dindes reproductrices est-elle si différente de celle de dindes standards ?

National audienceThe technological, nutritional and sensorial quality of breast meat from turkey male and female breeders was characterized by comparison with breast meat from growing male and female turkeys of Grademaker line (Hybrid Turkeys) and analyzing 20 birds per sex and per physiological stage. The turkey breeders were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The growing turkeys (standard birds) were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders had characteristics close to those of female and male standard turkeys whereas the meat of male breeders was clearly distinguishable particularly by displaying lower tenderness and water holding capacity.La qualité technologique, nutritionnelle et sensorielle des filets de dindes et dindons reproducteurs a été caractérisée par comparaison avec des filets de dindes et dindons standards de souche Grademaker (Hybrid Turkeys) avec un effectif de 20 animaux par sexe et par stade physiologique. Les animaux reproducteurs ont été abattus aux âges de 397 et 410 jours et aux poids de 10,42 et 32,67 kg pour les femelles et les mâles, respectivement. Les animaux en croissance (dindes de type standard) ont été abattus aux âges de 75 et 103 jours et aux poids de 5,89 et 13,48 kg pour les femelles et les mâles, respectivement. Les différences observées entre mâles et femelles d’une part et entre animaux standards et reproducteurs d’autre part sont essentiellement dues aux différences d’âges à l’abattage et au dimorphisme sexuel sur le poids vif. La viande de dindes reproductrices présente des caractéristiques très proches de celles des dindes et dindons standards alors que la viande des dindons reproducteurs se distingue nettement en présentant, en particulier, une texture plus ferme et un pouvoir de rétention en eau moins élevé