ELLIES-OURY, Marie-Pierre; CANTALAPIEDRA-HIJAR, Gonzalo; DURAND, Denys; GRUFFAT, Dominique; LISTRAT, Anne; MICOL, Didier; ORTIGUES MARTY, Isabelle; HOCQUETTE, Jean-François; CHAVENT, Marie; SARACCO, Jérôme; PICARD, Brigitte

doi:10.1016/j.meatsci.2016.08.004

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ELLIES-OURY, Marie-Pierre
Bordeaux Sciences Agro [Gradignan]
Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]

CANTALAPIEDRA-HIJAR, Gonzalo
Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]

DURAND, Denys
Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]

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Meat Science. 2016, vol. 122, p. 163 - 172

Elsevier

Résumé en anglais

This work sets out a methodological approach to assess how to simultaneously control together Animal Performances,nutritional value, sensory quality of meat. Seventy-one young bulls were characterized by 97 variables.Variables of each element were arranged into either 5 homogeneous Intermediate Scores (IS) or 2 Global Indices(GI) via a clustering of variables and analysed together by Principal Component Analysis (PCA). These 3 pools of 5IS (or 2 GI) were analysed together by PCA to established the links existing among the triptych. Classification onIS showed no opposition between Animal Performances and nutritional value of meat, as it seemed possible toidentify animals with a high butcher value and intramuscular fat relatively rich in polyunsaturated fatty acids.Concerning GI, the classification indicated that Animal Performances were negatively correlated with sensoryquality. This method appeared to be a useful contribution to the management of animal breeding for an optimaltrade-off between the three elements of the triptych.< Réduire

Mots clés en anglais

Meat quality traits

Animal Performances

Clustering of variables

Nutritional value

Fatty acid composition

Principal component analysis

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An innovative approach combining Animal Performances, nutritional value and sensory quality of meat

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