An innovative approach combining Animal Performances, nutritional value and sensory quality of meat
ELLIES-OURY, Marie-Pierre
Bordeaux Sciences Agro [Gradignan]
Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
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Bordeaux Sciences Agro [Gradignan]
Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
ELLIES-OURY, Marie-Pierre
Bordeaux Sciences Agro [Gradignan]
Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
Bordeaux Sciences Agro [Gradignan]
Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
CHAVENT, Marie
Quality control and dynamic reliability [CQFD]
Institut de Mathématiques de Bordeaux [IMB]
Quality control and dynamic reliability [CQFD]
Institut de Mathématiques de Bordeaux [IMB]
SARACCO, Jérôme
Quality control and dynamic reliability [CQFD]
Institut de Mathématiques de Bordeaux [IMB]
Ecole Nationale Supérieure de Cognitique [ENSC]
< Réduire
Quality control and dynamic reliability [CQFD]
Institut de Mathématiques de Bordeaux [IMB]
Ecole Nationale Supérieure de Cognitique [ENSC]
Langue
en
Article de revue
Ce document a été publié dans
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 ...Lire la suite >
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
Origine
Importé de halUnités de recherche