Que peut-on attendre des pratiques d’élevage pour la viande de porcs et autres monogastriques ?
The monogastric meat of today differs from that produced by the animals 50 years ago. The selection of animals according to growth performance has modified the sensorial and nutritional qualities of the meat. The carcass is less fat and the animals are slaughtered younger at the same weight. The lip...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2010-01-01
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| Series: | Oléagineux, Corps gras, Lipides |
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| Online Access: | http://dx.doi.org/10.1051/ocl.2010.0289 |
| _version_ | 1818617189995905024 |
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| author | Mourot Jacques |
| author_facet | Mourot Jacques |
| author_sort | Mourot Jacques |
| collection | DOAJ |
| description | The monogastric meat of today differs from that produced by the animals 50 years ago. The selection of animals according to growth performance has modified the sensorial and nutritional qualities of the meat. The carcass is less fat and the animals are slaughtered younger at the same weight. The lipid content of the meat is thus decreased. However, in the medical world, meat still has a negative image of being a fat meat whereas this is no longer the case. The rearing conditions influence the quality of monogastrics meat. The feeding level and the fat matter in the diet determine the rate and composition of growth (lipids/proteins) and influence the fatty acids composition. The lipid composition of tissues highly depends on the lipid composition of the diet. Therefore, the fatty acid profile of meat (n-3 fatty acid content for example) can be easily modified through feeding, thereby improving the meat quality for the consumer and meeting the nutritionist’s requirements. |
| first_indexed | 2024-12-16T17:01:45Z |
| format | Article |
| id | doaj.art-101ba416e1414f549443e48758328e0e |
| institution | Directory Open Access Journal |
| issn | 1258-8210 1950-697X |
| language | English |
| last_indexed | 2024-12-16T17:01:45Z |
| publishDate | 2010-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | Oléagineux, Corps gras, Lipides |
| spelling | doaj.art-101ba416e1414f549443e48758328e0e2022-12-21T22:23:42ZengEDP SciencesOléagineux, Corps gras, Lipides1258-82101950-697X2010-01-01171374210.1051/ocl.2010.0289ocl2010171p37Que peut-on attendre des pratiques d’élevage pour la viande de porcs et autres monogastriques ?Mourot JacquesThe monogastric meat of today differs from that produced by the animals 50 years ago. The selection of animals according to growth performance has modified the sensorial and nutritional qualities of the meat. The carcass is less fat and the animals are slaughtered younger at the same weight. The lipid content of the meat is thus decreased. However, in the medical world, meat still has a negative image of being a fat meat whereas this is no longer the case. The rearing conditions influence the quality of monogastrics meat. The feeding level and the fat matter in the diet determine the rate and composition of growth (lipids/proteins) and influence the fatty acids composition. The lipid composition of tissues highly depends on the lipid composition of the diet. Therefore, the fatty acid profile of meat (n-3 fatty acid content for example) can be easily modified through feeding, thereby improving the meat quality for the consumer and meeting the nutritionist’s requirements.http://dx.doi.org/10.1051/ocl.2010.0289meat qualitypigpoultryrabbitlipidsfatty acids |
| spellingShingle | Mourot Jacques Que peut-on attendre des pratiques d’élevage pour la viande de porcs et autres monogastriques ? Oléagineux, Corps gras, Lipides meat quality pig poultry rabbit lipids fatty acids |
| title | Que peut-on attendre des pratiques d’élevage pour la viande de porcs et autres monogastriques ? |
| title_full | Que peut-on attendre des pratiques d’élevage pour la viande de porcs et autres monogastriques ? |
| title_fullStr | Que peut-on attendre des pratiques d’élevage pour la viande de porcs et autres monogastriques ? |
| title_full_unstemmed | Que peut-on attendre des pratiques d’élevage pour la viande de porcs et autres monogastriques ? |
| title_short | Que peut-on attendre des pratiques d’élevage pour la viande de porcs et autres monogastriques ? |
| title_sort | que peut on attendre des pratiques d elevage pour la viande de porcs et autres monogastriques |
| topic | meat quality pig poultry rabbit lipids fatty acids |
| url | http://dx.doi.org/10.1051/ocl.2010.0289 |
| work_keys_str_mv | AT mourotjacques quepeutonattendredespratiquesdelevagepourlaviandedeporcsetautresmonogastriques |