Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers
The study aim was to identify the effects of the rearing management applied throughout the heifers’ life on the carcass (e.g., conformation, marbling, fat) and meat (color, texture, and sensory profiles) properties. From the individual data of 171 heifers from 25 commercial farms, a typology of four...
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1262 |
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| author | Julien Soulat Brigitte Picard Cécile Bord Valérie Monteils |
| author_facet | Julien Soulat Brigitte Picard Cécile Bord Valérie Monteils |
| author_sort | Julien Soulat |
| collection | DOAJ |
| description | The study aim was to identify the effects of the rearing management applied throughout the heifers’ life on the carcass (e.g., conformation, marbling, fat) and meat (color, texture, and sensory profiles) properties. From the individual data of 171 heifers from 25 commercial farms, a typology of four rearing managements was established from 50 rearing factors. The managements had an effect on the conformation, the color (fat and muscle), and the <i>rhomboideus</i> grain meat, for the carcass, and the lightness, the atypical flavor, and the overall acceptability for the <i>longissimus</i> (LM) meat. The carcass traits compared to the meat were more sensitive to a change of rearing management. Our results confirmed that it was possible to target the same carcass or meat quality from different managements. Moreover, according to the aims of the targeted carcass and LM meat quality, management 3 could be an interesting trade-off to jointly manage the quality of both products. For example, the carcasses that were produced had a high conformation, smooth meat grain and the LM meat was more liked. This management was intermediate compared to the other rearing managements and had a long fattening period with a diet mainly based on conserved grass and a high concentrate quantity. |
| first_indexed | 2024-03-10T04:09:55Z |
| format | Article |
| id | doaj.art-24dd934277974e4abff02cbbf5dcca47 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:09:55Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-24dd934277974e4abff02cbbf5dcca472023-11-23T08:13:00ZengMDPI AGFoods2304-81582022-04-01119126210.3390/foods11091262Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais HeifersJulien Soulat0Brigitte Picard1Cécile Bord2Valérie Monteils3Institut National de Recherche pour l’agriculture, l’alimentation et l’environnement (INRAE), VetAgro Sup, Unité Mixte de Recherche sur les Herbivores (UMR Herbivores), Université Clermont Auvergne, F-63122 Saint-Genès-Champanelle, FranceInstitut National de Recherche pour l’agriculture, l’alimentation et l’environnement (INRAE), VetAgro Sup, Unité Mixte de Recherche sur les Herbivores (UMR Herbivores), Université Clermont Auvergne, F-63122 Saint-Genès-Champanelle, FranceINRAE, VetAgro Sup, Unité Mixte de Recherche sur le Fromage (UMR Fromage), Université Clermont Auvergne, F-63370 Lempdes, FranceInstitut National de Recherche pour l’agriculture, l’alimentation et l’environnement (INRAE), VetAgro Sup, Unité Mixte de Recherche sur les Herbivores (UMR Herbivores), Université Clermont Auvergne, F-63122 Saint-Genès-Champanelle, FranceThe study aim was to identify the effects of the rearing management applied throughout the heifers’ life on the carcass (e.g., conformation, marbling, fat) and meat (color, texture, and sensory profiles) properties. From the individual data of 171 heifers from 25 commercial farms, a typology of four rearing managements was established from 50 rearing factors. The managements had an effect on the conformation, the color (fat and muscle), and the <i>rhomboideus</i> grain meat, for the carcass, and the lightness, the atypical flavor, and the overall acceptability for the <i>longissimus</i> (LM) meat. The carcass traits compared to the meat were more sensitive to a change of rearing management. Our results confirmed that it was possible to target the same carcass or meat quality from different managements. Moreover, according to the aims of the targeted carcass and LM meat quality, management 3 could be an interesting trade-off to jointly manage the quality of both products. For example, the carcasses that were produced had a high conformation, smooth meat grain and the LM meat was more liked. This management was intermediate compared to the other rearing managements and had a long fattening period with a diet mainly based on conserved grass and a high concentrate quantity.https://www.mdpi.com/2304-8158/11/9/1262carcass traitsmeat traitshierarchical clusteringmultifactorialsensory qualitiesrearing factors |
| spellingShingle | Julien Soulat Brigitte Picard Cécile Bord Valérie Monteils Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers Foods carcass traits meat traits hierarchical clustering multifactorial sensory qualities rearing factors |
| title | Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers |
| title_full | Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers |
| title_fullStr | Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers |
| title_full_unstemmed | Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers |
| title_short | Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers |
| title_sort | characterization of four rearing managements and their influence on carcass and meat qualities in charolais heifers |
| topic | carcass traits meat traits hierarchical clustering multifactorial sensory qualities rearing factors |
| url | https://www.mdpi.com/2304-8158/11/9/1262 |
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