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A first step towards modeling the interactions between feed efficiency and meat (nutritional and sensory) quality traits. Efficacité alimentaire et qualités des viandes bovines : une première étape vers une approche zootechnique intégrée

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Ellies-Oury, Marie-Pierre | Durand, Denys | Listrat, Anne | Gruffat, Dominique | Cantalapiedra-Hijar, Gonzalo | Bonnet, Muriel | Cassar-Malek, Isabelle | Ortigues Marty, Isabelle | Vernet, Jean | Micol, Didier, D. | Picard, Brigitte, B.

Edité par CCSD ; ADIV -

Numéro Hors-Série ; Session : Différenciation de l'offre par la qualité Partenaires des JSMTV 2014 : Polytech Clermont-Ferrand, France. VetAgro Sup, Institut d'Enseignement Supérieur et de Recherche en Alimentation, Santé Animale, Sciences Agronomiques et de l'Environnement, France. ADIV, Association pour le Développement de l'Institut de la Viande, France. IDELE, Institut de l'Elevage, France. IFIP, Institut du Porc, France. ITAVI, Institut Technique de l'Aviculture et des Elevages de Petits Animaux, France. CTPA, Centre Technique des Productions Animales et agroalimentaires, France. CIV, Centre d'Information des Viandes, France.. National audience. This report describes the first step of a research program focusing on interrelationships that may exist between animal feed efficiency and meat quality traits. The question is to know if it is possible to manage at the same time sensory and nutritional quality of beef meat while improving feed efficiency. Firstly, sensory and nutritional properties will be linked by multiple factorial analysis. Secondly, the interactions between efficiency and meat quality traits will be explored by the implementation of a multi-parameter analysis.

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