IMPROVING BEEF SENSORY QUALITY THROUGH BREEDING PRACTICES MANAGEMENT 1,2
3,4
J. SOULAT , S. LEGER , B.
PICARD2,1,
1,2
V. MONTEILS
Contact :
[email protected] 1
Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000 Clermont-Ferrand, France 2 INRA, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France 3 Université de Clermont Auvergne, Université Blaise Pascal, Laboratoire de mathématiques, BP 10448, F-63000 Clermont-Ferrand, France 4 CNRS, UMR 6620, Laboratoire de Mathématiques, F-63171 Aubière, France
The bovine production use diversified breeding practices (animal type, breed, diet, etc.) which influence the quality of beef meat.
According to breed types (beef and hardy), the aim of this study is to determine which breeding practice combinations, during the fattening period, have a positive impact on the sensory quality of beef meat.
Sensory clusters
Dataset
1
Individual data from 329 young bulls
To remove sensory panel effect,
5 breeds, 2 breed types (beef and hardy)
clusters were performed with kmeans method on linear model residuals of sensory quality data (R software).
Fattening period:
Animal growth (n=6)
13 breeding practice variables
Animal intake (n=5) Diet (n=2)
2 sensory clusters were abtained:
HSQ: High sensory quality (n= 163)
Tenderness
Longissimus Thoracis sensory quality data
LSQ: Low sensory quality (n= 166)
Juiciness
(sensory panel, score: 1-10)
Flavor
What breeding practices to reach HSQ for each breed type ? Descision trees
3
Beef Breeds
Charolaise
Hardy Breeds
(n = 215)
(n = 114) Final live weight
Fattening period duration
Limousine Blonde D’Aquitaine
(before quit farm)
< 178 d
≥ 178 d
Forage intake
Average daily gain
Fattening period duration
Slaughter age
≥ 1.95 kg MS/d
≥ 1.4 kg/d
≥ 16.8 mo
< 15.4 mo
Net energy intake
[15.4 mo, 16.8 mo[
≥ 13.9 Mcal/d
2
HSQ
(n=28) 75 %
(n=11) 81.8 %
LSQ (n=23) 60.9 %
< 161 d
≥ 161 d
Beginning live weight
Slaughter age
< 379 kg
3
1
1 LSQ
≥ 1.3 kg/d
≥ 1.2 kg/d
< 1.2 kg/d
Aubrac
Average daily gain < 1.3 kg/d
Average daily gain
< 13.9 Mcal/d
Salers
≥ 570 kg
< 570 kg
< 1.95 kg MS/d
< 1.4 kg/d
2
≥ 379 kg
< 17.2 mo
2
3
HSQ
LSQ
LSQ
HSQ
LSQ
LSQ
HSQ
HSQ
LSQ
LSQ
HSQ
(n=92) 63 %
(n=15) 100 %
(n=16) 87.5 %
(n=8) 87.5 %
(n=22) 54.5 %
(n=33) 64 %
(n=28) 78 %
(n=12) 91.7 %
(n = 21) 52.4 %
(n = 13) 84.6 %
(n = 7) 57.1%
n: number of animal in the terminal sheet ; %: animal percentage classified in the good cluster
Beef Breeds 1
2
3
≥ 17.2 mo
For each breed type, 3 breeding practice combinations allow to reach HSQ
Hardy Breeds 1
2
3
Common and specific breeding practice variables influence descision trees Breeding practice combinations to manage sensory meat quality are differents
Managing the sensory quality of beef meat needs to adapt the breeding practice combinations according to the breed type ICOMST, Clermont-Ferrand, 23-28/08/2015
