1
|
Drevon D, Prache S, Nozières-Petit MO. How does a superior quality sign guarantee the quality of lamb meat? The Label Rouge case. Animal 2024; 18:101312. [PMID: 39299044 DOI: 10.1016/j.animal.2024.101312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 08/07/2024] [Accepted: 08/17/2024] [Indexed: 09/22/2024] Open
Abstract
Owing to the social, environmental and health changes in Europe, meat quality is becoming a critical issue for the long-term future of livestock farming. Label Rouge (LR) is a quality label owned by the French government that identifies food products produced inside or outside the European Union. This label guarantees the superior quality of a product compared with a standard product. This superior quality is guaranteed throughout the production process by specifications negotiated between the Institut National de l'Origine et de la Qualité (INAO) and operators in the sector. These specifications comprise two documents: first, common production conditions that apply to all specifications in a sector, and second, a book of specifications (BoSs). These two documents, which form the qualification mechanism, are divided into several parts: product name, product description, traceability, production method, labelling and the main control points. This study aims to understand how the LR defines lamb meat quality in the 11 existing BoSs using the seven dimensions of quality of animal-source foods (nutritional, sensory, commercial, technological, safety, convenience and image). We performed a computerised qualitative transversal analysis of the commitments associated with the production method and description of the product. This analysis was enriched by five semi-structured interviews with INAO members. We show that although LR is committed to all aspects of lamb meat quality, the sensory, image and carcass commercial quality attributes are predominant. However, the image attribute of quality is so ubiquitous that it required refinement to provide a better understanding of the construction of quality in terms of its environmental, ethical and cultural components.
Collapse
Affiliation(s)
- D Drevon
- Inrae, Cirad, Institut Agro Montpellier, UMR Selmet Campus de la Gaillarde, 2 Place Pierre Viala, 34060 Montpellier, France.
| | - S Prache
- University of Clermont Auvergne, Inrae, Vetagro Sup, UMR1213 Herbivores, 63122 Saint-Genès-Champanelle, France
| | - M-O Nozières-Petit
- Inrae, Cirad, Institut Agro Montpellier, UMR Selmet Campus de la Gaillarde, 2 Place Pierre Viala, 34060 Montpellier, France
| |
Collapse
|
2
|
Dentinho M, Paulos K, Costa C, Costa J, Fialho L, Cachucho L, Portugal A, Almeida J, Rehan I, Belo A, Jerónimo E, Santos-Silva J. Silages of agro-industrial by-products in lamb diets – Effect on growth performance, carcass, meat quality and in vitro methane emissions. Anim Feed Sci Technol 2023. [DOI: 10.1016/j.anifeedsci.2023.115603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
|
3
|
Mariezcurrena-Berasain MD, Mariezcurrena-Berasain MA, Lugo J, Libien-Jiménez Y, Pinzon-Martinez DL, Salem AZM, García-Fabila M. Effects of dietary supplementation with organic selenium-enriched yeast on growth performance, carcass characteristics, and meat quality of finishing lambs. Trop Anim Health Prod 2022; 54:49. [PMID: 35020037 DOI: 10.1007/s11250-021-02992-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Accepted: 09/30/2021] [Indexed: 10/19/2022]
Abstract
This study was aimed to assess the impact-enriched Saccharomyces cerevisiae with organic selenium addition in finishing lambs on fatty acid composition and physicochemical meat characteristics. Eighteen five-month-old Pelibuey female lambs were fed the same diet for 60 days. Animals were assigned a completely random design of three treatments, control (Se0) without the addition of selenium-yeast or supplemented with 0.35 ppm of selenium-yeast (Se35) and with 0.60 ppm of selenium-yeast (Se60). Lambs were slaughtered at an average weight of 39.5 ± 4.41 kg. Feed intake and meat water holding capacity were decreased (P = 0.001) in Se35 lambs, whereas meat moisture and fat were decreased (P = 0.002) in Se60 lambs. However, meat carbohydrates were increased (P = 0.001) in Se60 lambs. It is concluded that consumption of selenium-yeast in lambs did not alter the productive variables nor the fatty acid composition, though, the fat content is lower, and the carbohydrates are higher in physicochemical meat characteristics.
Collapse
Affiliation(s)
- M D Mariezcurrena-Berasain
- Facultad de Ciencias Agrícolas, Laboratorio de Calidad de Productos Agropecuarios, Universidad Autónoma del Estado de México, Campus Universitario el Cerrillo, Toluca, Mexico
| | - M A Mariezcurrena-Berasain
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Campus Universitario El Cerrillo, Toluca, Mexico
| | - J Lugo
- Facultad de Ciencias, Laboratorio de Edafología y Ambiente, Universidad Autónoma del Estado de México, Campus Universitario El Cerrillo, Toluca, Mexico
| | - Y Libien-Jiménez
- Facultad de Medicina, Universidad Autónoma del Estado de México, Toluca, Mexico
| | - D L Pinzon-Martinez
- Facultad de Ciencias Agrícolas, Laboratorio de Calidad de Productos Agropecuarios, Universidad Autónoma del Estado de México, Campus Universitario el Cerrillo, Toluca, Mexico
| | - A Z M Salem
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Campus Universitario El Cerrillo, Toluca, Mexico.
| | - M García-Fabila
- Facultad de Ciencias Químicas, Universidad Autónoma del Estado de México, Toluca, México
| |
Collapse
|
4
|
Cividini A, Terčič D, Simčič M. The Effect of Feeding System on the Carcass Quality of Crossbred Lambs with Texel. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2020. [DOI: 10.11118/actaun202068010017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
5
|
Chikwanha OC, Vahmani P, Muchenje V, Dugan MER, Mapiye C. Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing. Food Res Int 2017; 104:25-38. [PMID: 29433780 DOI: 10.1016/j.foodres.2017.05.005] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 05/04/2017] [Accepted: 05/07/2017] [Indexed: 02/07/2023]
Abstract
Dietary fatty acids (FA) consumed by sheep, like other ruminants, can undergo biohydrogenation resulting in high proportions of saturated FA (SFA) in meat. Biohydrogenation is typically less extensive in sheep than cattle, and consequently, sheep meat can contain higher proportions of omega (n)-3 polyunsaturated FA (PUFA), and PUFA biohydrogenation intermediates (PUFA-BHI) including conjugated linoleic acid (CLA) and trans-monounsaturated FAs (t-MUFA). Sheep meat is also noted for having characteristically higher contents of branched chain FA (BCFA). From a human health and wellness perspective, some SFA and trans-MUFA have been found to negatively affect blood lipid profiles, and are associated with increased risk of cardiovascular disease (CVD). On the other hand, n-3 PUFA, BCFA and some PUFA-BHI may have many potential beneficial effects on human health and wellbeing. In particular, vaccenic acid (VA), rumenic acid (RA) and BCFA may have potential for protecting against cancer and inflammatory disorders among other human health benefits. Several innovative strategies have been evaluated for their potential to enrich sheep meat with FA which may have human health benefits. To this end, dietary manipulation has been found to be the most effective strategy of improving the FA profile of sheep meat. However, there is a missing link between the FA profile of sheep meat, human consumption patterns of sheep FA and chronic diseases. The current review provides an overview of the nutritional strategies used to enhance the FA profile of sheep meat for human consumption.
Collapse
Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Payam Vahmani
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| |
Collapse
|
6
|
Moreno GMB, Borba H, Araújo GGLD, Voltolini TV, Souza RA, Silva Sobrinho AGD, Buzanskas ME, Lima Júnior DMD, Alvarenga TIRC. Rendimentos de carcaça, cortes comerciais e não-componentes da carcaça de cordeiros Santa Inês alimentados com feno de erva-sal e concentrado. REVISTA BRASILEIRA DE SAÚDE E PRODUÇÃO ANIMAL 2014. [DOI: 10.1590/s1519-99402014000100017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Objetivou-se com este trabalho avaliar os rendimentos de carcaça, cortes comerciais e não-componentes da carcaça de cordeiros Santa Inês alimentados com 30, 40, 50 e 60% de feno de erva-sal associado a concentrado. Foram utilizados 32 ovinos machos castrados, com 8 meses de idade e peso inicial de 22 + 1,97kg, confinados individualmente e abatidos após 60 dias de confinamento. Os pesos de carcaça quente e fria decresceram linearmente com o aumento de feno de erva-sal na dieta, no entanto, não houve efeito para o rendimento verdadeiro de carcaça (59,42%) e dos cortes: paleta (19,26%), pescoço (8,52%), costelas (26,57%) e perna (33,88%). Houve efeito linear decrescente para área de olho de lombo e espessura de gordura à medida que o nível de feno de erva-sal aumentou na dieta. Os pesos e os rendimentos de pele, fígado, coração, rins com gordura perirrenal e gorduras omental e mesentérica decresceram linearmente com a inclusão de feno de erva-sal na dieta, enquanto o conteúdo (%) do trato gastrintestinal aumentou. O aumento da proporção de feno de erva-sal na dieta de cordeiros proporciona adequados rendimentos verdadeiros de carcaça e dos cortes comerciais, no entanto, reduz a área de olho de lombo e a espessura de gordura subcutânea, medidas importantes na avaliação qualitativa da carcaça ovina.
Collapse
|