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New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities
The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic p...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616927/ https://www.ncbi.nlm.nih.gov/pubmed/31181692 http://dx.doi.org/10.3390/foods8060197 |
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author | Conanec, Alexandre Picard, Brigitte Durand, Denis Cantalapiedra-Hijar, Gonzalo Chavent, Marie Denoyelle, Christophe Gruffat, Dominique Normand, Jérôme Saracco, Jérôme Ellies-Oury, Marie-Pierre |
author_facet | Conanec, Alexandre Picard, Brigitte Durand, Denis Cantalapiedra-Hijar, Gonzalo Chavent, Marie Denoyelle, Christophe Gruffat, Dominique Normand, Jérôme Saracco, Jérôme Ellies-Oury, Marie-Pierre |
author_sort | Conanec, Alexandre |
collection | PubMed |
description | The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic properties of meat and cattle performances, including carcass properties, to assess a new method of managing the trade-off between these four performance goals. For this purpose, each variable evaluating the parameters of interest has been statistically modeled and based on data collected on 30 Blonde d’Aquitaine heifers. The variables were obtained after a statistical pre-treatment (clustering of variables) to reduce the redundancy of the 62 initial variables. The sensitivity analysis evaluated the importance of each independent variable in the models, and a graphical approach completed the analysis of the relationships between the variables. Then, the models were used to generate virtual animals and study the relationships between the nutritional and organoleptic quality. No apparent link between the nutritional and organoleptic properties of meat (r = −0.17) was established, indicating that no important trade-off between these two qualities was needed. The 30 best and worst profiles were selected based on nutritional and organoleptic expectations set by a group of experts from the INRA (French National Institute for Agricultural Research) and Institut de l’Elevage (French Livestock Institute). The comparison between the two extreme profiles showed that heavier and fatter carcasses led to low nutritional and organoleptic quality. |
format | Online Article Text |
id | pubmed-6616927 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-66169272019-07-18 New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities Conanec, Alexandre Picard, Brigitte Durand, Denis Cantalapiedra-Hijar, Gonzalo Chavent, Marie Denoyelle, Christophe Gruffat, Dominique Normand, Jérôme Saracco, Jérôme Ellies-Oury, Marie-Pierre Foods Article The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic properties of meat and cattle performances, including carcass properties, to assess a new method of managing the trade-off between these four performance goals. For this purpose, each variable evaluating the parameters of interest has been statistically modeled and based on data collected on 30 Blonde d’Aquitaine heifers. The variables were obtained after a statistical pre-treatment (clustering of variables) to reduce the redundancy of the 62 initial variables. The sensitivity analysis evaluated the importance of each independent variable in the models, and a graphical approach completed the analysis of the relationships between the variables. Then, the models were used to generate virtual animals and study the relationships between the nutritional and organoleptic quality. No apparent link between the nutritional and organoleptic properties of meat (r = −0.17) was established, indicating that no important trade-off between these two qualities was needed. The 30 best and worst profiles were selected based on nutritional and organoleptic expectations set by a group of experts from the INRA (French National Institute for Agricultural Research) and Institut de l’Elevage (French Livestock Institute). The comparison between the two extreme profiles showed that heavier and fatter carcasses led to low nutritional and organoleptic quality. MDPI 2019-06-07 /pmc/articles/PMC6616927/ /pubmed/31181692 http://dx.doi.org/10.3390/foods8060197 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Conanec, Alexandre Picard, Brigitte Durand, Denis Cantalapiedra-Hijar, Gonzalo Chavent, Marie Denoyelle, Christophe Gruffat, Dominique Normand, Jérôme Saracco, Jérôme Ellies-Oury, Marie-Pierre New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities |
title | New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities |
title_full | New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities |
title_fullStr | New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities |
title_full_unstemmed | New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities |
title_short | New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities |
title_sort | new approach studying interactions regarding trade-off between beef performances and meat qualities |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616927/ https://www.ncbi.nlm.nih.gov/pubmed/31181692 http://dx.doi.org/10.3390/foods8060197 |
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