Performance de mesure de la composition en acides gras de la bavette de flanchet par spectroscopie proche infrarouge
2016
Mairesse, Guillaume | Certenais, Emmanuelle | Normand, Jérôme | Mourot, Benoît-Pierre | Thomas, Agnes | Gruffat, Dominique | Guillon, Christophe | Le Page, Ronan | Kerhoas, Nathalie | Chesneau, Guillaume | Valorex SAS | Service Qualité des Viandes ; Institut de l'élevage (IDELE) | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH) ; Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS) | Terrena | Fonctions Optiques pour les Technologies de l'informatiON (FOTON) ; Université de Rennes (UR)-Université européenne de Bretagne - European University of Brittany (UEB)-Institut National des Sciences Appliquées - Rennes (INSA Rennes) ; Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT)-Télécom Bretagne-Centre National de la Recherche Scientifique (CNRS) | Association Bleu-Blanc-Coeur
The aim of the study was to test the prediction performance of the fatty acid (FA) composition of beef (Rectusabdominis, RA) with a NIRS (near infrared spectroscopy) equipment. In order to have a representative database ofFrench beef FA composition, 364 RA were sampled on carcasses from different rearing systems (dairy or beef ; youngbulls, cows, steers or heifers ; pasture, hay or corn silage with or without extruded linseed concentrates). FAcomposition was assessed using gas chromatography and spectra were measured at wavelengths between 400 and2500nm. The results show that NIRS accurately predicts several individual FA (16:0, 18:1d9cis) and FA groups (totalsaturated, monounsaturated FA) (RPD>2.0). For other FA and especially polyunsaturated fatty acids (PUFA) n-6 or n-3, the performances should still be improved for quantitative purposes.
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