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La race bovine Salers : un atout pour le développement de son territoire d'origine par son identité forte et des produits qualifiés

Abstract : No matter which production system is considered (5% milk farms, 95% meatfarms), the Salers breed of cattle carries a strong image. Our work aims at showing that the development of the main territory in which the breed is found may rely on specific and identified products afforded by the breed. Multidisciplinary research (animal science, economics, food quality) and different methods (surveys, follow-up, and experimentation) were implemented. The experiments focused on the control of various types of production (milk, carcasses) and on a detailed description of the products (meat, cheese), given the attributes and the special behaviour of the animals. A before-weaning feeding approach favouring milk and forage later proves more efficient for finishing the young Salers male (15 months). The meat from these young bulls is clear, classified as mid-range quality, and can be sold in supermarkets. Parallel observations were made on farms and specific protein markers of juiciness were identified. Milk from Salers cows differs from that of Holstein especially in the nature of the fatty acids. Calf suckling before milking reinforces the differences. Cheeses made with raw milk from the breed differ in their textures and flavours. The cow must however be milked with her calf and the level of labour required impedes economic valorisation of the breed. Consumer surveys have confirmed the strong image of the breed that has a good potential for commercial development. Willingness to pay for identified products, however, is stronger for cheese (up to 30%) than for meat (up to 10%). Recognized qualities of products identified as issued from Salers cattle and originality in production systems can bring significant gains to various local actors, which can be considered as territorial rents.
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Jacques Agabriel, Bruno Faure, François Xavier Lebreton, Michel Lherm, Didier Micol, et al.. La race bovine Salers : un atout pour le développement de son territoire d'origine par son identité forte et des produits qualifiés. Cahiers Agricultures, EDP Sciences, 2014, 23 (2), pp.138-147. ⟨10.1684/agr.2014.0687⟩. ⟨hal-00992549⟩



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