Composition nutritionnelle des acides gras de la viande de bovins de races locales et importée élevés sur du pâturage herbeux

Kaddour Bouderoua (1) , M. Elaffifi (1) , Cécile Perrier (2) , Gwennola Robin (2) , Jacques Mourot (2)

1 Université de Mostaganem
2 PEGASE - Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes]

Diet and animal breed are factors affecting the levels of meat fatty acids. The aim of this work was to compare the fatty acid composition of meat between local " brune de 1 'Atlas" and European "Française frisone pie noire" breeds. Two groups of five local cattle per group were submitted to a grass y pasture for four mon th s. The fatty ac id (FA) composition of meat had significant amounts in polyunsaturated fatty acids (PUFA). n-3 fatty acids appeared in relatively higher proportions in the meat of the local breed (0.57 vs 0.26%), including DHA which was present at the most significant (P <0.05) amount (0.28 vs 0.04%).

Domaines: Sciences du Vivant [q-bio]

Kaddour Bouderoua, M. Elaffifi, Cécile Perrier, Gwennola Robin, Jacques Mourot. Composition nutritionnelle des acides gras de la viande de bovins de races locales et importée élevés sur du pâturage herbeux. 15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, Hors-série, 2014, Viandes et Produits Carnés. ⟨hal-01210780⟩