En production porcine, la réduction de l’adiposité des carcasses au profit de la teneur en maigre obtenue par l’amélioration génétique et l’évolution des conditions d’élevage, a entraîné l’apparition de défauts de qualité des tissus adipeux. La qualité de ces tissus ne peut guère être améliorée par les technologies de transformation, elle dépend des caractéristiques des tissus à l’abattage, celles-ci étant déterminées par les conditions d’élevage des animaux en interaction avec leur type génétique. Les composantes nutritionnelle, organoleptique et technologique de la qualité des tissus adipeux sont fonction de leur composition chimique : teneurs en lipides et en eau, importance de la trame conjonctive, et de la nature des acides gras constitutifs des lipides. Ainsi, tout facteur intrinsèque ou extrinsèque à l’animal entraînant une variation de composition du tissu adipeux modifie en conséquence la qualité de ce tissu. La composition du tissu adipeux varie selon la localisation anatomique, l’adiposité globale de la carcasse et le type sexuel. Parmi les facteurs d’élevage, l’alimentation, en particulier la nature des acides gras ingérés, la supplémentation du régime alimentaire en vitamine E ou en minéraux, l’administration de promoteurs de croissance (hormone de croissance, béta-agonistes) ainsi que la température d’élevage influencent les propriétés de la fraction adipeuse de la carcasse. Les effets des facteurs d’élevage sur les caractéristiques des tissus adipeux du porc et leurs relations avec la qualité sont relativement bien établis. La maîtrise de la qualité des tissus adipeux est donc maintenant accessible, et ne dépend plus que de l’importance relative accordée à la qualité dans les coûts de production, au sein de la filière porcine.

The raw materials used to make processed meat products come mainly from pork. Swine production has evolved over the past sixty years. Animals are less fat and the fat tissues themselves contain less fat. Current products may therefore contain less fat than before, but this remains related to the recipes used. Swine production continues to evolve by modifying, through animal feeding, the composition of fatty acids deposited in tissues in order to fit to dietary recommendations for human nutrition. Specific pork production chains enrich the meat by incorporating raw materials rich in n-3 fatty acids into the feed. These are then found in processed meat products, which improves their nutritional qualities. The environmental impact will also be improved with animal production chains using local proteins to replace imported soya. All this could contribute to improving the image of processed meat products. (C) 2019 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.

The continuous improvement of nutrition is a major issue for public health. In the perspective of sustainable development, this effort needs besides the improvement of the nutritional quality of diets, to consider the environmental and economic dimensions, and also take into account the acceptability of the nutritional changes by the society and the consumers. Based on the ingredients used to formulate eight typical menus, a database with 140 food items was built and completed with information relative to the nutritional value, the environmental impacts, and some socioeconomic data. A multidimensional analysis of these data has been performed in order to explore and better understand the relationships between the different dimensions for the different categories of food items. An interactive computerized tool was then developed in order (i) to illustrate in an integrated way the main characteristics of the menus, with 23 criteria that can be presented graphically and (ii) to explore different strategies of improvement of these menus. (C) 2019 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.

Les matières premières qui entrent dans la fabrication des produits de charcuterie sont essentiellement à base de porc. La production porcine a évolué au cours des soixante dernières années, les animaux sont moins gras et les tissus gras eux-mêmes contiennent moins de lipides. Les produits de charcuterie actuels peuvent donc contenir moins de lipides qu’auparavant, mais ceci reste en relation avec les recettes utilisées. La production porcine continue d’évoluer en modifiant, par l’alimentation des animaux, la composition des acides gras déposés dans les tissus afin de répondre au mieux aux recommandations alimentaires en nutrition humaine. Des filières spécifiques de production porcine enrichissent la viande par l’incorporation dans l’aliment de matières premières riches en acides gras n-3. Ceux-ci se retrouvent ensuite dans les produits de charcuterie, ce qui améliore leurs qualités nutritionnelles. L’impact environnemental sera également amélioré avec des filières de productions animales utilisant des protéines locales en remplacement du soja importé. Tout ceci pourrait concourir à améliorer l’image des produits de charcuterie.

The objective of this work was to test, in real conditions in a company restaurant, three sample menus associated with three sample messages: "healthy'', "low carbon foot-print'' and "traceable''. The last message includes information about the origin of the products and about an environment-friendly and health-friendly production method (Bleu-Blanc-Coeur label). Each sample menu comprises three items: a starter, a main course and a dessert. The results show that hedonic factor and eating habits were the most important determinants in the choice. It may also be noted that the traceable sample menu has the best scores on the hedonic, ecological and ethical dimensions. Despite a surcharge of 10%, the protein course of this menu was also the most chosen when it was offered with its "French origin'' equivalent. (C) 2019 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.

In France, animal products (dairy products, meat and eggs) are the main source of n-3 polyunsaturated fatty acids (PUFA) in the human diet; however, many individuals do not consume enough of this nutrient. The objective of this study was to increase n-3 PUFA precursor and derivative contents in tissues and test how they influence technological and sensory qualities of meat without negatively affecting growth performances of pigs. A total of 60 male pigs [(Large White×Landrace)×Pietrain] were assigned according to their initial liveweight (50.7±2.7 kg) to five experimental groups corresponding to five different diets that they received from 14 to 22 weeks of age. Dietary lipid supplements were composed of soybean and palm oil (SP), dehulled and extruded linseed (EL-), docosahexaenoic acid (DHA)-rich microalgae (MAG) or a mixture of linseed and microalgae at 75%/25% (3EL-/MAG) and 50%/50% (EL-/MAG), respectively. Diet did not influence growth performances of pigs or the technological quality of the meat. The n-3 PUFA content in the longissimus dorsi muscle, subcutaneous backfat (SCB) and liver increased with a dietary supply of linseed and microalgae and corresponded to circulating fatty acids (FA). The amount of malondialdehyde, representative of FA lipid peroxidation measured in SCB, increased significantly with the supply of microalgae, meaning that PUFA from the microalgae included in the diet increased the meat's susceptibility to oxidation. The MAG diet scored highest for 'abnormal' flavor, similar to that of fish or organ meat, but the n-3 PUFA-rich diet had no effect on other sensory characteristics. Results of this study indicate benefits of enriching animal feed with n-3 PUFA, but the inclusion of long-chain n-3 PUFA such as DHA must be limited to avoid oxidation susceptibility and development of an off-odor.

During two months, sixty Pietrain×(Landrace×Large White) finishing pigs (50.7 to 115.2kg live weight) received diets containing various levels of C18:3n-3 from linseed and C22:6n-3 from Schizochytrium microalgae to increase the content of these fatty acids (FA) in their lean and fat tissues. Samples of tissues have been extracted from the carcass at the slaughterhouse. Tissues of pigs fed linseed had the highest C18:3n-3 and C20:3n-3 contents, while the C20:4, C20:5 and C22:6n-3 contents increased in tissues with microalgae diets. Diaphragm was fatter, but contained less monounsaturated FA, total n-6 and n-3 polyunsaturated FA (PUFA) than longissimus thoracis et lumborum and semimembranosus muscles due to their different roles. The leaf fat was the most saturated and monounsaturated tissue, regardless of the diet. Adipose tissues located in extremities contained more n-3 and n-6 PUFA than adipose tissues located in the middle of the carcass. This study showed the existence of a PUFA gradient depending on tissue location.

Fatty acids intake of French adult population does not comply with the French Population Reference Intakes (PRI). The aim the study is to quantify the impact of a modification of animal feeding system on the fatty acids intake of French population. A 15-day diet representative of average consumption for the French adult male population was developed with animal products derived either from conventional production system (STD) either from a specific production system (Bleu-Blanc-Cœur® [BBC]) that acts on the fatty acids profile of animal products. The impact of a such change in feeding system on fatty acids content has been quantified. BBC diet contributes to reducing the gap between the fatty acid content of a STD diet and the PRI with highest impact on C12:0–14:0–16:0 fatty acids (−4.6 g/d, i.e. 63.3%), C18:3n-3 (+0.8 g/d, i.e. 48.2%), C20:5n-3 (+35 mg/d, i.e. 42.7%), C22:6n-3 (+49 mg/d, i.e. 35%) and the C18:2n-6/C18:3n-3 ratio (−4.9 points, i.e. 43.5%). The research also shows that animal products complement one another. Consuming a variety of animal source foods derived from a specific feeding practices could help reduce the gap between actual consumption and recommended dietary intake of fatty acids.

This study compared effects of diets containing regular or low fiber extruded linseed and of tissue location on deposition of fatty acids (FA) in pigs. Thirty-six crossbreed growing -finishing male pigs (51 kg initial liveweight) received one of three experimental diets: control, extruded linseed (EL) and low fiber extruded linseed (EL-), Diets respectively contained 0.57, 3.90 and 4.35 g of cc-linolenic acid (ALA) per kg of feed. Pigs were stunned at 115 kg liveweight and tissues were sampled to determine their FA composition (g/100 g of total FA). Compared to EL diet, the EL-diet increased the ALA content by 18% in the longissimus dorsi muscle, 19% in the diaphragm, 9% in subcutaneous adipose tissues and 17% in flare fat. Content of n-3 polyunsaturated FA (PUFA) significantly increased with both linseed diets in the diaphragm, flare fat and subcutaneous adipose tissues in the back (SCB) and ham (SCH). The longissimus dorsi and semimembranosus muscles contained more PUFA and n-3 PUFA derivatives and less C18:3 n-3 than the diaphragm. Flare fat contained the largest percentage of SFA, followed by SCB and belly. In contrast, subcutaneous adipose tissue in the neck (SCN), adipose tissue in the ham (IH) and the SCH had a higher percentage of PUFA and C18:3 n-3 than belly, SCB and flare fat. The SCB contained the most C22:6 n-3, while the SCH contained the most C20:5 n-3. These results revealed the greater capacity of flare fat, SCB and to a lesser extent, the belly to synthesize saturated FA and the greater capacity of SCN, SCH and IH to store PUFA. This study confirmed the utility of feeding animals with interesting FA to increase their content in meat and by that to improve consumer's health.

Animal products are an important part of our diet. They contribute about one third of the energy consumed by humans. According to surveys, the share of animal lipids represents between 50 and 60% of the total lipid intake of our diet. These products bring more or less saturated fatty acids. But in meat and eggs, the main fatty acid is the oleic acid. Animal products have evolved considerably for more than 60 years. They are less fat. But often food composition tables are not updated and recent nutritional information is sometimes ignored. So, misinformation about animal products can mislead the consumer. (c) 2017 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.

Objective: This experiment was conducted to evaluate the effects of addition of Raw (R) and Treated (T) calcium bentonite (CaB) on growth, digesta characteristics, blood profiles and meat fatty acid of broiler chicks.Methodology: Two hundred and fifty, 1 day-old male Hubbard ISA broilers were allocated to 5 groups, reared for 50 days, designated as follows: Soy-corn based diet without addition of bentonite as control group (C), 2% CaBR, 5% CaBR, 2% CaBT and 5% CaBT.Results: Among the groups treated with bentonite, the CaBR 2% showed the best growth performance.The digesta moisture decreased (81-73%) when the bentonite rate increased from 2-5% of CaB at raw and treated form, which the intestinal viscosity passed of 1.76-2.12(cP).The serum level of triglycerides, total cholesterol, cholesterol HDL, calcium and sodium were significantly increased in bentonite groups.The bentonite supplementations have increased the intramuscular lipid from 4.04 in control to 5.41% in CaBR group.Saturated fatty acids of chickʼs meat were similar between the different groups.Among fatty acids, the oleic acid has been the predominant, with a significantly higher content in CaBR groups.The linolenic acid was negatively affected by 2% of bentonite treatment.However, at 5% of bentonite, the linoleic acid was higher compared to the control.Conclusion: This experiment suggest that the addition 2% of raw calcium bentonite in broiler diets has the best beneficial effects on the growth performance and carcass parameters, but the meat fatty acid composition is improved by 5% bentonite.

In obese subjects, the loss of fat mass during energy restriction is often accompanied by a loss of muscle mass. The hypothesis that n-3 PUFA, which modulate protein homoeostasis via effects on insulin sensitivity, could contribute to maintain muscle mass during energy restriction was tested in rats fed a high-fat diet (4 weeks) rich in 18 : 1 n-9 (oleic acid, OLE-R), 18 : 3 n-3 (α-linolenic acid, ALA-R) or n-3 long-chain (LC-R) fatty acid and then energy restricted (8 weeks). A control group (OLE-ad libitum (AL)) was maintained with AL diet throughout the study. Rats were killed 10 min after an i.v. insulin injection. All energy-restricted rats lost weight and fat mass, but only the OLE-R group showed a significant muscle loss. The Gastrocnemius muscle was enriched with ALA in the ALA-R group and with LC-PUFA in the ALA-R and LC-R groups. The proteolytic ubiquitin-proteasome system was differentially affected by energy restriction, with MAFbx and muscle ring finger-1 mRNA levels being decreased in the LC-R group (-30 and -20 %, respectively). RAC-α serine/threonine-protein kinase and insulin receptor substrate 1 phosphorylation levels increased in the LC-R group (+70 %), together with insulin receptor mRNA (+50 %). The ALA-R group showed the same overall activation pattern as the LC-R group, although to a lesser extent. In conclusion, dietary n-3 PUFA prevent the loss of muscle mass associated with energy restriction, probably by an improvement in the insulin-signalling pathway activation, in relation to enrichment of plasma membranes in n-3 LC-PUFA.

The aim of this study is to compare the fatty acid profile and flavor of lamb meats originating from grazing (A) and concentrate (C) diets. Twenty four lambs of Rumbi breed were used. One hundred and five days after rearing and slaughter process, left side samples of longissimus dorsi (LD) were taken from carcasses to be treated and analyzed. The fatty acids of lamb meat A and C were characterized respectively by 1.39 vs 0.41% of polyunsaturated fatty acids (PUFA n-3) (p<0.001) and 3.59vs4.64% PUFA n-6 (p<0.05), 40.51vs46.95% of monounsaturated fatty acids (MUFA) and 54.45vs48.00% of saturated fatty acids (SFA). The n-6/n-3 and LA/ALA ratios were decreased significantly in meat from grazing than concentrate 3.20 vs 14.31 and 2.79 vs 12.08 respectively. The PUFA have a high propensity to oxidize, which in turn may affect lipid stability. The malondialdehyde (MDA) showed higher concentrations (31.11vs26.06 nmol.g -1 ) at all times of the oxidation kinetics in meat (A) than (C). Considering the consumers’ interest in organic food products, a special attention for better meat storage is necessary to reach good health benefits.

The aim of this study was to increase the n-3 fatty acid (n-3 FA) content of eggs without affecting their sensorial and/or technological properties or the laying performance of hens. Laying hens from line 477 were divided into 5 groups corresponding to 5 different diets over the laying period: control diet (C) and diets containing extruded linseed with a high level of fibre (ELHF), extruded linseed with a low level of fibre (ELLF), microalgae, or a combination of 75% ELLF and 25% MA (ELLF+MA). Dietary enrichment with n-3 FA had no effect on the laying performance, hen body weight or egg white viscosity. The egg yolks produced by hens fed the diet containing microalgae were redder than egg yolks from the other groups, suggesting the presence of red pigments in the microalgae preparation. However, the colour difference was low and not perceptible to the human eye. Moreover, colour measurement of egg yolks by sensorial analysis panellists using the Roche colour fan did not reveal a diet effect on this parameter. Egg yolk lipid content was not affected by diet. The egg yolk of hens fed on diets containing linseed and/or microalgae had greater n-3 FA content (×2.5 to 2.9 compared to group C). Linseed mainly increased the linolenic acid content (×3.0 to 3.4 compared to group C) and the microalgae increased the LC n-3 FA content (×4.1 compared to group C). Dietary enrichment with n-3 FA had no effect on the sensorial quality of shell cooked eggs except for the "unusual flavour" criterion for which the score was higher for the MA group compared to the other groups and corresponded to a fishy flavour.