Qualité des produits: modulation par l'alimentation des animaux de la composition en acides gras du lait et de la viande

La composition en Acides Gras (AG) du lait et de la viande est une composante importante de leur qualite nutritionnelle pour l’Homme, qui est fortement modulable a court terme par l’alimentation des animaux d’elevage. Cet article resume les grands axes de recherche et les principaux resultats obtenus a l’INRA sur ce sujet au cours des 10 dernieres annees. Chez le porc, le poulet et le lapin, les recherches ont principalement porte sur le transfert des AG polyinsatures, en particulier le 18:3 n-3 du lin, de l’aliment a la viande (muscle et tissu adipeux) et ses consequences sur la qualite des carcasses. Chez les ruminants, on a etudie les effets des principaux types de fourrages (herbe pâturee, foins, ensilages d’herbe ou de mais) et de concentres (cereales, oleagineux), et leurs interactions, sur les AG du lait et de la viande bovine, notamment les AG satures et insatures (oleique, trans, conjugues et 18:3 n-3). Des differences marquees existent entre les reponses des AG du lait de la vache et de la chevre laitiere. Des etudes en cours evaluent les eventuels effets secondaires des pratiques alimentaires sur la qualite sensorielle des produits et la sante des animaux, et sur une possible utilisation du profil en AG pour tracer l’origine des produits. Les etudes futures devront aussi integrer l’avancee attendue des connaissances en nutrition humaine sur les effets potentiels des differents AG majeurs et mineurs des produits animaux standards ou enrichis.

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