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Master Thesis

Étude de l'amélioration du rapport entre les acides gras n-6 et les acides gras n-3 de la viande bovine

Abstract : Today, nutritionists recommend eating more polyunsaturated fatty acids from the Omega 3 family, that is to say 2 g/day, in order to rebalance the ratio between Omega 6 and Omega 3. This wish expressed by health professionals has resulted in dietary guidelines established by AFSSA, which recommends a ratio of n-6 fatty acids to n-3 fatty acids of up to a maximum of 5, which is currently at 15 in the French population. Beef is a product decried by nutritionists as being rich in saturated fatty acids, with a very poor Omega 6 to Omega 3 ratio. The latter is actually between 11 to 5, on the average, in beef. The decrease in consumption of beef and these nutritional concerns led to studies to improve the nutritional intake of beef. These studies showed that cattle feed was a key factor. This finding is at the origin of associations, such as "Bleu Blanc Coeur", which mainly promote flax to improve the nutritional value of products. Some players in the meat industry, such as SVA Jean Rozé, also observed the effects of diet on the sensory quality of beef, which led to the creation of the initiative, “Boeuf de Nos Régions“ (Beef of our Regions). The study shows that feeds such as flax and grass, which are recommended as part of the process at SVA Jean Rozé, also help to improve the nutritional quality since a ratio of less than 2 of n-6 fatty acids to n-3 fatty acids is obtained. Compliance with a diet mainly composed of grass supplemented with beet pulp, dehydrated alfalfa and flax, significantly improves the nutritional quality of meat, and thus meets the current recommendations.
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Master Thesis
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Guillaume Perdriel. Étude de l'amélioration du rapport entre les acides gras n-6 et les acides gras n-3 de la viande bovine. Science des productions animales. 2015. ⟨dumas-01713941⟩



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