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Publications (520)
OMICs-based approaches, also known as foodomics, are used for the in-depth characterization and better management of numerous food products, including muscle foods. In meat research, foodomics can be described as a discipline combining food and nutrition studies through the implementation of OMICs technologies to improve the quality and ensure the...
Les travaux étudiant la relation entre l’élevage des bovins et la qualité des carcasses ou de la viande portent généralement sur l’effet de facteurs d’élevage (de la période de finition) pris individuellement. Peu de recherches traitent de l’effet des pratiques d’élevage (combinaisons de plusieurs facteurs d’élevage) appliquées tout au long de la v...
This study characterized, for the first time, the rearing managements (from birth to slaughter) applied throughout the cull cows’ life and observed the effect of these managements on the carcass and meat properties. From the individual data of 371 Charolais cull cows, three rearing managements were defined and characterized with 60 rearing factors....
The aim of this work was to study, for the first time, the effects of the rearing management (from birth to slaughter) applied throughout the life of young bulls on carcass and meat quality. Five rearing managements were defined statistically, from a combination of 30 rearing factors, using a hierarchical clustering on principal components. This st...
Proteomics, one of the foodomics techniques, represents a comprehensive characterization of all, or a partial set of, expressed proteins present in a tissue or a fluid sample and/or in a biological system interacting with the studied matrix or fluid at any given time in an organism. Proteomics has been extensively used in the last 20 years in the f...
Cattle are herd animals that co-habit in groups, respecting a social hierarchy. Hierarchy influences behaviour and stress levels within the herd and is dependant upon several factors, including animal horn status (Reiche et al., 2020). Pre-slaughter cattle face several stressful challenges, including; mixing, handling, transportation and lairage; w...
Myostatin deficiency leads to extensive skeletal muscle hypertrophy, but its consequence on post-mortem muscle proteolysis is unknown. Here, we compared muscle myofibrillar protein degradation, and autophagy, ubiquitin-proteasome and Ca²⁺-dependent proteolysis relative to the energetic and redox status in wild-type (WT) and myostatin knock-out mice...
This review, based on data integration, focuses on the potential of proteomics to study beef color variation and protein biomarkers discovery. It discusses the molecular pathways and underlying mechanisms of beef color recently revealed by proteomics studies. The data-mining integromics of normal beef color gathered 79 putative biomarkers from 13 s...
Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to...
The aims of this study were, analysing the effects of rearing managements, carcass traits, and muscle type (M. complexus [CP], M. infraspinatus [IF], M. longissimus [LM], M. rhomboideus [RH], and M. serratus ventralis [SV]) on toughness of raw meat; developing prediction models to act on their toughness. According to our results obtained on the dat...
Mass spectrometry has proven to be a valuable tool for the accurate quantification of proteins. In this study, the performances of three targeted approaches, namely Selected Reaction Monitoring (SRM), Parallel Reaction Monitoring (PRM) and Sequential Windowed Acquisition of Theoretical Mass Spectra (SWATH‐MS), to accurately quantify ten potential b...
The mutation T3811 ➜ G3811 (TG3811) discovered in the myostatin gene of the Blonde d’Aquitaine breed is suspected of contributing to the outstanding muscularity of this breed. An experiment was designed to estimate the effect of this mutation in a F2 and back-cross Blonde d’Aquitaine x Holstein population. By genotyping all known mutations in the m...
Over the last two decades, proteomics have been employed to decipher the underlying factors contributing to variation in the quality of muscle foods, including beef tenderness. One such approach is the application of high-throughput protein analytical platforms in the identification of meat quality biomarkers. To broaden our understanding about the...
Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack. The neglecting of various aspects of the model paradigm may explain this. First, preslaughter stress has a major impact on mea...
The effects on tenderness of extended ageing of longissimus thoracis (LT, striploin) muscle that differed in structure and composition were examined. Spring-born Angus × Holstein-Friesian heifers (n = 48) and Belgian Blue × Holstein-Friesian heifers (n = 48) were slaughtered, within sire breed, at 20 or 25 mo of age. Approximately 48 h post-mortem,...
The aim of this integrative study was to investigate the relationships between biochemical traits (total, insoluble and soluble collagens (TCol, ICol, SCol), cross-links (CLs), proteoglycans (TPGs), proportion of fiber types, total lipids (TLips), main fatty acids (FAs) families, the n-6/n-3 polyunsaturated FA (n-6/n-3PUFA) ratio and the sensory at...
This study evaluated the potential of a panel of 20 protein biomarkers, quantified by Reverse Phase Protein Array (RPPA), to explain and predict two important meat quality traits, these being beef tenderness assessed by Warner-Bratzler shear force (WBSF) and the intramuscular fat (IMF) content (also termed marbling), in a large database of 188 Prot...
Within the objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this special issue of Foods journal (https://www.mdpi.com/books/pdfview/book/2241) gathers papers on studies about the nutritional, sensory, and technological qualities of carcass, muscle, meat, and meat-products. This spe...
Background
Implementation of proteomics over the last decade has been an important step toward a better understanding of the complex biological systems underlying the conversion of muscle to meat. These sophisticated analytical tools have helped to reveal the biochemical pathways involved in fresh meat colour and have identified key protein biomar...
Crosstalk between adipose and muscular tissues is hypothesized to regulate the number of muscular and adipose cells during fetal growth, with post-natal consequences on lean and fat masses. Such crosstalk largely remains, however, to be described. We hypothesized that a characterization of the proteomes of adipose and muscular tissues from bovine f...
Intramuscular connective tissue ( IMCT ) is mainly composed of several fibrils (known as total collagen ( TCol )) linked between each other by different chemical cross-links ( CLs ), the whole being embedded in a matrix of proteoglycans ( PGs ). In the field of beef quality, there is limited information on the role of CLs and PGs. Accordingly, seve...
The control of meat quality traits constitutes an important target for any farm animal production, including cattle. Therefore, a better understanding of the biochemical properties that drive muscle development and final outcomes, constitute one of the main challenging topics of animal production and meat science. Accordingly, this review focuses o...
The aim of this study was to analyse simultaneously the effect of rearing managements (RM), carcass traits, muscle type (longissimus thoracis, LT and rectus abdominis, RA) and their interactions on colour (system L*a*b*), sensory and rheological properties of 77 heifers. The data used were 46 rearing factors defining four RM applied during the heif...
Meat is an important source of proteins, vitamins, minerals, and fat, and these nutrients are important for their beneficial effects on human health. In recent years, meat quality has become a more relevant topic for consumers with regard to health and sensory characteristics, and for beef industry stakeholders because it affects their profitabilit...
Ahmed Ouali was born on October 4, 1948 in Tigzirt, Tizi-Ouzou, Algeria. In 1952, he moved with his parents to Montluçon, France. In 1974, he was trained and graduated with a bachelor's degree in Biochemistry at the University of Lyon. He then, in 1976, earned a joint Ph.D. in Animal Science at the University of Blaise Pascal (Clermont-Ferrand) whe...
Meat is an important source of proteins, vitamins, minerals and fat, and these nutrients are important for their beneficial effects on human health. In recent years, meat quality has become a more relevant topic for consumers with regard to health and sensory characteristics, and for beef industry stakeholders because it affects their profitability...
BACKGROUND
The present study aimed to identify relationships between components of intramuscular connective tissue, proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55 °C. Accordingly, four muscles differing in their metabolic and contractile properties, as well as in their collagen content and bu...
We and others have identified biomarker candidates of tenderness or marbling, two major attributes of bovine meat-eating qualities for consumers' satisfaction. In this study, Reverse Phase Protein Arrays (RPPA) and targeted mass spectrometry assays using Parallel Reaction Monitoring (PRM) were developed to test whether 10 proteins pass the sequenti...
Meat quality prediction is a priority for the beef industry. Label free shotgun proteomics was performed on Longissimus muscle and plasma from 20 crossbred Charolais x Aubrac beef heifers, classified as subgroups of 5 extreme tender and 5 extreme tough meat according to sensory evaluation, Warner Bratzler shear force, and a synthetic tenderness ind...
This meta-proteomics review focused on proteins identified as candidate biomarkers of beef tenderness by comparing extreme groups of tenderness using two-dimensional electrophoresis (2-DE) associated with mass spectrometry (MS). We reviewed in this integromics study the results of 12 experiments that identified protein biomarkers from two muscles,...
Sophisticated “-OMICs” technologies—genomics, transcriptomics, proteomics, peptidomics, metabolomics, and lipidomics—are a novelty in food sciences, and were successfully implemented to address meat-quality issues. In this Special Issue, we invite authors to submit research or review papers on the application of OMICs tools to characterize the qual...
This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers a...
The biochemical and organoleptic characteristics of the longissimus thoracis muscle from suckler bulls (n = 56) finished on a concentrate-based system (C) or raised in a pasture-based system (P) incorporating 99 (P99), 162 (P162) or 231 days (P231) of grazing prior to indoor finishing on the concentrate-based diet were investigated. Age at slaughte...
This trial aimed to integrate metadata that spread over farm-to-fork continuum of 110 Protected Designation of Origin (PDO) Maine-Anjou cows and combine two statistical approaches that are chemometrics and supervised learning; to identify the potential predictors of beef tenderness analyzed using the instrumental Warner-Bratzler Shear force (WBSF)....
The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic properties of meat and cattle performances, includi...
In this paper, we describe a new computational methodology to select the best regression model to predict a numerical variable of interest Y and to select simultaneously the most interesting numerical explanatory variables strongly linked to Y. Three regression models (parametric, semi-parametric and non-parametric) are considered and estimated by...
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 °C) and evaluated for tenderness by trained panelists from France (FR) and the United Kingdom (UK). Using principal component regressions, the tenderness scores of each breed, country origin of...
For several years, studies conducted for discovering tenderness biomarkers have proposed a list of 20 candidates. The aim of the present work was to develop an innovative methodology to select the most predictive among this list. The relative abundance of the proteins was evaluated on five muscles of 10 Holstein cows: gluteobiceps, semimembranosus,...
The aim of this work was to study the effects of four different rearing managements applied during the heifers’ whole life period (WLP) on muscles from ribs in the chuck sale section. The characteristics of meat studied were the sensory, rheological, and color of the longissimus muscle (LM) and the rheological traits of four other muscles: complexu...
Adipose tissue (AT) deposits, either intramuscular (i.e., marbling) or at the carcass level, are major economic drivers in the beef industry. To identify biomarkers and unravel mechanisms of AT deposition, we combined gel-based and gel-free methods and we mined the differential proteome of the longissimus thoracis from cows differing by two levels...
The aim of study was to investigate the relationships between the characteristics of cull beef cows in the Rouge des Prés breed, finishing practices and physicochemical characteristics and sensory traits of Longissimus thoracis (LT) and Rectus abdominis (RA) muscles from 111 cows. On the basis of our surveys, which qualify at cow level the animal c...
This study analyzed the effect of gender on the abundances of 20 protein biomarkers of tenderness and/or intramuscular fat content in five muscles: Longissimus thoracis, Semimembranosus, Rectus abdominis, Triceps brachii and Semitendinosus, from cows and steers of the Protected Designation Origin Maine Anjou. The protein abundances were quantified...
The sensory properties of beef are known to depend on muscle fiber and intramuscular connective tissue composition (IMCT). IMCT is composed of collagens, proteoglycans and glycoproteins. The differentiation of muscle fibers has been extensively studied but there is scarcity in the data concerning IMCT differentiation. In order to be able to control...
BACKGROUND
This study implemented a holistic approach based on the farm‐to‐fork data at the four levels of the continuum (farm – slaughterhouse – muscle – meat) to study the inter‐individual cluster variability of beef tenderness. For that, 171 young bulls were selected on a large database of 480 animals according to the industrial expectations bas...
BACKGROUND
The present study explored the potential use of decision trees on rearing factors (q = 10) and carcass characteristics (q = 12) for the development of prediction model rules of beef tenderness prediction/categorization. Accordingly, 308 young bulls were used by a sensory panel to evaluate the tenderness potential of ribeye steaks grilled...
The fatness and conformation scores characterise the payment of cattle carcasses in the EUROP system. The management of these carcass traits is important for stakeholders of the meat chain. The aim of this study was to identify rearing factors, applied during the fattening period, influencing the fatness and conformation scores of the carcasses, in...
Date de parution : 21/03/2019Editeur : Pu Blaise PascalISBN: 978-2-84516-844-2
Animal production experiments generate large numbers of individual data called metadata. However, these have not been extensively used in animal sciences including meat science compared to other disciplines. Therefore, our project intend to use meat science metadata that spread over the continuum, from farmgate-to-meat, to identify how can we joint...
This study is based on an integromic approach of 71 young bulls’ data from farmgate-to-meat continuum including omics-based biomarkers, to understand beef tenderness variability in two muscle cuts that differ by their contractile and metabolic properties. By the means of chemometrics using partial least squares (PLS) and principal component regress...
Fifty-four Limousin x Swiss dairy breed crossbred young bulls were used of which half
had been disbudded under anaesthesia and locally and systemically administered
analgesia using a hot iron at the age of 7 weeks. After slaughter at the age of 17
months, Longissimus thoracis samples were obtained and subjected to shotgun
proteomic analysis, which...
The aim of this study was to investigate the impact of rearing managements applied during a heifers’ whole life on the carcass and flank steak (rectus abdominis) meat traits. For this study, rearing managements applied on 96 heifers were identified by conducting surveys in farms. A heifers’ whole life was divided into three key periods: Pre-weaning...
The abundance of some protein biomarkers of tenderness or intramuscular fat content are modified by rearing practices during the finishing period with differences depending on the muscle type.
Powerfulness of decision trees for beef flavour categorization using rearing factors and carcass data.
Among 20 protein biomarkers of tenderness or adiposity in rectus abdominis muscle, only the relative abundance of α-tubulin, a negative biomarker of adiposity, was modified by rearing practices.
Among 20 protein biomarkers of tenderness or adiposity in rectus abdominis muscle, only the relative abundance of α-tubulin, a negative biomarker of adiposity, was modified by rearing practices.
Beef tenderness is influenced by several intrinsic and extrinsic factors [1], which are measurable from the farmgate to meat levels. In the large literature, there is scarcity in studies that have evaluated simultaneously the effects of the continuum data, from farmgate to meat, on beef qualities. Accordingly, we hypothesized that considering this...
Tenderness is one of the main drivers of beef palatability that consumers consider when they are making (re)purchasing decision [1]. The variability of tenderness affects negatively consumer satisfaction. Because beef meat is more expensive from other meats, beef industry seeks for new strategies that would provide products of consistent quality to...
The aim of the PHASE Division's research on animal products is to understand and predict the consequences of rearing conditions on the development of these products, particularly the quantity as well as the sensorial, nutritional, technological and health qualities of meat products. The ambition is to find compromises allowing to high value product...
Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis of 20 of these proteins representative of several biological functions: muscle structure and ultrastruc...
Raw protein data
Raw protein data of the 20 muscle proteins quantified by Reverse Phase Protein Array (RPPA) in Longissimus thoracis (LT), Semimembranosus (SM), Rectus abdominis (RA), Triceps brachii (TB) and Semitendinosus (ST) and expressed in log2 transformed values.
Robust Pearson correlation coefficients obtained for the five muscles and for each muscle alone that were used to build the correlation network of Fig. 3
The red and green rows highlight the significant negative or positive correlations, respectively.
Protein biomarkers of meat tenderness are known to be of primary importance for the prediction of meat quality, and hence, industry profitability. Proteome analysis was performed on meat from 8 Main Anjou beef cattle, previously classified as tender or tough meats by Warner Bratzler shear force measurements. Myofibrillar fraction of Longissimus tho...
Post-genomic era of molecular biology-Proteomics era II The ERA (European Research Area) Chair team of Zagreb has been created through the European Union seventh research framework program. The objective is to upgrade, encourage, develop and enlarge the capacities in molecular biology of veterinary medicine at the Faculty of Veterinary Medicine of...
In this study, four prediction models were developed by logistic regression using individual data from 96 heifers. Carcass and sensory rectus abdominis quality clusters were identified then predicted using the rearing factors data. The obtained models from rearing factors applied during the fattening period were compared to those characterising the...
Cet article est en partie tiré des résultats d’une étude récemment publiée dans Journal of Agricultural and Food Chemistry (2017), 65 (37), pp 8264–8278 : DOI : http://dx.doi.org/10.1021/acs.jafc.7b03239) qui avait comme principal objectif l’identification de pratiques d’élevage à partir de 16 variables reflétant à la fois la vie de l’animal et la...
The chapter revolves around the use of proteomics in skeletal muscle research in farm animals. The importance of muscle proteome characterisation is highlighted, together with the use of proteomics in studies related to animal production and meat quality traits. Specifically related to animal production, the chapter gives an overview of proteomics...
The validation of biomarkers and tools for the prediction of beef texture remains a challenging task. In this study, reverse phase protein arrays (RPPA) quantified 29 protein biomarkers in the m. Longissimus thoracis of Charolais cattle sampled early post-mortem. Myosin heavy chain 1 (MHC1, slow-oxidative fibers) and Retinal dehydrogenase 1 (ALDH1A...
La biologie musculaire et ses conséquences sur la qualité de la viande bovine
The ERA (European Research Area) Chair team of Zagreb has been created through the European Union seventh research frameworkprogram. The objective is to upgrade, encourage, develop and enlarge the capacities in molecular biology of veterinary medicine at the Facultyof Veterinary Medicine of the University of Zagreb, Croatia, for a 4 years period. D...
L’enjeu des recherches du département PHASE sur les produits animaux est de comprendre et de prédire les conséquences des conditionsd'élevage sur l’élaboration des produits notamment carnés, leur quantité et leurs qualités sensorielles, nutritionnelles, technologiques et sanitaires.Il s'agit de trouver des compromis pour obtenir des produits de hau...
Partie 2 - Déterminants alimentaires et non alimentaires en élevage de la qualité des produits (Chapitre 7)
The chapter revolves around the use of proteomics in skeletal muscle research in farm animals. The importance of muscle proteome characterisation is highlighted, together with the use of proteomics in studies related to animal production and meat quality traits. Specifically related to animal production, the chapter gives an overview of proteomics...
Up to now, genetic selection in cattle has been directed in favour of muscle growth, which changes muscle characteristics, and hence meat quality. One key concern, that now needs examination, is to understand the relationships between muscle growth and muscle characteristics related to meat quality. To achieve such a goal, muscles of divergently se...
Data from birth to slaughter of cull cows allowed using PCA-based approach coupled with the iterative K-means algorithm the identification of three rearing practices classes. The classes were different in their carcass characteristics. Old cows raised mainly on pasture have better carcass characteristics, while having an equivalent tenderness, juic...
The Blonde d'Aquitaine (BA) is a French cattle breed with enhanced muscularity, partly attributable to a MSTN mutation. The BA m. Semitendinosus has a faster muscle fibre isoform phenotype comprising a higher proportion of fast type IIX fibres compared to age matched Charolais (CH). To better understand the molecular network of modifications in BA...
The aim of this study was to investigate the relationship between the abundances of Bov-SERPINA3 inhibitors (able to form pseudo-irreversible complexes with their target enzymes) and meat tenderness in Rectus abdominis muscle from PDO Maine-Anjou cows. The experiment included 4 tender (TE) and 4 tough (TO) samples from 20 animals, based on Warner-B...
This work used K-means (k=3) after PCA analysis on 109 PDO Maine-Anjou cows according to the abundances of small and large heat shock proteins (HSPs) in the Longissimus thoracis muscle. Classes LP (n=24) and SP (n=33) were characterized by greater abundances of large and small HSPs, respectively, while class IP (n=52) was intermediate. The classes...
Through a multivariate statistical approach, 110 PDO “Protected Designation of Origin” Maine-Anjou cull cows were grouped into three clusters on the basis of rearing practices data. The clusters showed differences in carcass, muscle and meat properties, without effect on meat tenderness of Longissimus thoracis (LT) muscle. The LT of the animals rai...
This work used K-means (k=3) after PCA analysis on 109 PDO Maine-Anjou cows according to the abundances of small and large heat shock proteins (HSPs) in the Longissimus thoracis muscle. Classes LP (n=24) and SP (n=33) were characterized by greater abundances of large and small HSPs, respectively, while class IP (n=52) was intermediate. The classes...
The aim of this study was to investigate the relationship between the abundances of Bov-SERPINA3 inhibitors (able to form pseudo-irreversible complexes with their target enzymes) and meat tenderness in Rectus abdominis muscle from PDO Maine-Anjou cows. The experiment included 4 tender (TE) and 4 tough (TO) samples from 20 animals, based on Warner-B...
The aim of this study was to predict carcass quality clusters from the relative abundance of 20 biomarkers of meat tenderness and adiposity measured from rectus abdominis muscle samples. The carcass quality clusters were determined from 3 carcass traits: cold carcass weight, dressing percentage and conformation score, measured on 75 heifer carcasse...
The aim of this study was to predict carcass quality clusters from the relative abundance of 20 biomarkers of meat tenderness and adiposity measured from rectus abdominis muscle samples. The carcass quality clusters were determined from 3 carcass traits: cold carcass weight, dressing percentage and conformation score, measured on 75 heifer carcasse...
Growth, and muscle colour, fibre type and metabolic profile were measured in late-maturing breed sired suckler bulls finished on pasture or indoors and slaughtered at 19 months of age. When compared to bulls finished indoors and offered
a high concentrate-ration, the carcass weight of grazing bulls was lower, their carcasses were leaner and their l...
This study investigates relationships between 21 biomarkers and meat color traits of Longissimus thoracis muscles of young Aberdeen Angus and Limousin bulls. The relationships found allowed to propose metabolic processes underlying meat color. The color coordinates were related with several biomarkers. The relationships were in some cases breed-dep...
The proximate composition, organoleptic quality, metabolic enzyme activity and fibre characteristics of longissimus thoracis muscle from suckler bulls assigned to three target indoor winter (from 9 to 13 months of age approximately) growth rates (average daily gain of 0.6, 1.0 and 1.5 kg n = 14/group) were investigated. The feeding regimes to achie...
