National audienceThe aims of this study were to identify breeding practices during the fattening period that have the highest influence on carcass and beef meat sensory qualities in order to pilot simultaneously these two qualities, in Charolais heifers. One difficulty is that breeding practice is a combination of different livestock factor combinations. This study was performed on individual data from 111 heifers, during the fattening period. Available data concern livestock data (p=12), carcass characteristics (p=6) and flank steak (Rectus Abdominis) sensory proprieties. Four clusters representing four different breeding practices(J_leg, Fini_long, A_lourde and Conc_leg), were identified from two hierarchical ascendant classifications (HA...
The aim of this study was to analyse three commercial beef categories of the ‘Serrana de Teruel bree...
Resumo: A raça Bonsmara foi desenvolvida na África do Sul por meio de cruzamentos das raças Afrikane...
This work is part of the collective scientific expertise on the ‘Quality of animal-derived foods acc...
National audienceThe aims of this study were to identify breeding practices during the fattening per...
This study of relationships between meat results of Simmental culled-cows and fattening practices is...
Les systèmes d’élevage allaitants peuvent être diversifiés par leurs pratiques d’élevage (type d’ani...
La variabilité de la tendreté est considérée comme un facteur majeur expliquant la diminution de la ...
National audienceThe requirements for the extension, featuring and enhancement of the marketing valu...
National audienceBeef traits, muscle characteristics of the Longissimus thoracis and meat quality at...
National audienceFeed intake capacity of forages is an essential ability of beef cows that have to e...
International audienceCette étude a caractérisé, pour la première fois, les conduites d'élevage (de ...
This paper presents the results of a study on the effects of crossing domestic Simmental with French...
International audienceThe study aim was to identify the effects of the rearing management applied th...
National audienceThis work initially published in Meat Science (122, 163-172) in 2016 provides a new...
National audienceTo identify the benefic effects of breeding practices, for the fattening period, on...
The aim of this study was to analyse three commercial beef categories of the ‘Serrana de Teruel bree...
Resumo: A raça Bonsmara foi desenvolvida na África do Sul por meio de cruzamentos das raças Afrikane...
This work is part of the collective scientific expertise on the ‘Quality of animal-derived foods acc...
National audienceThe aims of this study were to identify breeding practices during the fattening per...
This study of relationships between meat results of Simmental culled-cows and fattening practices is...
Les systèmes d’élevage allaitants peuvent être diversifiés par leurs pratiques d’élevage (type d’ani...
La variabilité de la tendreté est considérée comme un facteur majeur expliquant la diminution de la ...
National audienceThe requirements for the extension, featuring and enhancement of the marketing valu...
National audienceBeef traits, muscle characteristics of the Longissimus thoracis and meat quality at...
National audienceFeed intake capacity of forages is an essential ability of beef cows that have to e...
International audienceCette étude a caractérisé, pour la première fois, les conduites d'élevage (de ...
This paper presents the results of a study on the effects of crossing domestic Simmental with French...
International audienceThe study aim was to identify the effects of the rearing management applied th...
National audienceThis work initially published in Meat Science (122, 163-172) in 2016 provides a new...
National audienceTo identify the benefic effects of breeding practices, for the fattening period, on...
The aim of this study was to analyse three commercial beef categories of the ‘Serrana de Teruel bree...
Resumo: A raça Bonsmara foi desenvolvida na África do Sul por meio de cruzamentos das raças Afrikane...
This work is part of the collective scientific expertise on the ‘Quality of animal-derived foods acc...