Jean-François J.-F. Hocquette

Unité Mixte de Recherche sur les Herbivores

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Isabelle Cassar‐Malek

Unité Mixte de Recherche sur les Herbivores

144

Catherine C. Jurie

Unité Mixte de Recherche sur les Herbivores

Marie‐Pierre Ellies‐Oury

Unité Mixte de Recherche sur les Herbivores

Sghaïer Chriki

Unité Mixte de Recherche sur les Herbivores

Gilles Renand

Génétique Animale et Biologie Intégrative

Brigitte Picard

Unité Mixte de Recherche sur les Herbivores

Didier D. Micol

Unité Mixte de Recherche sur les Herbivores

Dominique Bauchart

Unité Mixte de Recherche sur les Herbivores

Brigitte B. Picard

Unité Mixte de Recherche sur les Herbivores

Hubert H. Levéziel

Université de Limoges

Cooperative Institutions

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

284

Institut National de la Recherche Agronomique

249

Unité Mixte de Recherche sur les Herbivores

210

Université Clermont Auvergne

107

Centre National de la Recherche Scientifique

107

Inserm

VetAgro Sup

Clermont Université

Centre de Recherche en Nutrition Humaine d'Auvergne

Institut National de la Recherche Agronomique du Niger

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Etude du transcriptome du muscle pour l'identification de gènes déterminant les caractéristiques musculaires et les qualités sensorielles de la viande bovine.

K. Sudre Isabelle Cassar‐Malek Christine Leroux Anne Listrat Catherine C. Jurie

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The relationship between muscle metabolic pathways and marbling of beef

Jean-François J.-F. Hocquette Catherine C. Jurie Y. Ueda P. Boulesteix Dominique Bauchart

Three muscle types were taken from 4 groups of steers of different genotypes which express either high (Angus, Japanese Black x Angus) or low (Limousin) levels of marbled meat. Expression or activities of different proteins or enzymes controlling energy metabolism were determined. Angus and Crossbred animals were characterised by a more oxidative muscle metabolism (especially a higher cytochrome-c oxidase activity) and a higher protein content of adipocyte fatty acid binding protein. The latter was considered as a good predictor of marbling.

Marbled meat

Muscle protein

10.3920/9789086865208_096

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The myth of alternative meats

Jean-François J.-F. Hocquette

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Modelling the physiological, muscular, and sensory characteristics in relation to beef quality from 15 cattle breeds

Livestock Science (2024)

J. Albechaalany M-P. Ellies-Oury Jérôme Saracco M.M. Campo R.I. Richardson

Beef Cattle

Flavour

Intramuscular fat

Sensory Analysis

Marbled meat

10.1016/j.livsci.2023.105395

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Phenotyping of animals and their meat: applications of low-power ultrasounds, near-infrared spectroscopy, raman spectroscopy and hyperspectral imaging

HAL (Le Centre pour la Communication Scientifique Directe) (2017)

Donato Andueza Benoît‐Pierre Mourot Jean-François J.-F. Hocquette Jacques Mourot

Imaging Spectroscopy

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Lecture d'actualité : Des arguments scientifiques face aux interrogations à propos de l'élevage Présentation de l'ouvrage collectif « L'élevage pour l'agroécologie et une alimentation durable »

Sghaïer Chriki Marie‐Pierre Ellies‐Oury Jean-François J.-F. Hocquette

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Effects of a diet rich in medium-chain fatty acid on lipoprotein lipase (LPL) and carnitine palmitoyltransferase I (CPT I) activities in the heart from preruminant calves

annales de biologie animale biochimie biophysique (1999)

Cécile Piot Jean-François J.-F. Hocquette Patrick Herpin Dominique Bauchart

10.1051/rnd:19990117

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Muscle fatty acid oxidative capacity is a determinant of whole body fat oxidation in elderly people

AJP Endocrinology and Metabolism (2001)

Béatrice Morio Jean-François J.-F. Hocquette Christophe Montaurier Yves Boirie‌Corinne Bouteloup‐Demange

In sedentary elderly people, a reduced muscle fatty acid oxidative capacity (MFOC) may explain a decrease in whole body fat oxidation. Eleven sedentary and seven regularly exercising subjects (65.6 ± 4.5 yr) were characterized for their aerobic fitness [maximal O 2 uptake (V˙o 2 max )/kg fat free mass (FFM)] and their habitual daily physical activity level [free-living daily energy expenditure divided by sleeping metabolic rate (DEE FLC /SMR)]. MFOC was determined by incubating homogenates of vastus lateralis muscle with [1- 14 C]palmitate. Whole body fat oxidation was measured by indirect calorimetry over 24 h. MFOC was 40.4 ± 14.7 and 44.3 ± 16.3 nmol palmitate · g wet tissue −1 · min −1 in the sedentary and regularly exercising individuals, respectively ( P = nonsignificant). MFOC was positively correlated with DEE FLC /SMR ( r = 0.58, P < 0.05) but not with V˙o 2 max /kg FFM ( r = 0.35, P = nonsignificant). MFOC was the main determinant of fat oxidation during all time periods including physical activity. Indeed, MFOC explained 19.7 and 30.5% of the variance in fat oxidation during walking and during the alert period, respectively ( P < 0.05). Furthermore, MFOC explained 23.0% of the variance in fat oxidation over 24 h ( P < 0.05). It was concluded that, in elderly people, MFOC may be influenced more by overall daily physical activity than by regular exercising. MFOC is a major determinant of whole body fat oxidation during physical activities and, consequently, over 24 h.

Oxidation reduction

10.1152/ajpendo.2001.280.1.e143

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Le métabolisme énergétique musculaire au cours de la croissance et après l'abattage de l'animal.

HAL (Le Centre pour la Communication Scientifique Directe) (1996)

Jean-François J.-F. Hocquette Brigitte B. Picard Xavier Fernández

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The potential benefits of genetics and genomics to improve beef quality-a review

HAL (Le Centre pour la Communication Scientifique Directe) (2006)

Jean-François J.-F. Hocquette Gilles Renand Hubert H. Levéziel Brigitte Picard Isabelle Cassar‐Malek

factors associated with meat ageing, but also on muscle characteristics of live animals, which themselves depend on genetic, nutritional and rearing factors. Different breeds or different genotypes of the same breed mainly differ by the characteristics of their connective tissue (content and solubility of collagen), content and composition of intramuscular fat and/or the characteristics of their muscle fibres (slow-oxidative, fast-oxidoglycolytic and fast glycolytic). These differences induce mainly differences in meat colour and cooking losses and, to a lesser extent, in flavour and tenderness of beef. Mutation in the myostatin gene induces generalized hypertrophy of muscles, promotes a glycolytic muscle fibre metabolism, and leads to decreased collagen and intramuscular fat contents which favour tenderness and dietary attributes. Simultaneously, however, lower intramuscular fat content is detrimental for flavour. The genetic variability is quite high for intramuscular fat content (marbling), moderate for tenderness and low for flavour and juiciness. The identification of polymorphisms in some key genes which determine characteristics of connective tissue or of muscle fibres has been reported because of their association with beef quality traits. Gene or protein expression profiling thanks to the advent of functional genomics has also allowed the identification of new molecular indicators of tenderness or marbling. Generally, genetic selection in favour of high muscle development and low fat deposition induces an orientation of muscle fibres towards the fast-glycolytic type as demonstrated by biochemical and functional genomic studies.Cited are 64 references.Key woRDS: beef / cattle / genetics / genomics / muscle*hocquet@clermont.inra.fr

Intramuscular fat

Marbled meat

Myostatin

Flavour

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