Comparaison des qualités de la viande et de la carcasse d'agneaux produits en élevage biologique ou conventionnel

Content Provider	Semantic Scholar
Author	Prache, S. Ballet, Joris Jailler, R. Méteau, Karine Picard, Brigitte Renerre, Michel Bauchart, Dominique Pourrat, Juliane Legay, Christelle Thomas, Alain
Copyright Year	2009
Abstract	Comparison of the meat and carcass quality of lambs raised in organic or conventional production systems. The 'organic' label on a product guarantees that synthetic fertilisers, pesticides and hormones are not used in the production process and that the use of pharmaceutical products and drugs is limited. However, product quality is often questioned and we have to anticipate the consumer demand for product quality guarantees. This study was conducted to compare the sensory and nutritional meat and carcass qualities of lambs raised under an organic (O) or a conventional (C) production system. Comparisons were made with both pasture-fed lambs and lambs that were stall-fed indoors with concentrate and hay. The experiment was conducted over two years for stall-fed lambs (S) (group O, n=24; group C, n=24) and three years for pasture-fed lambs (P) (group O, n=36; group C, n=36). For P lambs, O and C production systems differed in terms of the level of mineral N fertilisation of the pasture.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://orgprints.org/15495/1/39-Prache.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article