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The fatty acid intake of the French adult population does not comply with the French Population Reference Intakes (PRI). What would be the impact of a change in the animal product production system on the fatty acid intake? A 15-day meal plan representative of average consumption for the French adult male population was developed. It includes animal products derived either from the standard production system (STD) or from a specific production system (Bleu-Blanc-Coeur, BBC) that acts on the fatty acid profile of animal products. The impact of a change in production method on fatty acid content, in relation to the French PRI was quantified. The results show that the BBC diet contributes to decreasing the intake of saturated fatty acids (-8%) and to improving the intake of ALA (+80%), EPA (+43%) and DHA (+35%). For ALA, the modification of animal production systems reduces by 45% the gap with French PRI, including 57% from meat products. For EPA, the reduction between fatty acid intake and PRI reaches 21%. For the DHA, the main contributor is eggs. Finally, consuming animal products from the BBC production system exclusively reduces the gaps between average intake and the French PRI for fatty acids. The research also shows that animal products are complement one another to reach the nutritional recommendations.

National audience; The aim of the present work was to investigate the features of satellite cells and other adult stem cells in skeletal muscle. Satellite cells are located between the basal membrane and the sarcolemma of each muscle fiber. First, we developed a mode! based on muscle satellite cell c ulture to investigate the regulation of adult Myosin Heavy Chain (MyHC) isoform expression in pig muscle. Satellite cells were harvested from the mostly fast-twitch glycolytic longissimus (LM) muscle collected at the fast rib leve!, and the predominantly slow-twitch oxidative rhomboideus (RM) muscle of 6-week-old piglets. Then, we investigated more extensively the features of ali adult stem cells in both muscles of growing and adult pigs using flow cytometry. The first study demonstrated that satellite cells from LM and RM only expressed the embryonic and fetal MyHC isoforms in ce li culture, without any of the adult MyHC isoforms expressed in vivo. The second study clearly indicated that adult stem cells from pig skeletal muscles expressed a panel of stem ce li markers exhibiting age-related changes.

Cette étude évalue les qualités organoleptiques de jambons secs issus de mâles entiers caractérisés sur leurs niveaux d’androsténone et de scatol par rapport à celles de jambons issus des mâles castrés et femelles. Le rendement des jambons après plus de 7 mois de séchage est inférieur de 3.3 points chez les mâles entiers par rapport aux mâles castrés et inférieur de 2.2 points par rapport aux femelles. Les dégustations n’ont pas mis en évidence de différences significatives d’odeur et goût des jambons secs de mâles entiers. Cependant, la bibliographie nous conduit à conclure que pour une production de jambons secs de qualité supérieure, il est prudent de s’assurer des niveaux en composés odorants des jambons frais de mâles entiers, les valeurs extrêmes en composants odorants n’ayant pas été évalués dans cette étude. Les composés odorants ne sont pas réduits lors du procédé de transformation de plus de 7 mois de sèche. La composition en acides gras diffère légèrement entre mâles entiers, mâles castrés et femelles. Nous n’avons pas mesuré significativement plus d’acides gras polyinsaturés (AGPI) dans les gras de couverture et gras intramusculaire des jambons secs issus de mâles entiers par comparaison aux femelles et mâles castrés., This study evaluated the organoleptic qualities of dry hams processed from entire males. To do this, androstenone and skatole levels were determined for 7-month aged hams from entire males as compared to that of castrated males and females. The dry yield of entire males was lower by 3.3 points with regards to the yield of castrated males and lower by 2.2 points with regards to the females. The results of the tastings organized in a consumer sensory analysis laboratory did not show significant differences for the risk of tested boar taint. According to the bibliography, it is wise to control the level of boar taint on the fat of fresh ham before processing for high quality dry hams. We did not observe a reduction of boar taint compounds during the 7-month dry ham process. For fatty acid composition, we did not see a lot of differences on the final product between genders. We did not measure higher levels of poly-unsaturated fatty acids (AGPI) in entire male dry ham fat as compared to that of females and castrated pigs.

The use and partition of feed energy are key elements in productive efficiency of pigs. This study aimed to determine whether dietary energy sources affect the partition of body lipids and tissue biochemical pathways of energy use between pigs differing in feed efficiency. Forty-eight barrows (pure Large White) from two divergent lines selected for residual feed intake (RFI), a measure of feed efficiency, were compared. From 74 d to 132 ± 0.5 d of age, pigs (n = 12 by line and by diet) were offered diets with equal protein and ME contents. A low fat, low fiber diet (LF) based on cereals and a high fat, high fiber diet (HF) where vegetal oils and wheat straw were used to partially substitute cereals, were compared. Irrespective of diet, gain to feed was 10% better (P < 0.001), and carcass yield was greater (+2.3%; P < 0.001) in the low RFI compared with the high RFI line; the most-efficient line was also leaner (+3.2% for loin proportion in the carcass, P < 0.001). In both lines, daily feed intake and average daily gain were lower when pigs were fed the HF diet (-12.3% and -15%, respectively, relatively to LF diet; P < 0.001). Feeding the HF diet reduced the perirenal fat weight and backfat proportion in the carcass to the same extent in both lines (-27% on average; P < 0.05). Lipid contents in backfat and Longissimus muscle (LM) also declined (-5% and -19%, respectively; P < 0.05) in pigs offered the HF diet. The proportion of saturated fatty acids (FA) was lower but the percentage of polyunsaturated FA, especially the essential FA C18:2 and C18:3, was greater (P < 0.001) in backfat of HF pigs. In both lines, these changes were associated with a marked decrease (P < 0.001) in the activities of two lipogenic enzymes, the fatty acid synthase and the malic enzyme, in backfat. For the high RFI line, the hepatic lipid content was greater (P < 0.05) in pigs fed the HF diet than in pigs fed the LF diet, despite a reduced fatty acid synthase activity (-32%; P < 0.001). In both lines, the HF diet also led to lower glycogen content (-70%) and lower glucokinase activity (-15%; P < 0.05) in the liver. These results show that dietary energy sources modified the partition of energy between liver, adipose tissue and muscle in a way that was partly dependent of the genetics for feed efficiency, and changed the activity levels of biochemical pathways involved in lipid and glucose storage in tissues.

International audience; A survey carried out by IFIP among slaughterhouses that are or are not engaged in strategies for improvingthe lipid profile of porkdemonstrates the need for a tool for rapid and early determination of the fatty acid profile of a carcass. This work aims to developmodels to predict the fatty acid composition, including n‐3 polyunsaturated fatty acid (n‐3 PUFA) from a near infraredspectroscopy (NIRS) measurement directly on the slaughter line. The infrared measurements were performed on 282 pigs, 50%coming from the Bleu‐Blanc‐Coeur label (that guarantees higher levels of n‐3 PUFA). They were performed on the slaughter line onhot carcass and on the backfat, using a near infrared spectrometer (LabSpec 5000, ASD). The samples were collected and theirfatty acid compositions were obtained using gas chromatography. The regression method employed was partial least squares(PLS). The results show that the spectral range 800‐1830 nm provides the best predictions. The models developed for C18:3n‐3, n‐3PUFA and total PUFA gave the best results (R²= 0.87, 0.86 and 0.86, respectively) with an associated uncertainty of 1.2, 1.5 and 2.8points and average values of 2.4; 3.2; and 16.2, respectively. For all other fatty acids, the determination coefficients (R²) werelower than 0.75. The results show that it is possible to use NIRS to determine on the slaughter line the n‐3 PUFA content of pigsand enable them to be sorted according to quality criteria of fat.

Session : AlimentationSession : Alimentation; The main objective of this study was to evaluate the effect of extruded linseed (rich in alpha‐linolenic acid, ALA) in the sow diet on the intestinal barrier function of piglets. Twelve sows (Large White x Landrace) were divided into two groups: the first one received a diet containing sunflower oil (ALA3 with ALA represented 3% of total fatty acids) and the second received a diet containing extruded linseed (ALA27 with 27% of ALA) during gestation and lactation. Intestinal paracellular permeability was assessed in Ussing chamber on piglets at weaning (28 days of age). Intestinal sensitivity to lipopolysaccharides (LPS) was also determined at weaning, using jejunal explant cultures, through pro‐inflammatory cytokines interleukin 8 (IL8) and tumor necrosis factor alpha (TNFα) secretion in response to different doses of LPS. Jejunal permeability of ALA27 piglets was higher than that of ALA3. Jejunal sensitivity to LPS was lower in ALA27 piglets despite the higher intestinal permeability. In conclusion, incorporation of extruded linseed in the sow diet during gestation and lactation modified the intestinal barrier function of piglet at weaning. However, this higher intestinal permeability was not associated with immediate consequences on the inflammatory status of piglet mucosa.

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The aim of this study was to assess the consumer acceptability of hams dry‐cured for more than seven months, processed from barrows, gilts or two groups of entire males exhibiting skatole levels lower than 0.11 μg/g of pure fat and androstenone levels ranging from 0.5 to 0.7 μg/g (group 1A) or from 1.5 to 2.3 μg/g (group 1B). The subset of 40 hams included in this study was selected from a larger population, and chosen for their higher carcass weight and backfat thickness. The yields of dry‐cured hams from entire males were 3.3% and 2.2% lower compared to barrows and gilts, respectively. Consumer acceptability of dry‐cured hams did not differ significantly between barrows, gilts and the two groups of entire males. However, consumer acceptability of dry‐cured hams processed from entire males with higher androstenone and/or skatole levels remains to be investigated. The levels of boar taint compounds seemed to be slightly reduced after processing. Regarding fatty acid composition of the dry‐cured hams, there were few differences between groups. The levels of polyunsaturated fatty acids (PUFA) tended to be higher in the dry‐cured ham fat of entire males as compared to gilts and barrows.

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National audience; Cette étude estime les conséquences pour la filière porcine de la transformation de jambons secs de + de 7 mois issus de mâles entiers caractérisés sur leurs niveaux en androsténone et scatol par rapport à des mâles castrés et femelles. Le rendement de séchage final du lot de mâles entiers est inférieur de 3.3 points par rapport au lot de mâles castrés et inférieur de 2.2 points par rapport au lot femelles. Les dégustations n’ont pas mis en évidence de différences de risque d’odeur. La bibliographie et les tendances de cette étude conduisent à conclure que pour une production de jambons secs de qualité supérieure, il est prudent de s’assurer des niveaux en composés odorants des jambons frais de mâles entiers. Les composés odorants sont un peu réduits lors du process de transformation de + de 7 mois. La composition en acides gras diffère légèrement entre mâles entiers, mâles castrés et femelles. Un peu plus d’acides gras polyinsaturés (AGPI) sont mesurés dans les gras de couverture et gras intramusculaire des jambons secs issus de mâles entiers par comparaison aux femelles et mâles castrés.

Parmi les facteurs d’élevage influençant la qualité de la viande chez le porc, l’alimentation joue un rôle central. Le niveau et le profil de distribution de la ration (restriction puis réalimentation) influencent la vitesse et la composition du gain de poids (protéines/lipides) aux niveaux corporel et tissulaire, et, donc, la composition de la carcasse et des tissus. La qualité sensorielle de la viande peut être ainsi modifiée, notamment via la teneur en lipides intramusculaires. L’équilibre entre les principaux nutriments, notamment les protéines et l’énergie de la ration, conditionnent également la vitesse et la nature des dépôts tissulaires, pouvant ainsi affecter la qualité sensorielle des viandes. La nutrition constitue un puissant levier pour modifier le profil lipidique des viandes porcines, la teneur en acides gras (polyinsaturés n-3 notamment), et par suite leur valeur nutritionnelle., Among pig rearing conditions, feeding highly influences the quality of pork and pork products. The feeding level and profile (restriction-realimentation) determine the rate and composition of growth (lipids/proteins) at both body and tissue levels, thereby influencing carcass and tissue composition. Thus, the eating quality of pork may be modified as a consequence of variation in intramuscular fat content. The balance between main nutrients, in particular the protein and energy levels, also influences growth rate and tissue composition. In pigs, the lipid composition of tissues highly depends on the lipid composition of the diet. Therefore, the fatty acid profile of meat (n-3 PUFA content for example) can be easily modified through feeding, thereby improving the quality of pork for the consumer and meeting the nutritionist's requirements.

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Les CLA ont plusieurs effets biologiques intéressants vis-à-vis de la santé : ils ont une propriété anticarcinogène, une activité anti-athérosclérose et antioxydante. Ils diminuent l’obésité et apparaissent comme un facteur capable de stimuler la réponse immunitaire. En nutrition porcine, l’influence sur les performances de croissance est limitée et on peut observer seulement un faible effet positif sur l’efficacité alimentaire. La composition corporelle et les paramètres de la qualité de la viande sont peu modifiés, l’adiposité apparaissant diminuée avec les CLA. La composition en acides gras (AG) du tissu adipeux et du muscle est modifiée par le traitement avec CLA : la teneur en AG saturés est augmentée et la teneur en AG monoinsaturés est diminuée. Les CLA sont retrouvés dans le muscle et dans le tissu adipeux des porcs en ayant ingéré. La quantité déposée dépend de la consommation journalière. Les CLA ont un important effet immunomodulatoire. Chez la truie alimentée avec un régime contenant des CLA, on peut observer dans le colostrum une concentration très élevée en IgG, IgM et IgA avec un effet positif sur l’immunité passive des porcelets et sur leur croissance. L’influence des CLA sur la composition en lipides du tissu adipeux peut être très importante d’un point de vue technologique pour le contenu plus élevé en acides gras saturés et d’un point de vue nutritionnel en raison de l’apport de CLA. De même l’effet immuno-modulatoire chez la truie pourra permettre de jouer un rôle intéressant vis-à-vis de l’immunité chez le porcelet., The interest in CLA is centred on several biological properties that relate to health: anticarcinogenic, anti-obesity, anti-atherogenic and immunomodulatory functions. The amount of literature on CLA is growing at a phenomenal rate and today an evaluation of the influence of conjugated linoleic acid (CLA) on growth, carcass characteristics, meat quality and immune response in pigs is possible. No significant differences were observed on average daily gain, feed intake and a tendency for higher feed efficiency is reported. Limited effects on carcass characteristics and meat quality were observed. Backfat thickness was reduced in CLA fed pigs. Fatty acid composition of ham fat was significantly affected by dietary CLA. Higher saturated fatty acids, lower monounsaturated fatty acids and higher CLA content were observed in fat of CLA fed pigs. Dietary CLA had a positive effect on immune parameters of lactating sows and piglets. Feeding CLA increased sow colostrum IgG, IgA and IgM. Nursing piglets from CLA-fed sows had significantly higher serum lysozyme and IgG. These data suggest that conjugated linoleic acid have no, or limited, effects on growth performances, carcass characteristics and meat quality of pigs. The influence of CLA on fatty acid composition of adipose tissue may be very important from a technological point of view for the higher content of saturated fatty acids and from a nutritional point of view for the higher CLA content. CLA can affect cellular and Immoral responses to antigen challenge, affecting both adaptive and innate responses in pigs.