{"id":57541,"date":"2021-06-23T18:13:30","date_gmt":"2021-06-23T18:13:30","guid":{"rendered":"https:\/\/www.zinpro.com\/why-oxidative-stress-matters-for-poultry-meat-quality\/"},"modified":"2023-07-19T13:10:44","modified_gmt":"2023-07-19T18:10:44","slug":"why-oxidative-stress-matters-for-poultry-meat-quality","status":"publish","type":"post","link":"https:\/\/www.zinpro.com\/fr\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/","title":{"rendered":"Pourquoi le stress oxydatif est-il important pour la qualit\u00e9 de la viande de volaille ?"},"content":{"rendered":"<p>L'eau repr\u00e9sente environ 75% du poids de la viande des oiseaux. Par cons\u00e9quent, la capacit\u00e9 \u00e0 retenir l'eau dans les muscles est tr\u00e8s importante pour maintenir une bonne qualit\u00e9 de viande et constitue une pr\u00e9occupation tr\u00e8s s\u00e9rieuse dans l'industrie de la volaille. Des pertes d'eau \u00e9lev\u00e9es peuvent \u00e9galement avoir un impact n\u00e9gatif sur l'apparence, la texture et la valeur nutritionnelle de la viande, ce qui repr\u00e9sente un co\u00fbt \u00e9conomique pour les transformateurs de viande et les d\u00e9taillants. La perte d'\u00e9gouttage et la r\u00e9duction de la capacit\u00e9 de r\u00e9tention d'eau des oiseaux sont des cons\u00e9quences directes du stress oxydatif.&nbsp;&nbsp;<\/p>\n\n\n\n<p>L'\u00e9gouttage et la perte \u00e0 la cuisson de la viande de volaille sont des probl\u00e8mes qui affectent toutes les \u00e9tapes de la cha\u00eene d'approvisionnement alimentaire, du producteur \u00e0 l'installation de transformation, m\u00eame au supermarch\u00e9 et \u00e0 la maison, chez le consommateur. La perte par \u00e9gouttement est le fait que de l'eau s'\u00e9chappe de la viande de volaille crue pendant le stockage. La perte \u00e0 la cuisson correspond \u00e0 l'eau qui s'\u00e9chappe de la viande lors de la cuisson.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Une perte excessive d'eau dans les muscles peut \u00eatre un probl\u00e8me pour plusieurs raisons, notamment&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Pour le client, les produits \u00e0 base de viande de volaille fra\u00eeche pr\u00e9sentant une perte d'\u00e9gouttage \u00e9lev\u00e9e avaient un aspect visuel r\u00e9duit et des caract\u00e9ristiques de palatabilit\u00e9 inf\u00e9rieures li\u00e9es \u00e0 la jutosit\u00e9 et \u00e0 la tendret\u00e9 en raison de l'exc\u00e8s de purge dans les emballages.&nbsp;<\/li><li>Qualit\u00e9 m\u00e9diocre de la viande et des prot\u00e9ines, d'o\u00f9 une insatisfaction des consommateurs&nbsp;&nbsp;<\/li><li>Une dur\u00e9e de conservation plus courte au supermarch\u00e9, entra\u00eenant une augmentation des d\u00e9chets&nbsp;<\/li><li>Moins de poids vendable pour les producteurs et les transformateurs de viande crue et pr\u00e9cuite&nbsp;<\/li><li>Risques accrus en mati\u00e8re de s\u00e9curit\u00e9 alimentaire, les liquides pouvant favoriser le d\u00e9veloppement de bact\u00e9ries nocives.&nbsp;&nbsp;<\/li><\/ul>\n\n\n\n<p>Ces facteurs peuvent entra\u00eener une baisse des b\u00e9n\u00e9fices pour ceux qui vendent des produits tels que des nuggets, des galettes ou d'autres produits de volaille surgel\u00e9s.&nbsp;<\/p>\n\n\n\n<p>Des pertes d'eau plus importantes sont g\u00e9n\u00e9ralement li\u00e9es \u00e0 un niveau inf\u00e9rieur de qualit\u00e9 des prot\u00e9ines, car la capacit\u00e9 de la viande \u00e0 retenir l'eau est affect\u00e9e par l'\u00e9tat des prot\u00e9ines musculaires. \u00c0 chaque \u00e9tape du processus de production, de nombreux facteurs peuvent influencer la qualit\u00e9 des prot\u00e9ines. L'un d'entre eux est le stress oxydatif. En p\u00e9riode de stress, qui peut \u00eatre li\u00e9 \u00e0 une r\u00e9duction de l'apport alimentaire, \u00e0 un stress thermique, \u00e0 la densit\u00e9 de peuplement, etc., les oiseaux produisent des radicaux libres, ce qui d\u00e9clenche un stress oxydatif. D'autres facteurs produisant un stress oxydatif peuvent \u00eatre : les sources de graisse, les infections, les r\u00e9actions aux vaccins, les mycotoxines, l'altitude \u00e9lev\u00e9e et d'autres encore. Ce stress peut endommager les membranes des cellules prot\u00e9iques, ce qui affecte la qualit\u00e9 et la fonctionnalit\u00e9 des prot\u00e9ines, non seulement lorsque l'animal est vivant, mais aussi pendant la p\u00e9riode post mortem. Ces dommages peuvent permettre \u00e0 l'eau de s'\u00e9chapper de la viande pendant la transformation, le stockage et la cuisson. Vous pouvez lutter contre ce ph\u00e9nom\u00e8ne en r\u00e9duisant le stress oxydatif et en neutralisant les radicaux libres en compl\u00e9tant votre programme de nutrition de la volaille avec des antioxydants, principalement du s\u00e9l\u00e9nium et de la vitamine E.&nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Les effets antioxydants du s\u00e9l\u00e9nium et de la vitamine E<\/strong>&nbsp;<\/h2>\n\n\n\n<p>Les oiseaux, tout comme les humains et les autres animaux, g\u00e9n\u00e8rent naturellement des substances telles que les radicaux libres. Un \u00e9quilibre entre les radicaux libres et les antioxydants est n\u00e9cessaire au bon fonctionnement physiologique. Si les radicaux libres d\u00e9passent la capacit\u00e9 de l'organisme \u00e0 les r\u00e9guler, un stress oxydatif s'ensuit. L'animal se prot\u00e8ge en activant plusieurs lignes de d\u00e9fense antioxydante, qui s'appuient sur les oligo-\u00e9l\u00e9ments pour fonctionner correctement. Pendant ces p\u00e9riodes, il est important que les oiseaux disposent de r\u00e9serves de s\u00e9l\u00e9nium dans lesquelles ils peuvent puiser pour \u00e9liminer et neutraliser les radicaux libres et r\u00e9duire le stress oxydatif.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Cela souligne l'importance de fournir une source correcte d'oligo-\u00e9l\u00e9ments dans l'alimentation. C'est particuli\u00e8rement le cas du zinc et du s\u00e9l\u00e9nium, des min\u00e9raux cl\u00e9s pour la r\u00e9ponse antioxydante, non seulement pendant le grossissement, mais aussi pour maintenir la qualit\u00e9 de la viande pendant le stockage.&nbsp;<\/p>\n\n\n\n<p>Une \u00e9tude r\u00e9cente a d\u00e9montr\u00e9 que des oiseaux stress\u00e9s par la chaleur et nourris avec du zinc provenant d'Availa<sup>\u00ae<\/sup>&nbsp;Zn avaient une meilleure sant\u00e9 intestinale et un stress oxydatif plus faible, ce qui s'est traduit par un meilleur rendement de la viande de poitrine et une perte d'\u00e9gouttement plus faible.&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/essentialfeed.zinpro.com\/2019\/05\/selenium-reduces-oxidative-stress-improves-livestock-and-poultry-production\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>En savoir plus : Le s\u00e9l\u00e9nium r\u00e9duit le stress oxydatif chez le b\u00e9tail et la volaille<\/em><\/a><em>&nbsp;<\/em>&nbsp;<\/p>\n\n\n\n<p>La vitamine E joue \u00e9galement un r\u00f4le essentiel en tant qu'antioxydant, mais d'une mani\u00e8re diff\u00e9rente. Il s'agit d'un antioxydant liposoluble qui brise les cha\u00eenes et inhibe la production et la propagation des radicaux libres lorsque les graisses subissent une oxydation.&nbsp;&nbsp;<\/p>\n\n\n\n<p>En utilisant le s\u00e9l\u00e9nium et la vitamine E de mani\u00e8re appropri\u00e9e, vous obtiendrez un effet synergique permettant de g\u00e9rer le stress oxydatif et d'am\u00e9liorer la qualit\u00e9 de la viande de volaille.&nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Constituer des r\u00e9serves de s\u00e9l\u00e9nium ; am\u00e9liorer le rendement et la qualit\u00e9 de la viande<\/strong>&nbsp;<\/h2>\n\n\n\n<p>Il est important pour les oiseaux d'accumuler des r\u00e9serves de s\u00e9l\u00e9nium pour neutraliser les radicaux libres pendant les p\u00e9riodes de stress intense. Pour y parvenir, vous devez envisager de fournir la meilleure source de s\u00e9l\u00e9nium avec la biodisponibilit\u00e9 la plus \u00e9lev\u00e9e. Le s\u00e9l\u00e9nium d'Availa<sup>\u00ae<\/sup>&nbsp;Le s\u00e9l\u00e9nium est absorb\u00e9 avec une grande efficacit\u00e9, ce qui se traduit par des r\u00e9serves corporelles de s\u00e9l\u00e9nium plus importantes pour soutenir les d\u00e9fenses antioxydantes et lui permettre de continuer \u00e0 agir en tant qu'antioxydant, m\u00eame apr\u00e8s que l'oiseau a \u00e9t\u00e9 envoy\u00e9 dans l'installation de transformation.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Une \u00e9tude men\u00e9e dans un \u00e9levage de dindes en Italie a \u00e9valu\u00e9 les effets de l'utilisation d'Availa Se et de la vitamine E pour augmenter la qualit\u00e9 et le rendement de la viande. Dans l'ensemble, la combinaison d'Availa Se et d'une suppl\u00e9mentation en vitamine E a permis d'augmenter la qualit\u00e9 et le rendement de la viande :&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Augmentation de la teneur en s\u00e9l\u00e9nium de la poitrine de dinde fra\u00eeche par 106%&nbsp;<\/li><li>Une r\u00e9duction des pertes par \u00e9gouttement&nbsp;<\/li><li>Une r\u00e9duction des pertes de cuisson&nbsp;<\/li><li>Am\u00e9lioration de la qualit\u00e9 et du rendement de la viande&nbsp;<\/li><\/ul>\n\n\n\n<p>Sur la base des r\u00e9sultats de cette \u00e9tude, nous avons d\u00e9termin\u00e9 que les producteurs de viande fra\u00eeche et de viande cuite b\u00e9n\u00e9ficieront d'un bon retour sur investissement gr\u00e2ce \u00e0 l'utilisation d'Availa Se.&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p><strong>R\u00e9duire les pertes de gouttes pour augmenter les b\u00e9n\u00e9fices<\/strong>&nbsp;<\/p>\n\n\n\n<p>En r\u00e9duisant le stress oxydatif chez les oiseaux vivants, il est possible de r\u00e9duire les pertes dues \u00e0 l'\u00e9gouttage et \u00e0 la cuisson, ce qui peut se traduire par une meilleure qualit\u00e9 de la viande, une plus grande quantit\u00e9 de viande \u00e0 vendre pour r\u00e9pondre aux attentes des consommateurs et des b\u00e9n\u00e9fices potentiels plus \u00e9lev\u00e9s pour l'ensemble de la cha\u00eene alimentaire.&nbsp;&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/www.zinpro.com\/fr\/lets-connect\/\" target=\"_blank\" rel=\"noreferrer noopener\">Contactez votre repr\u00e9sentant Zinpro<\/a>&nbsp;d\u00e8s aujourd'hui pour discuter de la fa\u00e7on de formuler votre programme de nutrition avicole avec Availa Se.&nbsp;&nbsp;&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Water accounts for&nbsp;approximately 75%&nbsp;of the meat&nbsp;weight&nbsp;in birds.&nbsp;Therefore, the ability to retain water in their muscles is very important&nbsp;to&nbsp;maintaining good meat quality and a very serious [&#8230;]<\/p>\n","protected":false},"author":77,"featured_media":57542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_tec_requires_first_save":true,"_eb_attr":"","_uag_custom_page_level_css":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_tribe_blocks_recurrence_rules":"","_tribe_blocks_recurrence_description":"","_tribe_blocks_recurrence_exclusions":"","_ecp_custom_2":"","footnotes":""},"categories":[2682],"tags":[2704,2713],"species":[942],"class_list":["post-57541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-meat-carcass-quality","tag-stress"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Why Oxidative Stress Matters for Poultry Meat Quality &#8211; Zinpro\u00ae<\/title>\n<meta name=\"description\" content=\"Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. Learn how reducing oxidative stress with selenium and vitamin E contributes to improving meat quality.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zinpro.com\/fr\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why Oxidative Stress Matters for Poultry Meat Quality &#8211; Zinpro\u00ae\" \/>\n<meta property=\"og:description\" content=\"Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. Learn how reducing oxidative stress with selenium and vitamin E contributes to improving meat quality.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zinpro.com\/fr\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/\" \/>\n<meta property=\"og:site_name\" content=\"Zinpro\u00ae\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ZinproCorp\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-06-23T18:13:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-19T18:10:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dr. Cibele Torres\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@wdolezal\" \/>\n<meta name=\"twitter:site\" content=\"@wdolezal\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dr. Cibele Torres\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/\"},\"author\":{\"name\":\"Dr. Cibele Torres\",\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/#\\\/schema\\\/person\\\/815bd061a932e25dfb35696d08e4c0b9\"},\"headline\":\"Why Oxidative Stress Matters for Poultry Meat Quality\",\"datePublished\":\"2021-06-23T18:13:30+00:00\",\"dateModified\":\"2023-07-19T18:10:44+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/\"},\"wordCount\":1041,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.zinpro.com\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/TurkeySteaks-1200x600-1.jpg\",\"keywords\":[\"Meat &amp; Carcass Quality\",\"Stress\"],\"articleSection\":[\"Blog\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/\",\"url\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/\",\"name\":\"Why Oxidative Stress Matters for Poultry Meat Quality &#8211; Zinpro\u00ae\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.zinpro.com\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/TurkeySteaks-1200x600-1.jpg\",\"datePublished\":\"2021-06-23T18:13:30+00:00\",\"dateModified\":\"2023-07-19T18:10:44+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/#\\\/schema\\\/person\\\/815bd061a932e25dfb35696d08e4c0b9\"},\"description\":\"Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. 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