Réversibilité des effets d'une température d'élevage basse sur le métabolisme musculaire et la qualité de la viande chez le porc

Abstract : This study aimed at evaluating the influence of cold (C) rearing environment versus thermoneutrality (T) during postweaning (C: 23°C to 15°C; T: 28°C to 23°C) and growing-finishing periods (C: 12°C; T: 23°C) on pig Longissimus muscle metabolism and meat quality, and determining the reversibility of these effects. Three groups of pigs were constituted according to their post-weaning and growing-finishing thermal environments: CC (n=18), CT (n=18) and TT (n=24). Compared with TT, CC pigs had higher glycolytic potential (GP) and lower pHu, higher drip loss, color saturation and intramuscular fat (IMF) content. CT pigs exhibited lower GP and higher pHu but similar colour, IMF and drip as TT pigs. As cellular energy sensor, AMP-activated protein kinase activity was negatively correlated to GP. Cold environment affected appearance (higher redness) and texture (lower fibrousness) of meat and improved pork odor, but did not modify tenderness or juiciness. Most effects of cold environment on muscle and meat traits were reversible.