Stress oxydant et qualités nutritionnelles des produits animaux

Sensorial and nutritional qualities of animal products could be highly deteriorated by bad practices during the pre-abattage period. Transport, handling or bad feeding strategy could alter the pro- and antioxidant equilibrium of muscle, which could involve a higher susceptibility to lipids and proteins peroxidation. Peroxidation reactions are able to alter the animal products qualities (meat, milk, egg) and particularly the color and the tenderness of meat. Adapted feeding strategy and good preservation of antioxidant status of animals seem to be the best way to preserve the nutritional quality of animal products.