Animal feeding and quality of their products

The objective of this collective synthesis is to take stock of scientific knowledge on the relationships between animal feeding and the quality of their products. All groups of terrestrial animal products are studied: meat products from ruminants (cattle, sheep, goats) or monogastrics (pigs, poultry), ruminant dairy products (milk, butter, cheese from cattle, sheep, goats) and eggs. The products were examined according to the different components of quality: sanitary (microbiological, chemical), nutritional, organoleptic, technological and how they are used. We show how the quality of animal products, in response to consumer expectations, is taken into account in the structuring and operation of the industry through examples of diet formulations, or studies from the sector of products with official quality mark (Red Label, Protected Designation of Origin) or quality approaches (Bleu-Blanc-Coeur).