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Review: Quality and authentication of organic animal products in Europe

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  • Additional Information
    • Contributors:
      Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH); VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE); AGROCAMPUS OUEST; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Biologie des Oiseaux et Aviculture (BOA); Université de Tours-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Unité de Recherches Animal et Fonctionnalités des Produits Animaux (URAFPA); Université de Lorraine (UL)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Nutrition, Métabolisme, Aquaculture (NuMéA); Université de Pau et des Pays de l'Adour (UPPA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Direction de l'Expertise scientifique collective, de la Prospective et des Etudes; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Laboratoire de Physiologie et Génomique des Poissons (LPGP); Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Ecosystèmes microbiens et Molécules Marines pour les Biotechnologies (EM3B); Institut Français de Recherche pour l'Exploitation de la Mer - Atlantique (IFREMER Atlantique); Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)-Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER); Alimentation et sciences sociales (ALISS); This work was carried out with funds from the French Ministry of Agriculture and Food (agreement No 2017-424-2102316438) and the FranceAgriMer agency (agreement No 181911).; La qualité des aliments d'origine animale selon les conditions de production et de transformation. Rapport de l'Expertise scientifique collective; Université de Tours (UT)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
    • Publication Information:
      HAL CCSD, 2021.
    • Publication Date:
      2021
    • Abstract:
      International audience; The ‘organic’ label guarantees a production process that avoids the use of synthetic fertilisers, pesticides and hormones and minimises the use of veterinary drugs; however, consumers are demanding guarantees regarding food quality. This article reviews the current state of knowledge on the quality of organic animal products, including the authentication of their organic origin. Quality has been considered as an integrative combination of six core attributes: commercial value, and nutritional, sensory, technological, convenience and safety attributes. The comparison of these attributes between organic and conventional animal products shows high heterogeneity due to variability in farming pratices in both organic and conventional systems. To overcome this, we pinpoint the farming practices underlying the differences observed. This enables light to be shed on the consequences of possible trajectories of organic farming, if specifications are relaxed or tightened up on commitments concerning farming practices that impact product quality. Two recent meta-analyses showed better nutritional attributes in organic milk and meat linked to their higher poly-unsaturated fatty acid (PUFA) content, particularly n-3 PUFAs. Regarding safety, we point to a lack of integrated studies quantifying the balance between positive and negative effects. Organic farming reduces the risk of drug residues and antibiotic resistance, but both outdoor rearing and a frequently longer rearing period increase the animals’ exposition to environmental contaminants and the risk of their bioaccumulation in milk, eggs, meat and fish flesh. We highlight antagonisms between quality attributes for certain animal products (lamb, pork). In general, attributes are more variable for organic products, which can be explained by lower genetic selection (poultry), lower inputs and/or greater variability in farming conditions. However, the literature does not address the implications of this greater variability for the consumers’ acceptability and the necessary adaptation of manufacturing processes. Further research is needed to document the impacts on human nutritional biomarkers and health. Methods used to authenticate organic origin are based on differences in animal diet composition between organic and conventional systems, but their reliability is hampered by the variability in farming practices.
    • File Description:
      application/pdf
    • ISSN:
      1751-7311
      1751-732X
    • Rights:
      OPEN
    • Accession Number:
      edsair.doi.dedup.....2df08d2de32ec45a7d4ab7e7ea0456be