Many studies have confirmed the positive impact of marbling on the overall palatability of meat. Thus, this criterion has been chosen by the French beef interbranch organization (INTERBEV) as a priority to better meet consumers expectations. However, husbandry practices that enhance marbling deposition are partially known. The objective of the present study was to identify practices which allow to produce marbled meat from females of beef breeds (Limousin and Charolais). Carcass measurements were carried out in slaughterhouses with the new French marbling grid (from 1: no marbling, to 6: very high marbling). Then, two farm’s groups were separated: one group producing carcasses with low marbling (Pers-: marbling score of 2.2 ± 0.8) and another group producing high marbling carcasses (Pers+: marbling score of 3.7 ± 0.9). Interviews of farmers were conducted to collect husbandry practices in an attempt to explain marbling levels. The results indicate two important nutritional periods that can affect marbling: 1) between 5 and 12 months of age, a period encompassing the “marbling window” already identified for Anglo-Saxon breeds, and 2) during finishing. The differences between the two extreme groups are important during these two periods. Indeed, between 5 and 12 months, farmers of the Pers+ group distribute concentrate during a longer period (5.1 ± 2.4 months) than farmers of the Pers- group (2.6 ± 2.0 months). Moreover, farmers of the Pers+ group distribute more concentrate than farmers of the Pers- group (around 30% of Pers+ farmers give it ad libitum vs 0% for the Pers- group). The fattening periods are longer for the Pers+ group (5.7 ± 1.4 months) than for the Pers- group (2.9 ± 0.9 months). In addition, energy levels during fattening are higher in the Pers+ group (+1.3 UFV/d compared to the Pers- group). The efficiency, technical and economic feasibility of the practices identified in this study must be confirmed in experimental farms to make them operational.
