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                <term xml:lang="fr">Bovin allaitant</term>
                <term xml:lang="fr">Pratiques d'élevage</term>
                <term xml:lang="fr">Carcasse</term>
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              <p>Most of the published studies are generally focused on the individual effects of fattening factors on carcass or beef qualities. Few experiments have studied the effects of rearing practices (combinations of several rearing factors) applied throughout the heifer’s life on the quality of carcass and meat. This review is aimed at the following: i) highlighting the rearing practice effects on the quality of carcass and meat and ii) identifying rearing factors on which to act to improve carcass and meat qualities. Overall, rearing practices implemented at different life periods (suckling, growing or finishing) had effects on carcass and meat traits. Carcass traits seemed to be more sensitive to changes in rearing practices than those of beef. At different periods of the heifer’s life, different rearing factors can be used to improve the quality of carcasses (n = 9) and/or meat (n = 3). Action levers were specific to the quality management of carcass or meat, except the slaughter age which was common to both. Identified action levers did not have antagonistic effects on the quality of both of these products. These results show that joint quality management of carcass and meat from rearing practices is possible.</p>
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              <p>Les travaux étudiant la relation entre l’élevage des bovins et la qualité des carcasses ou de la viande portent généralement sur l’effet de facteurs d’élevage (de la période de finition) pris individuellement. Peu de recherches traitent de l’effet des pratiques d’élevage (combinaisons de plusieurs facteurs d’élevage) appliquées tout au long de la vie de l’animal sur la qualité de ces deux produits. Les objectifs de cette synthèse sont i) de mettre en évidence l’impact des pratiques d’élevage sur la qualité des carcasses et de la viande et ii) d’identifier des leviers d’action mobilisables au cours de la vie des génisses pour améliorer ces qualités. Les résultats montrent que les pratiques d’élevage mises en œuvre lors des différentes phases de vie des génisses (allaitement, croissance, finition) peuvent avoir des effets sur la qualité des carcasses et de la viande. Les propriétés des carcasses apparaissent plus sensibles aux changements de pratiques d’élevage que celles de la viande. À chaque période de vie, un ou plusieurs facteurs d’élevage permettent d’améliorer la qualité des carcasses (n = 9) et/ou de la viande (n = 3). Seul l’âge à l’abattage est commun au pilotage de la qualité des carcasses et de la viande, tous les autres sont spécifiques. Les leviers identifiés n’ont pas d’effets antagonistes sur la qualité de ces deux produits. Ainsi en élevage, grâce à des pratiques adaptées tout au long de la vie des génisses, un pilotage conjoint de la qualité des carcasses et de la viande est possible.</p>
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