References of "Boudry, Christelle"
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See detailRapport scientifique et technique du projet HYDRASANTE (annee 3)
Boudry, Christelle ULg; François, Emmanuelle ULg; Nollevaux, Géraldine et al

Report (2013)

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See detailEvaluation de la durabilité des productions porcines en Wallonie : développement d'un outil de modélisation
Picron, Pascale ULg; Boudry, Christelle ULg; Dochain, Denis et al

in 45èmes Journées de la Recherche Porcine (2013)

Garantir la durabilité d’une filière de production implique d’évaluer son impact sur les trois dimensions du développement durable : (1) maîtrise des impacts sur l’environnement, (2) viabilité économique ... [more ▼]

Garantir la durabilité d’une filière de production implique d’évaluer son impact sur les trois dimensions du développement durable : (1) maîtrise des impacts sur l’environnement, (2) viabilité économique, (3) attentes sociétales des éleveurs, des citoyens et des consommateurs. Cette recherche s’inscrit dans le cadre de la révision, par les autorités publiques de Wallonie (Belgique), des critères minimaux permettant la reconnaissance de la qualité différenciée axés sur les 3 piliers de la durabilité. Elle consiste à développer un outil informatique de modélisation mathématique du fonctionnement technico-environnemental de la production porcine et de ses impacts socio-économiques. Le programme est développé dans Matlab. Le modèle s’articule autour des différentes composantes des systèmes de production selon le paradigme orienté-objet. Les nouveaux critères de différenciation qui définiront de nouveaux labels axés sur des attributs de durabilité en constituent les variables motrices : taille de l’exploitation, origine des aliments et des matières premières, logement, indépendance énergétique, effluents, etc. Les impacts sont relevés à chaque étape de production jusqu’à la sortie du porc sur pied de la ferme selon la norme « Analyse de Cycle de Vie » (ACV). L’évaluation environnementale utilise des modèles mécanistiques de flux de composés chimiques, convertis en indicateurs ACV. L’analyse de la dimension sociale s’appuie sur une base de données intégrée, comprenant le temps de travail. Enfin, un modèle économique attestera du dernier volet. L’outil finalisé permettra de prédire les conséquences de choix opérationnels liés aux critères de qualité différenciée au niveau d’une exploitation. [less ▲]

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See detailUse of medium without reducing agent for in vitro fermentation studies by bacteria isolated from pig intestine
POELAERT, Christine ULg; Boudry, Christelle ULg; Portetelle, Daniel ULg et al

in Journal of Animal Science (2012), 90(Supplement 4), 387-389

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See detailCréation d'un outil d'évaluation de la durabilité des productions de qualité différenciée en Wallonie
Picron, Pascale ULg; Boudry, Christelle ULg; Lagneaux, Séverine et al

in 12ème Journée d'étude des productions porcines et avicoles (2012, November 28)

L’objectif de cette étude est de comparer simultanément l’impact environnemental, social et économique liés à l’application de différents critères de qualités différenciées. L’outil développé s’articule ... [more ▼]

L’objectif de cette étude est de comparer simultanément l’impact environnemental, social et économique liés à l’application de différents critères de qualités différenciées. L’outil développé s’articule autour de la modélisation des impacts environnementaux d’après la méthodologie ACV et s’appuie sur des matrices techniques (MT) pour l’évaluation sociale et économique. D’un point de vue opérationnel, il s’agit de développer un outil de simulation qui répond aux cahiers des charges minimaux de la qualité différenciée à travers le paramétrage réalisé par l’utilisateur final de l'application. Le modèle est implémenté dans l’environnement de programmation MATLAB R2011a (MathWorks, Natick, MA, USA). [less ▲]

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See detailNutritive value of four tropical forage legume hays fed to pigs in the Democratic Republic of Congo
Kambashi Mutiaka, Bienvenu ULg; Boudry, Christelle ULg; Picron, Pascale ULg et al

Conference (2012, November 15)

The incorporation of fibrous feed ingredients such as legume forages in the diets of pigs can be economically interesting due to their low cost and the fact that they do not compete with human food ... [more ▼]

The incorporation of fibrous feed ingredients such as legume forages in the diets of pigs can be economically interesting due to their low cost and the fact that they do not compete with human food. Psophocarpus scandens and Vigna unguiculata are potential protein pig resources. Due to their negative effect on the overall digestibility of the diets, the contribution of tropical forage legumes to the diet should not exceed 25 %. TFL can be potential sources of protein for small scale tropical pig farms, preferably in adult pigs. [less ▲]

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See detailDetermination of Romanian alfalfa crude protein and crude fiber contents as well as in vitro organic matter digestibility by NIR spectrometry
Dale, Laura ULg; Thewis, André ULg; Rotar, Ioan et al

in Scientific Papers. Series D, Animal Science (2012, October 04)

Alfalfa (Medicago sativa L.) is a high quality forage which has been used worldwide. The superiority of alfalfa lies in its high yield, high protein content and high digestibility. The aim of this study ... [more ▼]

Alfalfa (Medicago sativa L.) is a high quality forage which has been used worldwide. The superiority of alfalfa lies in its high yield, high protein content and high digestibility. The aim of this study was to develop a simple, fast and non-destructive method, named Near Infrared Spectroscopy (NIRS) to determinate alfalfa quality. To realize this study, alfalfa samples were obtained from Mănăştur Experimental Station – Farm Cojocna in 2008–2009, in one experiment carried out using randomization blocks design with two experimental factors (mineral fertilization and period of harvest). Alfalfa quality was first determinated on 48 samples by classical analyses: crude protein CP (AOAC, 1990), crude fiber CF (Fiber Cap, FOSS, DK) and in vitro organic matter digestibility OMDrt (DeBoever, 1986). Then the samples were scanned by NIRS. Calibration models were performed by PerkinElmer Spectrum Quant + 4.21 program (USA) on the 48 samples determinated by classical analysis. The results showed fully confirmed by acceptable coefficients of determination and standard error of cross-validation (R2=0.96 for CP, 0.94 for CF, 0.98 for OMDrt and SECV=0.77 for CP, 1.35 for CF, 1.13 for OMDrt). Successful results for prediction of other 176 alfalfa samples were then obtained using these calibration models: SEP=0.869 for CP, 1.058 for CF, 1.058 for OMDrt). The highest CP and OMDrt values of alfalfa were obtained in bud stage (22.0% and 66.0% respectively). While for CF, the highest content was registered in the seed formation stage (46.0%). The NIRS technique offers us the possibility to determinate rapidly and easily Romanian alfalfa important parameters, but the system could also be used for the determination of other constituents. [less ▲]

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See detailTHE POTENTIAL USE OF NEAR-INFRARED SPECTROSCOPY FOR THE QUALITY ASSESSMENT OF EGGS AND EGG PRODUCTS
GALIŞ, Anca; Dale, Laura ULg; Boudry, Christelle ULg et al

in Scientific Works. C Series. Veterinary Medicine (2012), LVIII(3), 294-307

In a context of high productivity, eggs’ quality assessment is necessary for enhanced safety and quality assurance towards the consumers and feedback for producers. The quality assessment of eggs and egg ... [more ▼]

In a context of high productivity, eggs’ quality assessment is necessary for enhanced safety and quality assurance towards the consumers and feedback for producers. The quality assessment of eggs and egg products is performed using destructive and time-consuming methods, therefore the use of rapid tools becomes mandatory, especially in the case of a high production rate. Near Infrared (NIR) spectroscopy is considered a very reliable and rapid technique with large use in food industry. At the farm level, NIR spectroscopy technique would be an interesting tool to determine the chemical and physical properties of eggs, eggshell and internal quality and, moreover, this information may help the layer farm manager when a problem occurs in the flock. Its application in the egg industry is aimed at the quality changes in eggs during storage and quality assessment of the egg products, through the compositional analysis. It is possible and in some cases successful the prediction and/or determination of different parameters such as: protein, total lipid and total solids content (for liquid egg products), polyunsaturated fatty acids (for freeze-dried egg yolk), moisture, fat and protein content (for spray-dried whole eggs). In addition, for the white colored shell eggs, the detection of blood and meat spots is also successful. Further studies with NIR and near infrared hyper spectral imaging system (NIR-HSI) are needed in this direction, as the results obtained until now are very promising for the development of a rapid tool for quality assessment of eggs and egg products. [less ▲]

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See detailLa peste porcine africaine, une menace sous contrôle?
Tignon, Marylène; Cay, Ann Brigitte; Boudry, Christelle ULg

Article for general public (2012)

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See detailChemometric tools for NIRS and NIR hyperspectral imaging
Dale, Laura ULg; Thewis, André ULg; Rotar, Ioan et al

in Bulletin of USAVM Cluj Napoca, Agriculture (2012, September 27), 69(1), 70-76

Nowadays in agriculture, new analytical tools based on spectroscopic technologies are developed. Near Infrared Spectroscopy (NIRS) is a well known technology in the agricultural sector allowing the ... [more ▼]

Nowadays in agriculture, new analytical tools based on spectroscopic technologies are developed. Near Infrared Spectroscopy (NIRS) is a well known technology in the agricultural sector allowing the acquisition of chemical information from the samples with a large number of advantages, such as: easy to use tool, fast and simultaneous analysis of several components, non-polluting, non-invasive and non destructive technology, and possibility of online or field implementation. Recently, NIRS system was combined with imaging technologies creating the Near Infrared Hyperspectral Imaging system (NIR-HSI). This technology provides simultaneously spectral and spatial information from an object. The main differences between NIR-HSI and NIRS is that many spectra can be recorded simultaneously from a large area of an object with the former while with NIRS only one spectrum was recorded for analysis on a small area. In this work, both technologies are presented with special focus on the main spectrum and images analysis methods. Several qualitative and quantitative applications of NIRS and NIR-HSI in agricultural products are listed. Developments of NIRS and NIR-HSI will enhance progress in the field of agriculture by providing high quality and safe agricultural products, better plant and grain selection techniques or compound feed industry’s productivity among others. [less ▲]

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See detailSystèmes d’alimentation porcine adaptés aux ressources des petites exploitations en régions chaudes
Bindelle, Jérôme ULg; Kambashi, Bienvenu; Vu Dinh, Ton et al

Conference given outside the academic context (2012)

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See detailLe lactosérum en alimentation porcine
Boudry, Christelle ULg; Maquet, Pierre; Montfort, Elise

Article for general public (2012)

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See detailUtilisation des levures vivantes en alimentation porcine
Boudry, Christelle ULg

Article for general public (2012)

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See detailIn vitro determination of prebiotic potential of sugar beet pulp extracted candidates and influence of production method
François, Emmanuelle ULg; Goffin, Dorothée ULg; combo, Agnan Marie-Michelle et al

Poster (2012, June 12)

Various prebiotic hydrolysates were produced starting from sugar beet pulp (SBP) using alternative solution to traditional acidic hydolysis. SBP pectin was first extracted by acid extraction and ethanol ... [more ▼]

Various prebiotic hydrolysates were produced starting from sugar beet pulp (SBP) using alternative solution to traditional acidic hydolysis. SBP pectin was first extracted by acid extraction and ethanol precipitation. Then two technics are used to produced pectic oligosaccharides (POS) : enzymatic hydrolysis (EnzPOS : Rapidase Smart (DSM) ; 50°C ; pH 5) and microwaves-assisted hydrolysis (MW1POS : 104°C/10min/pH 7; MW2POS : 110°C/15min/pH 7). Structural characterization of fractions gave rise to different structural profiles between the four products. Moreover, fermentation parameters obtained in-vitro (A, B, Rmax and Tmax) were also characteristic of the fractions and in favor of a tight relationship between POS structure and POS function. Finally, to avoid solvent use, POS production could be envisaged directly on SBP. Avoiding the step of acidic extraction will allow to meet the green chemistry principles. [less ▲]

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See detailUse of medium without reducing agent for in vitro fermentation studies by bacteria isolated from pig intestine
POELAERT, Christine ULg; Boudry, Christelle ULg; Portetelle, Daniel ULg et al

in XII International Symposium on Digestive Physiology of Pigs (2012, May)

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