Les engrais enrichis en sélénium: une alternative pour améliorer le statut en sélénium du bovin

Article for general public (2006)

Le Sélénium (Se) est un oligo-élément indispensable au bon fonctionnement de l'organisme, notamment chez le bovin. Différents éléments plaident pour l’existence de déficits en Se dans le cheptel bovin et ... [more ▼]

Le Sélénium (Se) est un oligo-élément indispensable au bon fonctionnement de l'organisme, notamment chez le bovin. Différents éléments plaident pour l’existence de déficits en Se dans le cheptel bovin et particulièrement dans les troupeaux allaitants. Solutions injectables, bolus, supplémentation des rations… différentes méthodes permettent d’assurer un statut en Se correct chez l’animal. Une autre alternative consiste à enrichir les aliments produits au niveau de l’exploitation en utilisant des engrais enrichis en Se. Le Service de Nutrition de la Faculté de Médecine Vétérinaire a testé l’effet de ce type d’engrais sur la teneur en Se dans les aliments produits et sur le statut Se d’un troupeau de vaches allaitantes [less ▲]

Influence of breed, diet and muscle on the fatty acid content in meat from young finished bulls

in Indicators of milk and beef quality (2005)

C18:3n-3 content in beef meat as influenced by breed, diet and muscle location

in Book of absracts of the 55th Annual Meeting of the European Association for Animal Production (2004)

Effect of reducing energy supply during the finishing of Belgian Blue double-muscled cull cows

in Animal Science (2004), 79(Part 3), 469-482

A 4-year experiment has been conducted on finishing Belgian Blue cull cows of double-muscled type in order to study the effects of diets containing adequate levels of metabolizable protein, but either ... [more ▼]

A 4-year experiment has been conducted on finishing Belgian Blue cull cows of double-muscled type in order to study the effects of diets containing adequate levels of metabolizable protein, but either normal (NENP), low (LENP) or medium (MENP) levels of metabolizable energy, on animal performance, carcass and meat characteristics, and plasma metabolites and hormones. The LENP diet was offered during the whole (LENP group) or second half of the finishing (NENP-LENP groups), and the MENP diet during the whole finishing (MENP group). The degree of fatness required for the slaughter of animals from NENP groups was close to 4.5 (scale from 0 (very lean) to 5 (very fat)). In each underfed group, the slaughter of the animals was synchronized to that of NENP cows, by degressive degree of fatness. The same duration of finishing was thus obtained for all groups. The experimental feeding strategies reduced the amounts of fat deposited in the carcass and the meat while muscle deposition was remarkably preserved. The proportions of saturated and monounsaturated fatty acids in intramuscular fat were also decreased while their proportions increased in plasma free fatty acids. Plasma insulin levels were also reduced and those of IGF-1 were, surprisingly, maintained. The low energy diet promoted thus the settlement of a discrete lipolytic state while high levels of IGF-1 preserved muscle deposition. This feeding strategy should be evaluated in other breeds of cattle. [less ▲]

Vitamine E : état des connaissances chez les carnivores domestiques.I. Chimie, sources alimentaires et dosage

in Annales de Médecine Vétérinaire (2003), 147

Vitamin E is a part of the defence mechanism for the inactivation of free radicals and is therefore implicated in the oxidative stress. Chemistry of vitamin E is relatively complex. Vitamin E includes 2 ... [more ▼]

Vitamin E is a part of the defence mechanism for the inactivation of free radicals and is therefore implicated in the oxidative stress. Chemistry of vitamin E is relatively complex. Vitamin E includes 2 large groups of molecules, tocopherols and tocotrienols, each including 32 stereoisomers. Vitamin E is synthesized in plants, algae, and moulds but not in animals. The greatest quantities of vitamin E are found in cereals and vegetable oils. Vitamin E analyses are difficult to perform. After treatment of a sample with an organic solvent such as ethanol, vitamin E is usually extracted into hexane. Identification and quantification are carried out mainly by chromatography such as normal-phase liquid chromatography and reversed-phase liquid chromatography. [less ▲]

Comparaison of three supplements high in linseeds or linseed oil in dairy cows

in Book of absracts of the 54th Annual Meeting of the European Association for Animal Production (2003)

Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra

in Meat Science (2003), 66(1), 45-54

Technological and organoleptic properties of beef cuts were predicted by near-infrared (NIR) spectroscopy. Spectra were collected on 189 beef Longissimus thoracis muscle samples using, transmission (NIRT ... [more ▼]

Technological and organoleptic properties of beef cuts were predicted by near-infrared (NIR) spectroscopy. Spectra were collected on 189 beef Longissimus thoracis muscle samples using, transmission (NIRT) and reflectance with a probe. Quality assessment and NIR recordings were performed on sliced loin after 2 and 8 days ageing. Partial least squares regression yielded determination coefficients of cross-validation (R-cv(2)) of 0.12-0.25 for the prediction of Warner-Bratzler Peak Shear Force in reflectance and 0.15-0.41 in transmission. Higher R-cv(2) were obtained for L* parameter (0.83-0.85), a* (0.39-0.49) and b* (0.73-0.75) with reflectance. Predictions of drip loss and cooking loss were less accurate with a R-cv(2) range of 0.38 to 0.54 and 0.25 to 0.47, respectively. The NIR spectra collected on fresh meat show good potential to predict CIE L* and b* parameters in reflectance mode. (C) 2003 Elsevier Ltd. All rights reserved. [less ▲]

Production de viande: la femelle de réforme Blanc-Bleu Belge cularde

Book published by Ministère des Classes moyennes et de l'Agriculture, Service Développement Production animale (2002)

On-line prediction of technological and organoleptic properties of beef by near infrared spectroscopy

in Proceedings of the 48th International Congress of Meat Science and Technology (2002)

The aim of this study was to investigate the use of the NIR spectroscopy for on-line prediction of technological and organoleptic properties of beef in slaughterhouse. In this work, two different fibre ... [more ▼]

The aim of this study was to investigate the use of the NIR spectroscopy for on-line prediction of technological and organoleptic properties of beef in slaughterhouse. In this work, two different fibre optic probes - transmission and reflection - were compared. It can be concluded from this experiment when applied on-line that when applied on-line the NIR spectroscopy prediction of several meat quality parameters can be at less equal to those obtained directly on meat samples in the laboratory. Nevertheless, the performances varied according to the acquisition mode: the reflection and the transmission showing potentialities for prediction of colour and drip loss respectively. Before direct application on slaughterline for early meat quality prediction, the technique needs further adaptations in order to reduce the time of spectra acquisition and treatment. [less ▲]

Effets de rations anisoénergiques isoprotéiques sur la composition de la graisse intramusculaire de génisses et de vaches de réforme Blanc-Bleu Belge

in 7èmes Rencontres autour des Recherches sur les Ruminants (2000)