References of "Dotreppe, Olivier"
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See detailLinseeds in fattening diet for Belgian Blue culled cows and growing bulls in order to improve the n-3 fatty acids content in meat
Robaye, Vincent ULg; Dotreppe, Olivier ULg; Cabaraux, Jean-François ULg et al

in 11th Congress of the European Society of Veterinary and Comparative Nutrition (2007)

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See detailEffect of iodised fertilisation on iodine content in grass and on thyroid hormones concentrations in dairy heifers.
Dufrasne, Isabelle ULg; Dotreppe, Olivier ULg; Meura, S. et al

in Permanent and temporary grassland plant, environment and economy, A De Vliegher an L. Carlier editors, Book of abstracts of 14th Symposium of European Grassland Federation (2007)

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See detailLes engrais enrichis en sélénium: une alternative pour améliorer le statut en sélénium du bovin
Cabaraux, Jean-François ULg; Dotreppe, Olivier ULg; Hornick, Jean-Luc ULg et al

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 ▲]

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See detailSelenized fertilizers: effects on locally produced feedstuffs, on suckling cows and on beef meat
Cabaraux, Jean-François ULg; Hornick, Jean-Luc ULg; Dotreppe, Olivier ULg et al

in Proceedings of the 8th International Symposium on Selenium in Biology and Medecine (2006)

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See detailDifférents traitements de la graine de lin dans le cadre de l'engraissement de vaches de réforme.
Cabaraux, Jean-François ULg; Dotreppe, Olivier ULg; Dufrasne, Isabelle ULg et al

in 13ième Rencontres autour des Recherches sur les Ruminants (2006)

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See detailC18:3n-3 content in beef meat as influenced by breed, diet and muscle location
Cuvelier, Christine ULg; Dotreppe, Olivier ULg; Cabaraux, Jean-François ULg et al

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

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See detailEffects of the calving number on animal performance, carcass and meat composition in finishing Belgian Blue double-muscled culled females
Cabaraux, Jean-François ULg; Hornick, Jean-Luc ULg; Dotreppe, Olivier ULg et al

in Livestock Production Science (2004), 87(2-3), 161-169

In a 2-year experiment, 66 Belgian Blue (BB) double-muscled culled females have been divided in three groups according to the calving number (heifers-H, cows culled after two calvings-C2 or four calvings ... [more ▼]

In a 2-year experiment, 66 Belgian Blue (BB) double-muscled culled females have been divided in three groups according to the calving number (heifers-H, cows culled after two calvings-C2 or four calvings-C4) and finished on a maize silage-based diet in order to compare animal performance and evolution of carcass and meat characteristics with age. Four females per group were slaughtered on day 0 to assess carcass and meat characteristics of lean animals. The initial and final live weights, the carcass weight and the daily food intake increased with advancing age, while the live weight gain and feed efficiency decreased. The H presented the higher killing-out and muscle proportions and the lower adipose tissue proportion. Their meat was less dark and less red than that of older cows. The lowest protein content and the highest fat content in meat dry matter were found in the C2. In the three groups, the carcass and meat became fatter with finishing process. The amplitude of fat deposition was the highest in C2. It can be concluded that the performance of BB culled females vary with age. The carcass and meat characteristics differ mainly between H and cows, few differences appearing between cows. (C) 2003 Elsevier B.V All rights reserved. [less ▲]

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See detailEffect of reducing energy supply during the finishing of Belgian Blue double-muscled cull cows
Cabaraux, Jean-François ULg; Dotreppe, Olivier ULg; Dufrasne, Isabelle ULg et al

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 ▲]

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See detailVitamine E: état des connaissances chez les carnivores domestiques. II Métabolisme, besoins et apports
Cuvelier, Christine ULg; Dotreppe, Olivier ULg; Diez, Marianne ULg et al

in Annales de Médecine Vétérinaire (2003), 147(6, DEC-JAN), 367-382

This paper aims to present the metabolism of vitamin E and the allowances and requirements in men and domestic carnivores. The mechanisms of absorption, distribution, storage and excretion of vitamin E ... [more ▼]

This paper aims to present the metabolism of vitamin E and the allowances and requirements in men and domestic carnivores. The mechanisms of absorption, distribution, storage and excretion of vitamin E are explained. The metabolism particularities of this vitamin due to the existence of the a-Tocopherol Transfer Protein are developed. The concentrations in lipoproteins and plasma are presented along with their variation factors. Vitamin E units, estimation of requirements and dietary allowances and tolerable upper intake level in men and domestic carnivores are also reviewed. Finally, the use of vitamin E in the petfood industry is discussed. [less ▲]

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See detailVitamine E : état des connaissances chez les carnivores domestiques.I. Chimie, sources alimentaires et dosage
Cuvelier, Christine ULg; Dotreppe, Olivier ULg; Diez, Marianne ULg et al

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 ▲]

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See detailPrediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy
Meulemans, A.; Dotreppe, Olivier ULg; Leroy, Bernadette ULg et al

in Sciences des Aliments (2003), 23(1), 159-162

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See detailComparaison of three supplements high in linseeds or linseed oil in dairy cows
Cabaraux, Jean-François ULg; Marche, C.; Hornick, Jean-Luc ULg et al

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

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See detailPrediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra
Leroy, Bernadette ULg; Lambotte, S.; Dotreppe, Olivier ULg et al

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 ▲]

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See detailPrediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy
Meulemans, Alexandra; Dotreppe, Olivier ULg; Leroy, Bernadette ULg et al

in Viandes & Produits Carnés - Hors Série 9èmes Journées Sciences du Muscle et Technologies des Viandes (2002, October)

Cette étude met en évidence les potentialités des appareils SPIR pour la prédiction de plusieurs paramètres liés à la qualité de la viande porcine, en particulier les pertes de jus par écoulement. Par ... [more ▼]

Cette étude met en évidence les potentialités des appareils SPIR pour la prédiction de plusieurs paramètres liés à la qualité de la viande porcine, en particulier les pertes de jus par écoulement. Par ailleurs, cette étude souligne que la validation de la technique, au moyen d’ une série d’ échantillons indépendants, est nécessaire afin de contrôler la capacité réelle des modèles à prédire les différents paramètres. Ces modèles pourraient être améliorés en utilisant un nombre plus élevé d’ échantillons afin d’ augmenter la variabilité dans la base de données et en maîtrisant tous les facteurs pouvant influencer les valeurs spectrales. [less ▲]

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See detailProduction de viande: la femelle de réforme Blanc-Bleu Belge cularde
Cabaraux, Jean-François ULg; Dufrasne, Isabelle ULg; Van Eenaeme, Christian ULg et al

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

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See detailPrediction of technological and organoleptic properties of porcine meat by near infrared spectroscopy
Meulemans, Alexandra; Dotreppe, Olivier ULg; Leroy, Bernadette ULg et al

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

The aim of the present study was to evaluate the Fourier Transform NIR spectroscopy as a potential technique for prediction of technological (pH and WHC) and organoleptic (color and tenderness) properties ... [more ▼]

The aim of the present study was to evaluate the Fourier Transform NIR spectroscopy as a potential technique for prediction of technological (pH and WHC) and organoleptic (color and tenderness) properties of porcine meat. From this study, it can be concluded that NIR spectroscopy shows good potentiality for prediction of several color and water holding capacity parameters. The quality of the models could be improved by using a larger number of samples or, alternatively, by choosing samples with larger variability, or possibly by performing reference analysis and NIR analysis on the same day. Since the spectra were obtained on minced meat, these results have to be confirmed when applying the technique on intact meat in the laboratory or on the slaughterline. [less ▲]

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