References of "Dufrasne, Isabelle"
     in
Bookmark and Share    
Full Text
Peer Reviewed
See detailProduction,digestion et absorption des acides gras chez le ruminant
Cuvelier, Christine ULg; Cabaraux, Jean-François ULg; Dufrasne, Isabelle ULg et al

in Annales de Médecine Vétérinaire (2005), 149(1), 49-59

From a biochemical point of view, in ruminants, there are two major groups of fatty acids. They are firstly the volatile fatty acids from the rumen metabolism of dietary carbohydrates, and secondly the ... [more ▼]

From a biochemical point of view, in ruminants, there are two major groups of fatty acids. They are firstly the volatile fatty acids from the rumen metabolism of dietary carbohydrates, and secondly the fatty acids from the rumen metabolism of lipids. This second group is made of the fatty acids synthesized by the microorganisms of the rumen and the fatty acids originating from the hydrolysis of dietary triacylglycerols, which are mostly hydrogenated by microorganisms in the rumen before intestinal absorption. In such conditions, the absorbed fatty acids are always more saturated than the ingested fatty acids. [less ▲]

Detailed reference viewed: 138 (6 ULg)
Full Text
Peer Reviewed
See detailAcides gras et métabolisme énergétique des muscles squelettiques chez le bovin
Cuvelier, Christine ULg; Cabaraux, Jean-François ULg; Dufrasne, Isabelle ULg et al

in Annales de Médecine Vétérinaire (2005), 149(4), 188-201

Energy metabolism of skeletal muscles in cattle is characterized by several specificities, mostly related to particularities of the digestive physiology. Energy metabolism of muscles relies on ... [more ▼]

Energy metabolism of skeletal muscles in cattle is characterized by several specificities, mostly related to particularities of the digestive physiology. Energy metabolism of muscles relies on preferential utilization of some nutrients, such as volatile fatty acids and ketone bodies on the one hand, and glucose on the other hand, the contribution of non-esterified long chain fatty acids being limited. As for other species, nutrients utilization is influenced by the nature of muscle fibers, leading to preferential metabolic pathways. Energy metabolism can be either more oxidative, oxido-glycolytic, or glycolytic. Close relationships are found between energy metabolism, chemical composition of muscle - more particularly its fat level - and organoleptic quality of meat. [less ▲]

Detailed reference viewed: 193 (12 ULg)
Full Text
Peer Reviewed
See detailVariation of plasma parameters and nitrogen metabolism in finishing Belgian blue double-muscled cull females.
Cabaraux, Jean-François ULg; Dufrasne, Isabelle ULg; Istasse, Louis ULg et al

in Journal of Animal Physiology & Animal Nutrition (2005), 89(1-2), 55-62

The changes over time in plasma parameters and nitrogen metabolism were studied in finishing Belgian Blue double-muscled females offered a maize silage based diet. When compared with literature data ... [more ▼]

The changes over time in plasma parameters and nitrogen metabolism were studied in finishing Belgian Blue double-muscled females offered a maize silage based diet. When compared with literature data, plasma glucose along with triglycerides concentrations was low while non-esterifled fatty acids were high and rich in polyunsaturated forms. The concentrations in thyroid hormones, insulin-like growth factor 1 and insulin were also low and plasma insulin decreased with time. Growth hormone concentration, by contrast, increased with time. On average, the females retained 44 g nitrogen per day from an intake of 210 g but the efficiency of retention decreased with time. The fractional rates of accretion and synthesis of muscle protein were also affected by time. The dry matter content in muscle biopsies was close to 22% and increased with the finishing, as did the diameter of the tailhead adipocytes. [less ▲]

Detailed reference viewed: 23 (7 ULg)
Peer Reviewed
See detailSelenium status around peripartum in beef cows and claves offered grass silage and barley produced with selenium enriched fertilizers
Cabaraux, Jean-François ULg; Hornick, Jean-Luc ULg; Schoonheere, Nicolas ULg et al

in Book of absracts of the 56th Annual Meeting of the European Association for Animal Production (2005)

Detailed reference viewed: 7 (0 ULg)
Full Text
Peer Reviewed
See detailVariations des teneurs en sélénium dans les aliments pour bovins et statut en sélénium chez l'animal
Cabaraux, Jean-François ULg; Schoonheere, Nicolas ULg; Hornick, Jean-Luc ULg et al

in 12ièmes Rencontres autour des Recherches sur les Ruminants (2005)

Detailed reference viewed: 16 (5 ULg)
Full Text
Peer Reviewed
See detailBovine meat production from culled females
Cabaraux, Jean-François ULg; Dufrasne, Isabelle ULg; Roux, Marc et al

in Productions Animales (2005), 18(1), 37-48

In the European Union, half of slaughtered adult cattle are female, including 60 % of adult cows and 40 % of heifers, mainly from dairy races. The animals are culled for multiple reasons that vary from ... [more ▼]

In the European Union, half of slaughtered adult cattle are female, including 60 % of adult cows and 40 % of heifers, mainly from dairy races. The animals are culled for multiple reasons that vary from one country to another and even from one herd to another. Fattening is therefore more difficult and haphazard than that of young bulls, due to the heterogeneity of their characteristics at the culling time, such as: age, race and format, medical and physiological statutes, and body condition score. The methods of finishing (outside or inside) and of feeding are also significant sources of variation. This article proposes to review the principal factors influencing the finishing of culled females. [less ▲]

Detailed reference viewed: 23 (3 ULg)
See detailAdipocyte fatty acid-binding protein expression and mitochondrial activity as indicators of intramuscular fat content in young bulls
Barnola, I.; Hocquette, Jean-François; Cassar-Malek, I. et al

in Indicators of milk and beef quality (2005)

Detailed reference viewed: 37 (5 ULg)
See detailTechnique NIR : alternative pour le dosage des acides gras.
Meulemans, Alexandra; Dufrasne, Isabelle ULg; Istasse, Louis ULg

Report (2004)

Detailed reference viewed: 12 (0 ULg)
Full Text
Peer Reviewed
See detailAcides gras : nomenclature et sources alimentaires
Cuvelier, Christine ULg; Cabaraux, Jean-François ULg; Dufrasne, Isabelle ULg et al

in Annales de Médecine Vétérinaire (2004), 148(3), 133-140

Fatty acids are member of the lipid family. They are aliphatic monocarboxylic acids with or without double bond. They are classified according different nomenclatures : the international systematic name ... [more ▼]

Fatty acids are member of the lipid family. They are aliphatic monocarboxylic acids with or without double bond. They are classified according different nomenclatures : the international systematic name, the omega nomenclature and the trivial names. Fatty acids are major compounds of oils and fats. Among the saturated fatty acids, C12, C16 and C18 fatty acids are the most widely distributed, whereas in the unsaturated fatty acids group, C18 with 1, 2 or 3 double bonds are the most important within the vegetable and animal terrestrian products. Fatty acids with 4 or more than 4 double bonds and 20 to 24 atoms of carbon are largely represented in the marine products. [less ▲]

Detailed reference viewed: 214 (9 ULg)