Enrichissement en sélénium de la viande de taurillons Blanc-Bleu Belge par incorporation dans la ration de finition d'escourgeon cultivé avec un engrais contenant du sélénium

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

Grass, barely, grass and maize silages produced with or without selenium enriched fertilizers and offered to Belgian Blue suckling cows: a 3 years survey

in Proccedings Twenty years of selenium fertilization (2005)

Bovine meat production from culled females

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 ▲]

Amélioration de la santé par l'augmentation de la teneur en sélénium dans les viandes : section 1 : implication pour le bovin viandeux de fourrages produits avec des engrais enrichis en sélénium.

Report (2004)

Utilisation du lin en vue de l'enrichissement du lait en acides gras.

Report (2004)

Fertilisants enrichis en sélénium pour la production de fourrages destinés aux bovins.

Report (2004)

Acides gras : nomenclature et sources alimentaires

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 ▲]

Changes in carcass and meat composition during the finishing of Belgian Blue double-muscled cull cows

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

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)

Selenium enriched grass silage and winter barely for growing bulls: feedstuff composition and animal performance

in Proceedings of the British Society of Animal Science (2004)