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See detailChemical changes and influences of rapeseed antinutritional factors on lamb physiology and performance - 2. Plasma substances and activity of the thyroid
Mandiki, S. N. M.; Mabon, N.; Derycke, G. et al

in Animal Feed Science & Technology (1999), 81(1-2), 93-103

In order to study the effects of a high level of rapeseed meal in the diet on endocrine function and thyroid activity, sixty six Texel, Suffolk or crossbred lambs allocated to three groups were fed ad ... [more ▼]

In order to study the effects of a high level of rapeseed meal in the diet on endocrine function and thyroid activity, sixty six Texel, Suffolk or crossbred lambs allocated to three groups were fed ad libitum with concentrates containing 0% (Control) or 25% of rapeseed meal obtained with either Samourai (Samourai) or Honk (Honk) rapeseed varieties. Lambs were weaned at 88 +/- 8 days of age and 24 +/- 5 kg of live weight and were slaughtered when their fattening state was estimated to be satisfactory. Blood samples were taken fortnightly for the determinations of hormones, glucose and transaminases (GOT and GPT). To evaluate the capacity of hormone production, the thyroid glands were collected at slaughter and the in-vitro release of thyroid hormones was recorded. The plasma concentrations in triiodothyronine (T-3) and thyroxine (T-4) decreased (P <0.05) with the age of lambs and were lower (P <0.05) in the Samourai and Honk groups than in the Control. Moreover, the capacity of T-3 and T-4 production by the thyroid gland shown by the in-vitro T-3 and T-4 accumulation in the thyroid tissues was higher (P <0.05) in the Control than in the two rapeseed groups. In contrast, the concentrate with rapeseed meal had no effect on the plasma concentrations in GH, cortisol and insulin nor on other substances (glucose, GOT and GPT). These results indicate that the ingestion of rapeseed meal induces a low functional disorder of the thyroid without affecting the animal performance of lambs, as we reported previously. This is because the thyroid hormones do not appear to play a major role in the processes of growth and fattening, these having been successively taken under the control on priority by GH and insulin. (C) 1999 Elsevier Science B.V. All rights reserved. [less ▲]

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See detailChemical changes and influences of rapeseed antinutritional factors on lamb physiology and performance. 3. Antinutritional factors in plasma and organs
Mabon, N.; Mandiki, S. N. M.; Derycke, G. et al

in Animal Feed Science & Technology (2000), 85(1-2), 111-120

The impact of a high level of rapeseed meal in the diet on the concentration of antinutritional factors in plasma and organs was studied in 66 Texel, Suffolk or crossbred lambs. From 1 month of age till ... [more ▼]

The impact of a high level of rapeseed meal in the diet on the concentration of antinutritional factors in plasma and organs was studied in 66 Texel, Suffolk or crossbred lambs. From 1 month of age till slaughter (132+/-21 days), they were fed ad libitum with concentrates containing 0% or 25% of rapeseed meal obtained either Samourai or Honk rapeseed varieties. Lambs were weaned at 88+/-8 days of age and 24+/-5 kg live weight. Blood and organ samples were taken fortnightly for the determination of antinutritional factors. In plasma and organs, the thiocyanate concentrations were systematically higher in the Samourai and Honk lots than in the control. After weaning, the SCN- concentration in plasma increased up to 490 mu mol l(-1) in the Samourai lot. The goitrogen 5-vinyl-1,3-oxazolidine-2-thione (5-VOT) was determined in muscle, organs (thyroid, liver, kidney and lung) and biological fluid (plasma). The 5-VOT was present only after the ingestion of rapeseed meal but not to the same extent for the two varieties. The Honk rapeseed meal induced a 5-VOT level significantly (p<0.05) higher in the target organs such as lung and thyroid than Samourai. Very low levels were found in muscle, liver, kidney, plasma and lung. (C) 2000 Elsevier Science B.V. All rights reserved. [less ▲]

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See detailChemical characterisation and in vitro assessment of the nutritive value of co-products yield from the corn wet-milling process
Malumba Kamba, Paul ULg; Boudry, Christelle ULg; Roiseux, Olivier et al

in Food Chemistry (2015), 166

The chemical characteristics of co-products recovered during a laboratory-scale wet milling procedure as well as that of whole corn flour were characterised and their digestibility and fermentability ... [more ▼]

The chemical characteristics of co-products recovered during a laboratory-scale wet milling procedure as well as that of whole corn flour were characterised and their digestibility and fermentability value determined using a 2 steps in vitro digestibility and fermentation model of the pig digestive tract. Five co-products differing in their chemical composition were collected and analysed. These co-products differed in their in vitro dry matter Digestibility and in their kinetic of fermentation. High coefficients of digestibility were observed for starchy samples, while low coefficients of digestibility were observed for samples rich in lignocellulosic components. Fermentation patterns of samples analysed were different as well as the profile of volatile fatty acids produced during the fermentation. The production of straight-chain fatty acids produced was significantly correlated with the proportion of starch in the sample, while branched-chain fatty acids were correlated to proteins concentration of samples. [less ▲]

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See detailChemical characteristics and oxidative stability of sesame paste, and olive oils.
Borchani, C.; Besbes, Souhail; Blecker, Christophe ULg et al

in Journal of Agricultural Science and Technology (2010), 12

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See detailChemical Characterization Of Cuticular Extracts Of Sitobion Avenae (Hemiptera : Aphididae)
Muratori, Frédéric; Hance, Thierry; Lognay, Georges ULg

in Annals of the Entomological Society of America (2008), 101(3), 598-603

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See detailChemical characterization of Yarrowia lipolytica extracellular lipase.
Destain, Jacqueline ULg; Moreau, B.; Fickers, Patrick ULg et al

Poster (2000, September)

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See detailChemical composition and acaricidal properties of Devera scoparia essential oil (Araliales: Apiaceae) and blends of its major constituents against Tetranychus urticae (Acari: Tetranychidae)
Attia, Sabrine; Grissa, K. L.; Lognay, Georges ULg et al

in Journal of Economic Entomology (2011), 104(4), 1220-1228

The essential oil of Deverra scoparia Coss. & Durieu was investigated for its acaricidal activity against the worldwide pest twospotted spider mite, Tetranychus urticae Koch (Acari: Tetranychidae). The ... [more ▼]

The essential oil of Deverra scoparia Coss. & Durieu was investigated for its acaricidal activity against the worldwide pest twospotted spider mite, Tetranychus urticae Koch (Acari: Tetranychidae). The essential oil was analyzed by fast gas chromatography (GC) and GC-mass spectrometry. The activities of its individual and blended constituents were determined. Our study showed that female mortality increased with increasing D. scoparia oil concentrations, with LD50 and LD90 values at 1.79 and 3.2 mg liter 1, respectively. A reduction in fecundity had already been observed for concentrations of 0.064, 0.08, and 0.26 mg liter 1 D. scoparia essential oil. Ten major components, comprising 98.52% of the total weight, were identiÞed; -pinene was the most abundant constituent (31.95%) followed by sabinene (17.24%) and 3-carene (16.85%). The 10 major constituents of D. scoparia oil were individually tested against T. urticae females. The most potent toxicity was found with -pinene, 3-carene, and terpinen-4-ol. The presence of all constituents together in the artiÞcial mixture caused a signiÞcant decrease in the number of eggs laid by females, at 0.26mgliter 1 (11 eggs), compared with the control (50 eggs). The toxicity of blends of selected constituents indicated that the presence of all constituents was necessary to reproduce the toxicity level of the natural oil. [less ▲]

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See detailChemical Composition and Antimicrobial Activity of Essential Oil of Thyme (Thymus vulgaris) from Eastern Morocco
Imelouane, B.; Amhamdi, H.; Wathelet, Jean-Paul ULg et al

in International Journal of Agriculture and Biology (2009)

The essential oil from flowering Thyme (Thymis vulgaris L.) an aromatic member of the Lamiaceae family, from Morocco, obtained by hydrodistillation, was analysed by GC/FID and GC/MS. The constituents were ... [more ▼]

The essential oil from flowering Thyme (Thymis vulgaris L.) an aromatic member of the Lamiaceae family, from Morocco, obtained by hydrodistillation, was analysed by GC/FID and GC/MS. The constituents were identified by their mass spectra and Kovats’ indices. Forty three compounds consisting 97.85% of the total components were identified from the oil obtained with 1% yield. Among those, camphor (38.54%), camphene (17.19%), α-pinene (9.35%), 1, 8-cineole (5.44%), borneol (4.91%) and β-pinene (3.90%) were the major oil components. Essential oil of Thyme was evaluated for its antibacterial activities against six Gram-positive and Gram negative pathogenic bacteria: Staphylococcus aureus, S. epidermidis, Streptococcus sp., Pantoa sp. and Escherichia coli. [less ▲]

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See detailChemical Composition and Antimicrobial Activity of the Essential Oil of Myrtus communis L. from Algeria
Brada, M.; Hennia, A.; Nemmiche, S. et al

Poster (2010)

This study deals with the valorisation of medicinal and aromatic plants of the Algerian flora, in order to find new bioactive natural products. Myrtus communis essential oil obtained by hydrodistillation ... [more ▼]

This study deals with the valorisation of medicinal and aromatic plants of the Algerian flora, in order to find new bioactive natural products. Myrtus communis essential oil obtained by hydrodistillation was investigated by capillary gas chromatography and gas chromatography/mass spectrometry. Twenty-seven volatile compounds were identified in the leaves essential oil; the major components were: -pinene (23.5 %), limonene (22.9 %), 1,8-cineole (16.1 %), linalool (13.0%), linalyl acetate (10.9%) and geranyl acetate (4.6%). The antibacterial activity of essential oils extracts was evaluated by the diffusion method and by the dilution method in liquid medium on pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Salmonella sp, Proteus sp and Klebsiella sp). [less ▲]

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See detailChemical Composition and Antioxidant Activity of Essential Oil of Ocimum basilicum Leaves from the Northern Region of Algeria
Hadj Khelifa, L.; Brada, Moussa; Brahmi, F. et al

in Topclass Journal of Herbal Medicine (2012), 1(2), 53-58

Ocimum basilicum essential oil (Algerian species), which is extracted from dried leaves with an output of 1.98 ± 0.01%, is yellow pale. Its chemical composition has been investigated by GC/MS and GC/FID ... [more ▼]

Ocimum basilicum essential oil (Algerian species), which is extracted from dried leaves with an output of 1.98 ± 0.01%, is yellow pale. Its chemical composition has been investigated by GC/MS and GC/FID. Fourty compounds have been identified accounting for 97.4%. The major compounds were: Linalool (32.83%), linalyl acetate (16%), elemol (7.44%), geranyl acetate (6.18%), myrcene (6.12%), allo-ocimene (5.02%), α-terpineol (4.9%), (E)-β-ocimene (3.68%) and neryl acetate (3.45%). O. basilicum essential oil was screened for its in vitro antioxidant activity using DPPH assay. The results showed that the concentration of the essential oil needed to scavenge 50% of DPPH, was 83.54 mg/ml lower than that of vitamin E (22.0 mg/ml) and therefore acts as a natural antioxidant agent. [less ▲]

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See detailChemical Composition and Antioxydant Activity of Laurus nobilis Floral Buds Essential Oil
Bouzouita, N.; El Omri, A.; Kachouri, F. et al

in Journal of Essential Oil Research (2009)

The essential oil of Laurus nobilis floral buds (FB) collected in Tunisia was obtained by hydrodistillation and analysed by GC-MS. Twenty three constituents were identified. The main components of this ... [more ▼]

The essential oil of Laurus nobilis floral buds (FB) collected in Tunisia was obtained by hydrodistillation and analysed by GC-MS. Twenty three constituents were identified. The main components of this oil were α-terpinyl acetate (28.43 %), methyl eugenol (19.57 %), eugenol (7.42 %) and elemicin (4.41 %). The antioxidant activity of the oil of Laurus nobilis FB was evaluated by two methods, β-carotene bleaching (BCB) test and 2.2-diphenyl-β-picrylhydrazyl (DPPH) assay using respectively butylated hydroxytoluene (BHT), trolox, gallic acid, caffeic acid and δ-tocopherol as standards. It was found that the Laurus nobilis FB oil have a significant antioxidant effect when tested by each method respectively. The antioxidant activity of this oil is more effective than the synthetic antioxidant (BHT) at 200 ppm and can be attributed to the active compounds eugenol, elemicin and methyl eugenol present in this essential oil. [less ▲]

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See detailChemical composition and functional properties of dietary fibre extracted by Englyst and Prosky methods from the alga Ulva lactuca collected in Tunisia
Yaich, Hela; Garna, Haikel; Bchir, Brahim et al

in Algal Research (2015), 9

Nowadays there is a growing trend to find new sources of dietary fibre (DF), such as marine algae by-products that have traditionally been undervalued. In this respect, the aim of the present ... [more ▼]

Nowadays there is a growing trend to find new sources of dietary fibre (DF), such as marine algae by-products that have traditionally been undervalued. In this respect, the aim of the present investigation was firstly to compare two methods of dietary fibre quantification (Englyst and Prosky) and secondly to determine the chemical composition and some of the functional properties of total and insoluble fibres extracted in accordance with the Englyst method. The dietary fibres of dried Ulva lactuca collected from the Tunisian littoral were determined by the Prosky (gravimetric method) and Englyst (enzymatic-chemical method) methods. The two extraction methods (Englyst–Prosky) provided approximately the same values in total fibres (~54%). However, they had different insoluble and soluble fibre contents. U. lactuca contained 20.53% and 31.55% of soluble fibres and 34.37% and 21.54% of insoluble fibres using the Prosky and Englyst methods, respectively. The fractionation of the insoluble dietary fibre concentrate revealed that hemicellulose was the most abundant fraction (32.49%), followed by cellulose (16.59%) and “lignin-like” compounds (1.53%). For both fibre concentrates, the main neutral sugar was glucose (20.70%–27.59%), which corresponded to hemicellulose and cellulose. The water holding capacity of insoluble fibre concentrate was relatively high. It varied between 9.32 g and 10.3 g of water/g of dry fibre at 25 °C and 80 °C, respectively. Nevertheless, the oil holding capacity of the insoluble fibre concentrate was not affected by temperature. It was about 1.08 and 1.01 g of oil/g of dry fibre at 25 °C and 80 °C. Despite the significant functional properties of fibre concentrate, the presence of lead limits its use as an ingredient in the food industry. [less ▲]

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See detailChemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia
Yaich, H.; Garna, H.; Besbes, S. et al

in Food Chemistry (2011), 128(4), 895-901

The chemical composition and some functional properties of the dried "Ulva lactuca" algae, collected from the littoral between the Taboulba and Sayada area, were determined. The dried "U. lactuca" algae ... [more ▼]

The chemical composition and some functional properties of the dried "Ulva lactuca" algae, collected from the littoral between the Taboulba and Sayada area, were determined. The dried "U. lactuca" algae were investigated for their soluble, insoluble and total dietary fibre content, mineral amount, amino acid and fatty acid profiles, swelling capacity (SWC), water holding capacity (WHC) and oil holding capacity (OHC). Results showed that "U. lactuca" alga powder was characterised by a high content of fibres (54.0%), minerals (19.6%), proteins (8.5%) and lipids (7.9%). The neutral fibres contain hemicellulose (20.6%), cellulose (9.0%) and lignin (1.7%). The proteinic fraction analysis indicated the presence of essential amino acids, which represent 42.0% of the total amino acids. The fatty acids profile was dominated by the palmitic acid, which represents about 60.0% of the total fatty acids, followed by oleic acid (16.0%). The study of the functional properties proved that SWC, WHC and OHC of this alga varied with temperatures and that were comparable to those of some commercial fibre rich products. (C) 2011 Elsevier Ltd. All rights reserved. [less ▲]

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See detailChemical composition and lipid fraction characteristics of aleppo pine (Pinus halepensis Mill.) seeds cultivated in Tunisia
Cheikh-Rouhou, S.; Hentati, B.; Besbes, S. et al

in Food Science & Technology International (2006), 12(5), 407-415

The proximate composition of Aleppo pine (Pinus halepensis Mill.) seeds cultivated in Bizerta (Tunisia) were investigated for their fatty acid composition, and their thermal and physical properties of ... [more ▼]

The proximate composition of Aleppo pine (Pinus halepensis Mill.) seeds cultivated in Bizerta (Tunisia) were investigated for their fatty acid composition, and their thermal and physical properties of lipid fraction. The proximate analysis of pine seeds showed the following composition (on a dry-weight basis): protein 22.7%, oil 43.3%, ash 8.3% and total carbohydrate 25.7%. Potassium, magnesium and calcium were the predominant mineral elements present in the seeds and reached, together, about 1%. Oleic and linoleic acids were the major unsaturated fatty acids (27.3 and 48.8%, respectively), while the main saturated one was palmitic acid (8.75%). Myristic, myristoleic, palmitoleic, margaric, margaroleic, stearic, linolenic, arachidic, eicosenoic, eicosadienoic eicosatrienoic behenic and lignoceric acids were also detected. Thermal profile of Pinus halepensis Mill. seed oil, determined by its DSC melting curve, showed that the entire liquefaction of the Aleppo pine seed oil occurs at -8 degrees C. GeLab colour parameters (L*, a*, b*), oxidative stability by Rancimat test and viscosity were also determined. Physicochemical properties of the oil include: saponification number 190, peroxide value 3.18, iodine index 117, and a low acidity of 0.61%. Results suggested that the production of oil from Pinus halepensis seeds could provide a potential use in food, pharmaceutical, cosmetics and other non-food industries. [less ▲]

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See detailChemical composition and lipid fraction characteristics of aleppo pine (Pinus halepensis Mill.) seeds cultivated in Tunisia
Cheikh-Rouhou, S.; Besbes, S.; Hentati, B. et al

Poster (2006, September)

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See detailChemical composition and Microbial Quality of dates grown in Figuig oasis of Marocco
Hasnaoui, Amina; ElHoumaizi, Mohamed Aziz; Asehraou, Abdeslam et al

in International Journal of Agriculture and Biology (2010), 12(2), 311-314

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See detailChemical composition and physicochemical characteristics of fixed oils from Algerian Nigella sativa seeds
Benkaci, Ali; Wathelet, Jean-Paul ULg

in Chemistry of Natural Compounds (2012), 47(6), 925-931

The fatty acids, sterols, and polyphenols from the fixed oils of Nigella sativa seeds originating from four locations were determined. The seeds contained respectively 30.63–34.27% and 25.66–32.77% of ... [more ▼]

The fatty acids, sterols, and polyphenols from the fixed oils of Nigella sativa seeds originating from four locations were determined. The seeds contained respectively 30.63–34.27% and 25.66–32.77% of fixed oils using hexane and isopropyl alcohol in solvent extraction. Linoleic, oleic, and palmitic acids formed the main proportion using the two solvents, respectively: hexane 54.47–61.28%, isopropanol 56.98–67.30%; hexane 19.62–22.94%, isopropanol 18.85–21.96%, and hexane 11.17–13.60%, isopropanol 9.20–14.18%. Other minor unsaturated fatty acids were identified. Eight phytosterols were isolated and identified in the fixed oils by GC and GC/MS analysis, wherein -sitosterol was the dominating compound that inhibits the absorption of dietary cholesterol, followed by stigmasterol, campesterol, and 5-avenasterol. [less ▲]

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