Reference : A mass spectrometry method for sensitive, specific and simultaneous detection of bovi...
Scientific journals : Article
Life sciences : Veterinary medicine & animal health
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/216746
A mass spectrometry method for sensitive, specific and simultaneous detection of bovine blood meal, blood products and milk products in compound feed
English
Lecrenier, Marie-Caroline mailto [Université de Liège - ULiège > > > Doct. sc. vété. (Bologne)]
Planque, Mélanie []
Dieu, Marc []
Veys, Pascal []
Saegerman, Claude mailto [Université de Liège - ULiège > Département des maladies infectieuses et parasitaires (DMI) > Epidémiologie et analyse des risques appl. aux sc. vétér. >]
Gillard, Nathalie []
Baeten, Vincent []
Nov-2017
Food Chemistry
Elsevier Science
Yes (verified by ORBi)
International
0308-8146
Oxford
United Kingdom
[en] Processed animal proteins (PAPs) ; Bovine spongiform encephalopathy (BSE) ; Bovine ; Blood ; Milk ; Biomarkers ; Tandem mass spectrometry (MS/MS)
[en] Feed sustainability is one of the biggest challenges for the next few years. Solutions have to be found that take feed quality and safety into account. Animal by-products are one valuable source of proteins. However, since the bovine spongiform encephalopathy (BSE) crisis, their use has been strictly regulated. The objective of this study was to propose a routine, sensitive and specific method using ultra-high performance liquid chromatography coupled to tandem mass spectrometry for the detection of blood-derived products and milk powder in feed. Contaminated aquafeeds were analysed in order to evaluate the sensitivity and specificity of the method. This new method meets both selectivity and sensitivity (0.1% (w/w)) requirements imposed by the European Commission for animal proteins detection methods. It offers an innovative and complementary solution for the simultaneously identification of authorised and unauthorised animal by-products such as processed animal proteins (PAPs).
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/216746
10.1016/j.foodchem.2017.11.074
https://www.sciencedirect.com/science/article/pii/S0308814617318939

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