Zobrazeno 1 - 10
of 241
pro vyhledávání: '"B. Lebret"'
Publikováno v:
Animal, Vol 18, Iss 10, Pp 101316- (2024)
The main principles of organic farming as presented by the European organisation for organic food and farming are health, ecology, fairness and care, but the intrinsic quality of products is also important for consumers. Pig genotype was tested as a
Externí odkaz:
https://doaj.org/article/5ad7fddd6158480191b88bccb2020ace
Publikováno v:
Animal, Vol 18, Iss 7, Pp 101190- (2024)
Since 2022, European specifications for organic pig farming have evolved to distribute 100 % organic feed and to reinforce the link to the soil with feed resources that should primarily be obtained from the farm or the same region. Feeding strategy a
Externí odkaz:
https://doaj.org/article/4398ffdeb30c404bac546d6adbde7110
Autor:
L. Lefaucheur, B. Lebret
Publikováno v:
Animal, Vol 14, Iss 9, Pp 1976-1986 (2020)
Conventional pork production, based on highly selected breeds for growth efficiency and carcass leanness, is generally considered to decrease pork quality. In contrast, non-selected breeds produced in extensive systems are associated with high pork q
Externí odkaz:
https://doaj.org/article/594b9752e4d443e88093e877257ebf79
Autor:
S. Prache, B. Lebret, E. Baéza, B. Martin, J. Gautron, C. Feidt, F. Médale, G. Corraze, M. Raulet, F. Lefèvre, V. Verrez-Bagnis, P. Sans
Publikováno v:
Animal, Vol 16, Iss , Pp 100405- (2022)
The ‘organic’ label guarantees a production process that avoids the use of synthetic fertilisers, pesticides and hormones and minimises the use of veterinary drugs; however, consumers are demanding guarantees regarding food quality. This article
Externí odkaz:
https://doaj.org/article/1a27d90569ae472e9aafc64a14f878e6
Autor:
B. Lebret, M. Čandek-Potokar
Publikováno v:
Animal, Vol 16, Iss , Pp 100383- (2022)
Pork is often consumed in a very wide variety of products, processed from integral cuts or minced meat using different conservation methods (curing, smoking, cooking, drying, fermenting). Quality of pork products results from a combination between th
Externí odkaz:
https://doaj.org/article/9efb19cf23314b3bb06e6600a3c349ca
Autor:
S. Prache, C. Adamiec, T. Astruc, E. Baéza-Campone, P.E. Bouillot, A. Clinquart, C. Feidt, E. Fourat, J. Gautron, A. Girard, L. Guillier, E. Kesse-Guyot, B. Lebret, F. Lefèvre, S. Le Perchec, B. Martin, P.S. Mirade, F. Pierre, M. Raulet, D. Rémond, P. Sans, I. Souchon, C. Donnars, V. Santé-Lhoutellier
Publikováno v:
Animal, Vol 16, Iss , Pp 100376- (2022)
This article critically reviews the current state of knowledge on the quality of animal-source foods according to animal production and food processing conditions, including consumer expectations-behaviours and the effects of consumption of animal-so
Externí odkaz:
https://doaj.org/article/b53df8a9959145ad819384636437ffa9
Autor:
B. Lebret, M. Čandek-Potokar
Publikováno v:
Animal, Vol 16, Iss , Pp 100402- (2022)
This work considers all factors along the production chain from farm to fork influencing the quality of fresh pork and processed products. Pork quality is multidimensional and comprises various attributes: commercial value of carcasses, meat organole
Externí odkaz:
https://doaj.org/article/bddc4d50d80d4af9aea7e27382eb1ae6
Publikováno v:
Animal, Vol 15, Iss 7, Pp 100268- (2021)
Dietary methionine affects protein metabolism, lean gain and growth performance and acts in the control of oxidative stress. When supplied in large excess relative to growth requirements in diets for pigs, positive effects on pork quality traits have
Externí odkaz:
https://doaj.org/article/d080a34a74c14d779da97fc3ab7d3cb2
Publikováno v:
INRAE Productions Animales, Vol 11, Iss 2 (2020)
En production porcine, la réduction de l’adiposité des carcasses au profit de la teneur en maigre obtenue par l’amélioration génétique et l’évolution des conditions d’élevage, a entraîné l’apparition de défauts de qualité des tis
Externí odkaz:
https://doaj.org/article/e05de86edf104a5bb770442f0a214f37
Publikováno v:
Archives Animal Breeding, Vol 60, Pp 271-283 (2017)
Biological processes underlie all livestock traits, including post-mortem meat quality traits. Biomarkers are molecular components of the biological processes showing differential expression associated with the phenotype of the trait. The phenotyp
Externí odkaz:
https://doaj.org/article/cd50c13992df44bfb2e1b811ea864133