Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Composition de la carcasse"'
Autor:
Hélène Alami-Durante, Florence Lefèvre, Françoise Médale, Sophie Prache, Cécile Berri, Geneviève Corraze, Brigitte Picard, Dominique Bauchart, Bénédicte Lebret, Justine Faure
Publikováno v:
INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.151-168
INRA Productions Animales, INRA Editions, 2015, 28 (2), pp.151-168
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.151-168. ⟨10.20870/productions-animales.2015.28.2.3022⟩
INRA Productions Animales 2 (28), 151-168. (2015)
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.151-168
INRA Productions Animales, INRA Editions, 2015, 28 (2), pp.151-168
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.151-168. ⟨10.20870/productions-animales.2015.28.2.3022⟩
INRA Productions Animales 2 (28), 151-168. (2015)
Cette synthèse présente l’influence des caractéristiques des animaux et de leurs conditions d’élevage sur les qualités des viandes et des chairs des principales espèces animales d’élevage (porc, bovins, ovins, poulets, poissons). Les dim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24536664785e77f00b83b0621caa36e6
https://doi.org/10.20870/productions-animales.2015.28.2.3022
https://doi.org/10.20870/productions-animales.2015.28.2.3022
Publikováno v:
Livestock Science
Livestock Science, Elsevier, 2018, 214, In press. ⟨10.1016/j.livsci.2018.06.011⟩
Livestock Science, Elsevier, 2018, In press. ⟨10.1016/j.livsci.2018.06.011⟩
Livestock Science, Elsevier, 2018, 214, In press. ⟨10.1016/j.livsci.2018.06.011⟩
Livestock Science, Elsevier, 2018, In press. ⟨10.1016/j.livsci.2018.06.011⟩
pHu and palatability traits (tenderness, juiciness and beef flavor intensity) of 480 young bulls were investigated. For each trait, quality categories were built using unsupervised learning methods to relate them with the farm-to-table continuum data
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6a9035ff08e7323c22d4d0a66d95efa
https://doi.org/10.1016/j.livsci.2018.06.011
https://doi.org/10.1016/j.livsci.2018.06.011
Heat stress in pregnant sows: effects on growth performance and carcass composition of the offspring
Autor:
H. Quesnel, Armelle Prunier, Elodie Merlot, David Renaudeau, Aira Maye Serviento, Bénédicte Lebret, Isabelle Louveau
Publikováno v:
6. International Symposium on Energy and Protein Metabolism (Isep)
6. International Symposium on Energy and Protein Metabolism (Isep), Sep 2019, Belo Horizonte, Brazil. Wageningen Academic Publishers, 138, 2019, Publication-European Association for Animal Production (EAAP). ⟨10.3920/978-90-8686-891-9_103⟩
6. International Symposium on Energy and Protein Metabolism (Isep), Sep 2019, Belo Horizonte, Brazil. Wageningen Academic Publishers, Publication-European Association for Animal Production (EAAP), 138, 2019, Publication-European Association for Animal Production (EAAP). ⟨10.3920/978-90-8686-891-9_103⟩
6. International Symposium on Energy and Protein Metabolism (Isep), Sep 2019, Belo Horizonte, Brazil. Wageningen Academic Publishers, 138, 2019, Publication-European Association for Animal Production (EAAP). ⟨10.3920/978-90-8686-891-9_103⟩
6. International Symposium on Energy and Protein Metabolism (Isep), Sep 2019, Belo Horizonte, Brazil. Wageningen Academic Publishers, Publication-European Association for Animal Production (EAAP), 138, 2019, Publication-European Association for Animal Production (EAAP). ⟨10.3920/978-90-8686-891-9_103⟩
Climatic environment is one of the main limiting factors of production efficiency in the swine industry especially in tropical countries. The aim of aim of this study was to evaluate the effects of heat exposure during most of gestation on the growth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29abc9e8d8b7f342e4974172590a06b7
https://hal.archives-ouvertes.fr/hal-02293535
https://hal.archives-ouvertes.fr/hal-02293535
Publikováno v:
Journees de la Recherche Porcine
51èmes Journées de la Recherche Porcine. 2019; 51. Journées de la Recherche Porcine, Paris, FRA, 2019-02-05-2019-02-06, 217-222
Journées de la Recherche Porcine en France
51. Journées de la Recherche Porcine
51. Journées de la Recherche Porcine, Feb 2019, Paris, France
51èmes Journées de la Recherche Porcine. 2019; 51. Journées de la Recherche Porcine, Paris, FRA, 2019-02-05-2019-02-06, 217-222
Journées de la Recherche Porcine en France
51. Journées de la Recherche Porcine
51. Journées de la Recherche Porcine, Feb 2019, Paris, France
La filière Noir de Bigorre (NB) valorise des porcs de race pure Gascon en viandes et jambon sec (AOC/AOP). Les animaux élevés en conditions extensives (pâturage, 20 porcs/ha) consomment selon la saison de l’herbe, des glands ou autres fruits en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::66db3c22fa19bb90b3b41905eb8a4cfc
Autor:
Silva, Joao Santos, Cerqueira, J. L., Pires, Preciosa, Lebret, Bénédicte, Čandek-Potokar, Marjeta, Araujo, José Pedro
Publikováno v:
XI. Iberian congress on animal genetic resources
XI. Iberian congress on animal genetic resources, Sep 2018, Murcia, Spain. 2018, Resúmenes. XI Congreso ibérico para los recursos genéticos animales
XI. Iberian congress on animal genetic resources, Sep 2018, Murcia, Spain. 2018
XI. Iberian congress on animal genetic resources, Sep 2018, Murcia, Spain. 2018, Resúmenes. XI Congreso ibérico para los recursos genéticos animales
XI. Iberian congress on animal genetic resources, Sep 2018, Murcia, Spain. 2018
Influence of traditional and innovative foods on the carcass quality of the Bisara swine breed. XI. Iberian congress on animal genetic resources
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::39f5903ad9d9bbd6925ae9e44ea90390
https://hal.archives-ouvertes.fr/hal-02441508
https://hal.archives-ouvertes.fr/hal-02441508
Publikováno v:
Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2018, ⟨10.1002/jsfa.9301⟩
Journal of the Science of Food and Agriculture, Wiley, 2019, 99 (3), pp.1275-1283. ⟨10.1002/jsfa.9301⟩
Journal of the Science of Food and Agriculture, Wiley, 2018, ⟨10.1002/jsfa.9301⟩
Journal of the Science of Food and Agriculture, Wiley, 2019, 99 (3), pp.1275-1283. ⟨10.1002/jsfa.9301⟩
The present study explored the potential use of decision trees on rearing factors (q = 10) and carcass characteristics (q = 12) for the development of prediction model rules of beef tenderness prediction/categorization. Accordingly, 308 young bulls w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::e44dfb2ae6c4a3952e2048a652d5a777
https://pubmed.ncbi.nlm.nih.gov/30073653
https://pubmed.ncbi.nlm.nih.gov/30073653
Autor:
Berri, Cecile, Métayer Coustard, Sonia, Lessire, Michel, Duval, Elisabeth, Bouvarel, Isabelle, Tesseraud, Sophie
Publikováno v:
World's Poultry Science Journal
22th European Symposium on the Quality of Poultry Meat-16. European Symposium on the Quality of Eggs and Egg Products
22th European Symposium on the Quality of Poultry Meat-16. European Symposium on the Quality of Eggs and Egg Products, World's Poultry Science Association (WPSA). INT., May 2015, Nantes, France. 190 p
(71, supplement 1)2015; 22th European Symposium on the Quality of Poultry Meat-16. European Symposium on the Quality of Eggs and Egg Products, Nantes, FRA, 2015-05-10-2015-05-13, 46
22th European Symposium on the Quality of Poultry Meat-16. European Symposium on the Quality of Eggs and Egg Products
22th European Symposium on the Quality of Poultry Meat-16. European Symposium on the Quality of Eggs and Egg Products, World's Poultry Science Association (WPSA). INT., May 2015, Nantes, France. 190 p
(71, supplement 1)2015; 22th European Symposium on the Quality of Poultry Meat-16. European Symposium on the Quality of Eggs and Egg Products, Nantes, FRA, 2015-05-10-2015-05-13, 46
National audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7204d00f7587b7e9b75cdb46873702e5
https://hal.inrae.fr/hal-02742739/document
https://hal.inrae.fr/hal-02742739/document
Autor:
Mialon, Marie-Madeleine, Renand, Gilles, Ortigues Marty, Isabelle, Bauchart, Dominique, Hocquette, Jean-François, Mounier, Luc, Noël, Thierry, Micol, Didier, Doreau, Michel
Publikováno v:
Journal of Animal Science
Journal of Animal Science, American Society of Animal Science, 2015, 93 (1), pp.319-33. ⟨10.2527/jas.2014-7845⟩
Journal of Animal Science, American Society of Animal Science, 2015, 93 (1), pp.319-33. 〈10.2527/jas.2014-7845〉
Journal of Animal Science 1 (93), 319-33. (2015)
Journal of Animal Science, American Society of Animal Science, 2015, 93 (1), pp.319-33. ⟨10.2527/jas.2014-7845⟩
Journal of Animal Science, American Society of Animal Science, 2015, 93 (1), pp.319-33. 〈10.2527/jas.2014-7845〉
Journal of Animal Science 1 (93), 319-33. (2015)
The aim of this study was to compare the responses in fattening performance and meat composition for high-concentrate diets rich in either starch and lipids (especially omega-3 fatty acids) or fibrous by-products. A total of 140 Charolais bulls (init
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::f3244154ddf36053d6f29c620934c965
https://hal.archives-ouvertes.fr/hal-01194029
https://hal.archives-ouvertes.fr/hal-01194029
Autor:
ChafiK, A., Essamadi, Abdel Khalid, Eddoha, R., Bagri, A., Nasser, B., Faye, Bernard, Bengoumi, Mohammed
Publikováno v:
Veterinariâ
The present work was carried out to determine the concentrations of trace elements (copper and zinc) and heavy metals (cadmium and lead) in the different organs of camel slaughtered in municipal slaughterhouse of Casablanca, which is the main source
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::1eef89887ba74488fbc133639beb6d4b
http://agritrop.cirad.fr/577403/
http://agritrop.cirad.fr/577403/
Autor:
T. Astruc
Publikováno v:
Encyclopedia of Meat Science
Encyclopedia of Meat Science, Carrick Devine & Michael Dikeman, 2014
Encyclopedia of Meat Science, Carrick Devine & Michael Dikeman, 2014
Meat comes from muscle extracted from the carcasses of meat animals during the cutting phase. However, the carcass is also composed of bones, fat, and connective tissue whose proportions affect its commercial quality and value. Muscle function, its a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::224fd556d672d89802fe65236b9c070a
https://doi.org/10.1016/b978-0-12-384731-7.00099-4
https://doi.org/10.1016/b978-0-12-384731-7.00099-4