Zobrazeno 1 - 10
of 84
pro vyhledávání: '"J. GUINARD-FLAMENT"'
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 7, Pp 5041-5053 (2024)
ABSTRACT: Several studies have described variations in lactose content (LC) in dairy cows during udder quarter health disorder or negative energy balance (NEB). However, their joint effects on LC have never been described. This was the aim of a longi
Externí odkaz:
https://doaj.org/article/0f498de894c54edcb9e55ff28113b39a
Autor:
J.C. Anger, C. Loncke, C. Omphalius, M. Boutinaud, J. Guinard-Flament, H. Lapierre, S. Lemosquet
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 5, Pp 2883-2899 (2024)
ABSTRACT: Net energy for lactation (NEL) and metabolizable protein (MP) are the 2 main nutritional forces that drive synthesis of milk components. This study investigated mammary-gland metabolism in dairy cows in response to variations in the supply
Externí odkaz:
https://doaj.org/article/4252d37dd97145f6b979de9f485338cc
Publikováno v:
JDS Communications, Vol 1, Iss 2, Pp 50-54 (2020)
The objective of this study was to measure milk composition (fat, protein, and calcium contents; fatty acid profile), milk fat globule size, and free fatty acid content throughout milking. Composition was measured from milk samples collected every 1
Externí odkaz:
https://doaj.org/article/8dcbabb69468401596f8d2a719d069e4
Publikováno v:
Animal, Vol 13, Iss 6, Pp 1224-1233 (2019)
An extended milking interval of 24 h (24-h milking interval (24h-MI)) constitutes the acute phase of cow adaptation to once-daily milking (ODM). A recent trial including 724 24h-MI challenges demonstrated that milk yield responses to this acute phase
Externí odkaz:
https://doaj.org/article/79916209b2de400096b5014ea0584129
Autor:
M. Boutinaud, L. Herve, H. Quesnel, V. Lollivier, L. Finot, F. Dessauge, E. Chanat, P. Lacasse, C. Charton, J. Guinard-Flament
Publikováno v:
Animal, Vol 13, Iss , Pp s52-s64 (2019)
The mammary tissue is characterized by its capacity to adapt in response to a wide variety of changing conditions. This adaptation capacity is referred to as the plasticity of mammary tissue. In dairy ruminants, lactation is challenged by modificatio
Externí odkaz:
https://doaj.org/article/b22f7150da204ddc918d4ed99d6e0a42
Publikováno v:
Animal, Vol 10, Iss 2, Pp 230-237 (2016)
High-immune quality colostrum (IgG1 concentration ⩾50 g/l) is crucial for the health and development of the young calf. Studies on colostrum quality tend to focus on external factors such as breed, parity or dry period length, but few have focused
Externí odkaz:
https://doaj.org/article/d96b21571b7043d799cb642e712fa7bc
Publikováno v:
Animal, Vol 3, Iss 10, Pp 1463-1471 (2009)
The time constraints of the classic twice-daily milking routine are less easily endured by individual dairy farmers, because of their impact on quality of life. Our aim was to evaluate milk production responses by dairy cows milked twice daily at con
Externí odkaz:
https://doaj.org/article/b7f46ee341a84e778e773c59b3343ec6
Autor:
J. GUINARD-FLAMENT, P.G. MARNET, I. VERDIER-METZ, C. HURTAUD, M.C. MONTEL, K. STELWAGEN, D. POMIÈS
Publikováno v:
INRAE Productions Animales, Vol 26, Iss 2 (2013)
Cette synthèse fait le point sur les effets directs et les conséquences de modifications de la conduite des animaux à la traite. Les effets recherchés répondent à des besoins de pilotage du troupeau ou de maîtrise de la qualité du lait. Ils v
Externí odkaz:
https://doaj.org/article/96824206051f49abb1a65618f120d3c3
Publikováno v:
INRAE Productions Animales, Vol 21, Iss 1 (2008)
Depuis quelques années, les éleveurs laitiers français aspirent à une meilleure maîtrise de leur temps de travail, notamment vis-à-vis de la traite biquotidienne qui représente près de 50% de l’astreinte. C’est dans cette optique que l’
Externí odkaz:
https://doaj.org/article/a0a587f284ff41b8934b1ca1706d9c70
Publikováno v:
INRAE Productions Animales, Vol 14, Iss 4 (2001)
Le nouveau système AADI (acides aminés digestibles dans l’intestin) s’intègre au système PDI en estimant la composition en acides aminés des PDI. Pour ce faire, la valeur des aliments a été estimée à partir des fractions microbienne et a
Externí odkaz:
https://doaj.org/article/cfcd8435ac824e869749311892b8b10f