Control of the adiposity in breeding animals

The control of fat accumulation in farm animals is important from an economic point of view. Selection programs were implemented in various animal species to reduce body fat, either by decreasing the layer of subcutaneous fat, or by increasing dietary efficiency or muscle development. Spectacular results have been achieved in pigs over the past 50 years. Improved knowledge of dietary requirements and raw materials used in animal feedstuffs have also helped reduce further the fat mass. Although this reduction was beneficial for the carcass, it can sometimes affect the meat quality. The question of how far should we take this reduction of animal fat mass has yet to be answered.Le contrôle du développement de la masse adipeuse chez les animaux de rente est important d'un point de vue économique. Selon les espèces animales, des programmes de sélection ont été mis en place pour réduire cette masse adipeuse soit en agissant sur la diminution de l'épaisseur du tissu adipeux de couverture, soit en augmentant l'efficacité alimentaire ou le développement musculaire. Des résultats spectaculaires ont été obtenus en 50 ans chez le porc. La meilleure connaissance des besoins alimentaires et des matières premières utilisées dans l'alimentation animale permet aussi de réduire cette masse adipeuse. La réduction de la masse adipeuse a été bénéfique pour la carcasse mais ceci peut entraîner des défauts de qualités de la viande. La question reste posée de savoir jusqu'où continuer la réduction de la masse adipeuse

Comparative description of growth, fat deposition, carcass and meat quality characteristics of Basque and Large White pigs

Characteristics of growth, fat deposition, carcass and meat quality of pigs from the Basque Black Pied breed were described and compared with those of Large White pigs. Four pens, two per breed, of eleven pigs born during the same two week period, were simultaneously fattened and slaughtered, under the same conditions. The experiment was carried out over a fixed duration (124 days) and slaughter was carried out at a fixed average age (202 days). Basque pigs showed lower growth and feed efficiency and higher backfat depth (2.6 vs. 1.7 cm, P < 0.001) than Large White pigs. The difference was especially noticeable in the middle subcutaneous fat layer (0.5 cm, P < 0.001). The meat of Basque pigs was darker, redder, more marbled, and with higher pH values than in Large White pigs. Differences in fatty acid composition were observed between breeds but they were not statistically significant (P > 0.05) because of high variability observed between animals. The Basque breed exhibited an early and higher adipose development and a higher activity of enzymes responsible for lipid synthesis than the Large White. The diameter of intramuscular adipose cells was larger in Basque (40.2 vs. 33.0 μm, P < 0.001) than in Large White pigs. The results show the particular characteristics of the Basque breed as compared to pig lines highly selected for lean growth efficiency.This work was funded by the Departamento de Educación y Cultura del Gobierno de Navarra

History and Outcome of Febrile Neutropenia Outside the Oncology Setting: A Retrospective Study of 76 Cases Related to Non-Chemotherapy Drugs

International audienceBACKGROUND: Despite major advances in its prevention and treatment, febrile neutropenia remains a most concerning complication of cancer chemotherapy. Outside the oncology setting, however, only few data are currently available on febrile neutropenia related to non-chemotherapy drugs. We report here data on 76 patients with febrile neutropenia related to non-chemotherapy drugs, followed up in a referral center within a university hospital. PATIENTS AND METHODS: Data from 76 patients with idiosyncratic drug-induced febrile neutropenia were retrospectively reviewed. All cases were extracted from a cohort study on agranulocytosis conducted at the Strasbourg University Hospital (Strasbourg, France). RESULTS: Mean patient age was 52.2 years old (range: 18-93) and gender ratio (F/M) 1.6, with several comorbidities present in 86.8% of patients. The most common causative drugs were: antibiotics (37.4%), antithyroid drugs (17.2%), neuroleptic and anti-epileptic agents (13.1%), non-steroidal anti-inflammatory agents and analgesics (8%), and platelet aggregation inhibitors (8%). Main clinical presentations upon hospitalization included isolated fever (30%), sore throat, acute tonsillitis and sinusitis (18.4%), documented pneumonia (18.4%), septicemia (14.5%), and septic shock (6.6%). Mean neutrophil count at nadir was 0.13 × 10(9)/L (range: 0-0.48). While in hospital, 22 patients (28.9%) worsened clinically and required intensive care unit placement. All patients were promptly treated with broad-spectrum antibiotics, and 45 (59.2%) with hematopoietic growth factors. Mean duration of hematological recovery (neutrophil count ≥1.5 × 10(9)/L) was 7.5 days (range: 2-21), which was reduced to 0.7 days (range: 2-16) (p = 0.089) with hematopoietic growth factors. Outcome was favorable in 89.5% of patients, whereas eight died. CONCLUSIONS: Like in oncology and myelosuppressive chemotherapy settings, idiosyncratic febrile neutropenia is typically serious, about 40% of patients exhibiting severe pneumonia, septicemia, and septic shock, with a mortality rate of 10%. Like in febrile, chemotherapy-related neutropenia, modern and timely management (immediate broad spectrum antibiotherapy, hematopoietic growth factors) may reduce infection-related mortality. All practitioners should be aware of this potential side-effect that may even occur in the event of "daily medication" exposur

Utilisation du lin en alimentation animale : intérêt et conséquences sur la qualité nutritionnelle des produits animaux

National audienceBreeding factors and diet influence the quality of animal products. There is a direct relationship between the nature of the fatty acids in feed and those which are deposited in the animal products. A sector has been set up with the use of flax seeds rich in n-3 (or omega 3) fatty acids in animal feed to improve the lipids of animal products and thus meet the needs of humans. The technical and economic feasibility has been demonstrated as well as the interest in human health.La qualité nutritionnelle des produits animaux dépend de la composition des matières premières de l’aliment de l’animal. La fraction lipidique est particulièrement importante pour orienter les dépôts d’acides gras des produits animaux. Une filière s’est mise en place avec utilisation de graines de lin riches en acides gras n-3 (ou oméga 3) dans l’alimentation animale pour améliorer les lipides des produits animaux et ainsi répondre aux besoins de l’homme. La faisabilité technique et économique a été montrée ainsi que l’intérêt pour la santé de l’homme

Mise en place et développement des tissus adipeux sous-cutanés et intramusculaires chez le porc

National audienc

Du champ à l’assiette : les viandes une réalité mais à quelles conditions?

National audienc

Qualité nutritionnelle des produits animaux : facteurs de variations

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Du contrôle de la masse adipeuse chez les animaux de rente

National audienc

Que peut-on attendre des pratiques d’élevage pour la viande de porcs et autres monogastriques ?

The monogastric meat of today differs from that produced by the animals 50 years ago. The selection of animals according to growth performance has modified the sensorial and nutritional qualities of the meat. The carcass is less fat and the animals are slaughtered younger at the same weight. The lipid content of the meat is thus decreased. However, in the medical world, meat still has a negative image of being a fat meat whereas this is no longer the case. The rearing conditions influence the quality of monogastrics meat. The feeding level and the fat matter in the diet determine the rate and composition of growth (lipids/proteins) and influence the fatty acids composition. The lipid composition of tissues highly depends on the lipid composition of the diet. Therefore, the fatty acid profile of meat (n-3 fatty acid content for example) can be easily modified through feeding, thereby improving the meat quality for the consumer and meeting the nutritionist’s requirements