Effet de l'addition des tannins de châtaigniers sur la rétention azotée et la digestibilité chez les ruminants ingérant des produits herbagers

The Influence of the Addition of Extract of Chestnut Tannin on the Nitrogen Balance and the Digestibility of Fresh Grass in Ruminant. The use of chestnut tannin (CT) (hydrolysable Tannins), added at a low concentration (4 g CT/100 g of total nitrogen (TN) = 0, 8 g cT/kg of DM distribute) to a grass forage for growing sheep, improves the N retention (P <0, 01). The improvement of N retention is explained by the decrease of nitrogen in the urine, indicating a better use of absorbed nitrogen. Moreover, the addition at these low concentrations of CT to fresh grass does not alter neither the digestibility of its constituents (OM, TN, ADF) nor the rate of ingestion

Utilisation d'un index urinaire pour quantifier la fourniture en protéines microbiennes digestibles dans l'intestin chez le taurillon en croissance.

peer reviewe

Désynchronisation des apports énergétiques et azotés et paramètres de la digestion et du métabolisme azoté chez le taurillon Blanc Bleu Belge culard.

peer reviewe

Une méthode d'extraction quantitative des phospholipides totaux dans les aliments, les digesta et les fèces

International audienc

Estimation de la fermentescibilité de fourrages et sous-produits tropicaux au moyen du gaz test: étude de quelques facteurs méthodologiques.

peer reviewe

Discrepancies in microbiota composition along the pig gastro-intestinal tract between in vivo observations and an in vitro batch fermentation model

peer reviewedHYDRASANT

Méthode rapide de dosage de l'oxyde de chrome dans les aliments, les fèces et les contenus digestifs par titrage après oxydation nitro-perchlorique

International audienc

Relationships between technological and nutritional meat quality parameters in local poultry populations (Gallus gallus) of Benin

The current work aims at determining relationships between technological and nutritional meat quality parameters in Holli, Fulani, Sahoue, North and South indigenous chicken ecotypes of Benin. Color parameters (L*, a*, b*, hue and chroma), pH, texture, dry matter content, protein content, fat content, and ash content were collected on 52 cockerels of each ecotype slaughtered at 24 weeks old. In Holli chickens, dry matter content was highly and positively correlated with protein content (P&lt;0.001; r = 0.57), moderately and positively associated to ash content, redness, yellowness and chroma (P&lt;0.01), but weakly and negatively correlated with the luminance and hue (P&lt;0.05). Fat content was highly and positively correlated with the texture, pH4, pH12, pH24, a* and chroma (P&lt;0.001; 0.46 ≤ r ≤ 0.85), but highly and negatively correlated with the protein content and luminance (P&lt;0.001; -0.64 ≤ r ≤ -0.47). Except dry matter content, protein content was negatively correlated with the others parameters. Correlations between dry matter and the other meat quality traits of North chickens were similar to those of Holli chickens except fat content, pH, L*, b* and hue. Except texture, the correlations between dry matter concentration and the other meat quality traits of South and Fulani chickens were similar to those of Sahoue chickens. South chickens and to a lesser extent Fulani and Sahoue chickens were characterized by higher dry matter, shear force, breast cooking loss, yellowness and pH24, while Holli chickens were characterized by greater protein content, organic matter content, moisture, thigh cooking loss, hue, pH1, pH4, pH8 and pH12. North chickens were characterized by higher ash content, fat content and luminance.Keywords: Correlation, indigenous chicken, meat quality, principal components analysi