Composition chimique et valeur nutritionnelle pour les ruminants d'un ensilage de mycélium d'Aspergillus niger

International audienc

Covid-19 et Sécurité Alimentaire en Afrique Subsaharienne : Implications et Mesures Proactives d’Atténuation des Risques de Malnutrition et de Famine

The Covid-19 pandemic is a pandemic of an emerging infectious disease, 2019 coronavirus disease (Covid-19), caused by the coronavirus SARS-CoV-2. The countries of sub-Saharan Africa affected by the Covid-19 pandemic are increasingly confronted with the decline in raw materials and the fall in international trade. The essential protective measures recommended by the WHO (2020) to limit the spread of Coronavirus (Covid-19) characterized, among other things, by the suppression movement, quarantine, containment, closing of the borders are driving down household productivity. Disruptions in trade and in local food supply chains are already affecting the well-being of the households, food security and nutrition among importing countries. Food prices are going up, especially nutritious food. Hunger and malnutrition will increase as the livelihoods of the poor are affected. Not yet having a universally accepted treatment for Covid-19, it is necessary to have information on the nutritional resources which will make it possible to boost the immune system of vulnerable populations in the fight against COVID-19 in a context of food insecurity. This document outlines proactive measures to prevent the risks of malnutrition and starvation linked to the Covid-19 pandemic and describes the macronutrient and micronutrient composition of some foods. These measures relate to a healthy and balanced diet, the improvement of food hygiene, the intensification of agricultural and agro-food production, the improvement of culinary and gastronomic practices, the improvement of nutrition governance and food security in affected sub-Saharan African countries

Étude, à l'aide d'un fourrage frais marqué à l'azote-15, de l'influence de la finesse de broyage et du poids de l'échantillon placé dans les sachets de nylon sur la contamination microbienne des résidus

International audienc

Hen egg yolk antibodies (IgY), production and use for passive immunization against bacterial enteric infections in chicken: a review

Enteric infections caused by Salmonella remain a major public health burden worldwide. Poultry, particularly chickens, are known to be the main reservoir for this zoonotic pathogen. Therefore, the prevention and monitoring of Salmonella infection during the live phase may greatly reduce the contamination of poultry meat during slaughter and processing. With the ban on sub-therapeutic antibiotic usage in Europe and the increasingly strictness of the European legislation on food hygiene, passive immunization by oral administration of pathogen-specific hen egg yolk antibody (IgY) may be a useful and attractive alternative. This review offers summarized information about IgY production and the use of these antibodies for passive immunization, particularly in poultry

Étude de la contamination microbienne et de la dégradabilité ruminale in sacco des matières azotées de 2 variétés de ray-grass italien marquées au moyen de 15

International audienc

Refinement of the production of antigen-specific hen egg yolk antibodies (IgY) intended for passive dietary immunization in animals. A review

Antibodies have become essential tools in recent decades, with a wide range of applications in the laboratory and in human and veterinary medicine. The use of laying hens, instead of mammals, to obtain the necessary antibodies from the eggs is a major advance in terms of animal welfare because it makes blood sampling obsolete. However, the advantages of this technology are numerous, in addition to the animal welfare aspect. With a carefully designed immunization protocol, it is possible to enhance both the hen's immune response and its welfare during the process. This review puts forward recommendations how to do this and discusses recent approaches on improving the technology

Use of medium without reducing agent for in vitro fermentation studies by bacteria isolated from pig intestine

peer reviewe