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Effet de la source lipidique alimentaire sur les performances et le profil en acides gras chez le chevon

Effet de la source lipidique alimentaire sur les performances et le profil en acides gras chez le chevon


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About the Book

La viande de chèvre est la plus consommée au monde. La consommation de viande de ruminants est souvent associée à un risque accru de mortalité totale, cardiovasculaire et par cancer en raison de sa teneur élevée en graisses saturées (40 à 50 %) et de sa faible teneur en graisses polyinsaturées. La viande de ruminants contient un profil varié d'acides gras (AG). Certains acides gras sont considérés comme indésirables pour la santé humaine, tandis que d'autres, tels que les acides linoléiques conjugués (CLA), sont considérés comme bénéfiques. Cette étude a été menée avec les objectifs suivants: a) Criblage in vitro d'huiles végétales pour leur rôle possible dans la régulation de la biohydrogénation ruminale. b) Étudier les effets de la supplémentation en différentes huiles végétales sur la croissance et l'utilisation des nutriments chez les chèvres. c) Explorer les effets de l'ajout d'huiles végétales dans l'alimentation des chèvres sur les acides gras, en particulier la teneur en CLA des tissus musculaires et adipeux, et les caractéristiques de la carcasse. L'étude a conclu que l'ajout d'huiles végétales telles que l'huile de tournesol ou l'huile de soja à l'alimentation des chèvres augmentait la teneur en CLA, bénéfique pour la santé humaine, dans les tissus musculaires et adipeux sans nuire aux performances, à la fermentation ruminale et aux caractéristiques de la carcasse des chèvres.


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Product Details
  • ISBN-13: 9786207841110
  • Publisher: Editions Notre Savoir
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 112
  • Returnable: N
  • Weight: 209 gr
  • ISBN-10: 6207841115
  • Publisher Date: 27 May 2025
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Spine Width: 7 mm
  • Width: 152 mm


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