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J. Mourot - One of the best experts on this subject based on the ideXlab platform.

  • Effect of a Linseed diet on lipogenesis, fatty acid composition and stearoyl-CoA-desaturase in rabbits
    animal, 2011
    Co-Authors: F Benatmane, Maryline Kouba, Ahcène Youyou, J. Mourot
    Abstract:

    The aim of the study was to examine the effect of a Linseed diet on meat quality and on lipogenesis in rabbits. Twelve rabbits were fed a control or a Linseed diet. There was no diet effect on growth, food consumption, carcass characteristics and meat ultimate pH and colour. Feeding the Linseed diet increased the n-3 polyunsaturated fatty acids (PUFA) levels in perirenal and interscapular fats, in the Longissimus dorsi muscle and in the liver. The Linseed diet produced lower linoleic acid/a-linolenic acid ratios in adipose tissues and in the Longissimus dorsi muscle, but not in the liver. Diet did not affect lipogenic enzyme activities in the Longissimus dorsi muscle, whereas the Linseed diet decreased the lipogenic potential in perirenal and interscapular fats, and in the liver. Feeding rabbits with a high n-3 PUFA diet led to a decrease in the oxidative stability of perirenal fat and the Longissimus dorsi muscle, and to an inhibition of stearoyl-CoA-desaturase activity in liver and in adipose tissues, but not in muscle.

  • Effect of a Linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats.
    Meat Science, 2009
    Co-Authors: M. Guillevic, Maryline Kouba, J. Mourot
    Abstract:

    Twenty castrated pigs [(Large-White×Landrace)×(Pietrain)] (52.9±5.1kg initial body weight) were fed a control or a Linseed diet containing 4.2% of extruded Linseed. Animals were slaughtered at 106.6±3.7kg live weight. There was no effect of diet on pig performance. Feeding the Linseed diet increased the contents of n-3 polyunsaturated fatty acids (PUFA) in chops (raw and cooked), chitterlings sausages, country style pâté, garlic sausages, liver pâté, and smoked belly. However, docosahexaenoic acid (DHA) level was not affected by the Linseed diet. The Linseed diet produced a robust decrease in the n-6/n-3 and linoleic acid (LA)/α-linolenic acid (ALA) ratios (

  • effect of a Linseed diet on lipid composition lipid peroxidation and consumer evaluation of french fresh and cooked pork meats
    Meat Science, 2009
    Co-Authors: M. Guillevic, Maryline Kouba, J. Mourot
    Abstract:

    Twenty castrated pigs [(Large-White×Landrace)×(Pietrain)] (52.9±5.1kg initial body weight) were fed a control or a Linseed diet containing 4.2% of extruded Linseed. Animals were slaughtered at 106.6±3.7kg live weight. There was no effect of diet on pig performance. Feeding the Linseed diet increased the contents of n-3 polyunsaturated fatty acids (PUFA) in chops (raw and cooked), chitterlings sausages, country style pâte, garlic sausages, liver pâte, and smoked belly. However, docosahexaenoic acid (DHA) level was not affected by the Linseed diet. The Linseed diet produced a robust decrease in the n-6/n-3 and linoleic acid (LA)/α-linolenic acid (ALA) ratios (<4). Feeding pigs with a high n-3 PUFA diet led to a decrease in the oxidative stability of chops, in contrast to smoked bellies for which thiobarbituric acid-reactive substances (TBARS) values were not affected by the diet. However, there was no deleterious effect on consumer overall appreciation of the meat.

  • effect of a Linseed diet on lipid oxidation fatty acid composition of muscle perirenal fat and raw and cooked rabbit meat
    Meat Science, 2008
    Co-Authors: Maryline Kouba, F Benatmane, J E Blochet, J. Mourot
    Abstract:

    Forty Californian×New Zealand rabbits (1kg initial body weight) were fed a control or a Linseed isoenergetic diet containing 30g of extruded Linseed/kg. Twenty rabbits for each dietary treatment were slaughtered at 11 weeks of age, at 35 days after the start of the experiment. Feeding the Linseed diet increased (P<0.005) the content of 18:2n-3 in muscles, perirenal fat, and raw and cooked meat. The long chain n-3 polyunsaturated fatty acid (PUFA) contents were also increased (P<0.01) in the meat. The Linseed diet produced a robust decrease in the n-6/n-3 ratio. Cooking did not alter n-3 PUFA more than saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA). However, n-6 PUFA were altered by cooking. The oxidative stability of Longissimus dorsi was not affected by the Linseed diet, even after 300min of forced-oxidation. Inclusion of Linseed in rabbit diets is a valid method of improving the nutritional value of rabbit meat.

Maryline Kouba - One of the best experts on this subject based on the ideXlab platform.

  • Effect of a Linseed diet on lipogenesis, fatty acid composition and stearoyl-CoA-desaturase in rabbits
    animal, 2011
    Co-Authors: F Benatmane, Maryline Kouba, Ahcène Youyou, J. Mourot
    Abstract:

    The aim of the study was to examine the effect of a Linseed diet on meat quality and on lipogenesis in rabbits. Twelve rabbits were fed a control or a Linseed diet. There was no diet effect on growth, food consumption, carcass characteristics and meat ultimate pH and colour. Feeding the Linseed diet increased the n-3 polyunsaturated fatty acids (PUFA) levels in perirenal and interscapular fats, in the Longissimus dorsi muscle and in the liver. The Linseed diet produced lower linoleic acid/a-linolenic acid ratios in adipose tissues and in the Longissimus dorsi muscle, but not in the liver. Diet did not affect lipogenic enzyme activities in the Longissimus dorsi muscle, whereas the Linseed diet decreased the lipogenic potential in perirenal and interscapular fats, and in the liver. Feeding rabbits with a high n-3 PUFA diet led to a decrease in the oxidative stability of perirenal fat and the Longissimus dorsi muscle, and to an inhibition of stearoyl-CoA-desaturase activity in liver and in adipose tissues, but not in muscle.

  • Effect of a Linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats.
    Meat Science, 2009
    Co-Authors: M. Guillevic, Maryline Kouba, J. Mourot
    Abstract:

    Twenty castrated pigs [(Large-White×Landrace)×(Pietrain)] (52.9±5.1kg initial body weight) were fed a control or a Linseed diet containing 4.2% of extruded Linseed. Animals were slaughtered at 106.6±3.7kg live weight. There was no effect of diet on pig performance. Feeding the Linseed diet increased the contents of n-3 polyunsaturated fatty acids (PUFA) in chops (raw and cooked), chitterlings sausages, country style pâté, garlic sausages, liver pâté, and smoked belly. However, docosahexaenoic acid (DHA) level was not affected by the Linseed diet. The Linseed diet produced a robust decrease in the n-6/n-3 and linoleic acid (LA)/α-linolenic acid (ALA) ratios (

  • effect of a Linseed diet on lipid composition lipid peroxidation and consumer evaluation of french fresh and cooked pork meats
    Meat Science, 2009
    Co-Authors: M. Guillevic, Maryline Kouba, J. Mourot
    Abstract:

    Twenty castrated pigs [(Large-White×Landrace)×(Pietrain)] (52.9±5.1kg initial body weight) were fed a control or a Linseed diet containing 4.2% of extruded Linseed. Animals were slaughtered at 106.6±3.7kg live weight. There was no effect of diet on pig performance. Feeding the Linseed diet increased the contents of n-3 polyunsaturated fatty acids (PUFA) in chops (raw and cooked), chitterlings sausages, country style pâte, garlic sausages, liver pâte, and smoked belly. However, docosahexaenoic acid (DHA) level was not affected by the Linseed diet. The Linseed diet produced a robust decrease in the n-6/n-3 and linoleic acid (LA)/α-linolenic acid (ALA) ratios (<4). Feeding pigs with a high n-3 PUFA diet led to a decrease in the oxidative stability of chops, in contrast to smoked bellies for which thiobarbituric acid-reactive substances (TBARS) values were not affected by the diet. However, there was no deleterious effect on consumer overall appreciation of the meat.

  • effect of a Linseed diet on lipid oxidation fatty acid composition of muscle perirenal fat and raw and cooked rabbit meat
    Meat Science, 2008
    Co-Authors: Maryline Kouba, F Benatmane, J E Blochet, J. Mourot
    Abstract:

    Forty Californian×New Zealand rabbits (1kg initial body weight) were fed a control or a Linseed isoenergetic diet containing 30g of extruded Linseed/kg. Twenty rabbits for each dietary treatment were slaughtered at 11 weeks of age, at 35 days after the start of the experiment. Feeding the Linseed diet increased (P<0.005) the content of 18:2n-3 in muscles, perirenal fat, and raw and cooked meat. The long chain n-3 polyunsaturated fatty acid (PUFA) contents were also increased (P<0.01) in the meat. The Linseed diet produced a robust decrease in the n-6/n-3 ratio. Cooking did not alter n-3 PUFA more than saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA). However, n-6 PUFA were altered by cooking. The oxidative stability of Longissimus dorsi was not affected by the Linseed diet, even after 300min of forced-oxidation. Inclusion of Linseed in rabbit diets is a valid method of improving the nutritional value of rabbit meat.

  • Effect of a Linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat.
    Meat Science, 2008
    Co-Authors: Maryline Kouba, F Benatmane, J E Blochet, J. Mourot
    Abstract:

    Forty Californian×New Zealand rabbits (1kg initial body weight) were fed a control or a Linseed isoenergetic diet containing 30g of extruded Linseed/kg. Twenty rabbits for each dietary treatment were slaughtered at 11 weeks of age, at 35 days after the start of the experiment. Feeding the Linseed diet increased (P

F Benatmane - One of the best experts on this subject based on the ideXlab platform.

  • Effect of a Linseed diet on lipogenesis, fatty acid composition and stearoyl-CoA-desaturase in rabbits
    animal, 2011
    Co-Authors: F Benatmane, Maryline Kouba, Ahcène Youyou, J. Mourot
    Abstract:

    The aim of the study was to examine the effect of a Linseed diet on meat quality and on lipogenesis in rabbits. Twelve rabbits were fed a control or a Linseed diet. There was no diet effect on growth, food consumption, carcass characteristics and meat ultimate pH and colour. Feeding the Linseed diet increased the n-3 polyunsaturated fatty acids (PUFA) levels in perirenal and interscapular fats, in the Longissimus dorsi muscle and in the liver. The Linseed diet produced lower linoleic acid/a-linolenic acid ratios in adipose tissues and in the Longissimus dorsi muscle, but not in the liver. Diet did not affect lipogenic enzyme activities in the Longissimus dorsi muscle, whereas the Linseed diet decreased the lipogenic potential in perirenal and interscapular fats, and in the liver. Feeding rabbits with a high n-3 PUFA diet led to a decrease in the oxidative stability of perirenal fat and the Longissimus dorsi muscle, and to an inhibition of stearoyl-CoA-desaturase activity in liver and in adipose tissues, but not in muscle.

  • effect of a Linseed diet on lipid oxidation fatty acid composition of muscle perirenal fat and raw and cooked rabbit meat
    Meat Science, 2008
    Co-Authors: Maryline Kouba, F Benatmane, J E Blochet, J. Mourot
    Abstract:

    Forty Californian×New Zealand rabbits (1kg initial body weight) were fed a control or a Linseed isoenergetic diet containing 30g of extruded Linseed/kg. Twenty rabbits for each dietary treatment were slaughtered at 11 weeks of age, at 35 days after the start of the experiment. Feeding the Linseed diet increased (P<0.005) the content of 18:2n-3 in muscles, perirenal fat, and raw and cooked meat. The long chain n-3 polyunsaturated fatty acid (PUFA) contents were also increased (P<0.01) in the meat. The Linseed diet produced a robust decrease in the n-6/n-3 ratio. Cooking did not alter n-3 PUFA more than saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA). However, n-6 PUFA were altered by cooking. The oxidative stability of Longissimus dorsi was not affected by the Linseed diet, even after 300min of forced-oxidation. Inclusion of Linseed in rabbit diets is a valid method of improving the nutritional value of rabbit meat.

  • Effect of a Linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat.
    Meat Science, 2008
    Co-Authors: Maryline Kouba, F Benatmane, J E Blochet, J. Mourot
    Abstract:

    Forty Californian×New Zealand rabbits (1kg initial body weight) were fed a control or a Linseed isoenergetic diet containing 30g of extruded Linseed/kg. Twenty rabbits for each dietary treatment were slaughtered at 11 weeks of age, at 35 days after the start of the experiment. Feeding the Linseed diet increased (P

Michel Doreau - One of the best experts on this subject based on the ideXlab platform.

  • Linseed: a valuable feedstuff for ruminants
    OCL, 2015
    Co-Authors: Michel Doreau, Anne Ferlay
    Abstract:

    Linseeds are used in ruminant feeding for a long time, but this feedstuff knows now increasing interest. Linseeds are rich in alpha-linolenic acid, a fatty acid from the omega-3 series. Despite an extensive biohydrogenation of dietary alpha-linolenic acid in the rumen, its concentration in milk and beef meat increases with Linseed incorporation in diets; this increase is accompanied by that of other fatty acids produced during biohydrogenation, especially conjugated linoleic acids and trans 18:1 fatty acids. The increase in cow fertility due to omega-3 fatty acids has not been demonstrated. Furthermore, Linseed incorporation in ruminant diets is one of the most efficient ways to decrease enteric methane emissions. In addition to a global mitigating effect of all lipid sources on methane, Linseeds have a specific effect due to changes in rumen microbial ecosystem. The practical use of Linseeds in ruminant feeding at a large scale requires the absence of negative effect at any step of the ruminant production system. An excessive supply of lipids from Linseeds can have deleterious effects on digestive efficiency, milk fat and protein content, beef susceptibility to oxidation, milk and beef fatty acid composition, but when Linseed incorporation in the diet does not exceed ca. 3% of additional fat, only positive effects are remaining. A challenge is the increase in Linseed cropping to meet increased needs for animal feeding.

  • Effects of Linseed lipids fed as rolled seeds, extruded seeds or oil on organic matter and crude protein digestion in cows
    Animal Feed Science and Technology, 2009
    Co-Authors: Michel Doreau, Cécile Martin
    Abstract:

    Effects of fatty acids of Linseed in different forms, on ruminal fermentation and digestibility were studied in dry cows fitted with ruminal and duodenal cannulas. Four diets based on maize silage, lucerne hay and concentrates (65/10/25 dry matter (DM)) were compared in a 4 x 4 Latin square design experiment where the diets were: control diet (C), diet RL supplied 75 g/kg DM rolled Linseeds, diet EL supplied 75g/kg DM extruded Linseeds, and diet LO supplied 26 g/kg DM Linseed oil and 49 g/kg DM Linseed meal. The diets did not differ in total organic matter (OM) and fibre digestibility, in forestomach and intestinal OM digestibility, and in duodenal N flow. Microbial N duodenal flow tended to be lower for RL versus C diet (P

  • Effect of Linseed Fed as Rolled Seeds, Extruded Seeds or Oil on Fatty Acid Rumen Metabolism and Intestinal Digestibility in Cows
    Lipids, 2009
    Co-Authors: Michel Doreau, Sophie Laverroux, Jérôme Normand, Guillaume Chesneau, Frédéric Glasser
    Abstract:

    Linseed, a source of linolenic acid, is used in ruminant diets to increase polyunsaturated fatty acids (FA) in animal products. Seed processing is known to have an impact on FA rumen metabolism, but few data are available for Linseed. We studied the effect of Linseed lipid on ruminal metabolism and intestinal digestibility in cows. Three modes of Linseed processing: rolled Linseed (RL), extruded Linseed (EL) and Linseed oil plus Linseed meal (LO), supplemented at 7.5% of DM intake, were compared to a control diet (C). Duodenal flows, intestinal digestibility and plasma composition were determined. The duodenal flow of linolenic acid was similar among diets. The sum of t10 and t11-18:1, which were coeluted, was increased with lipid-supplemented diets and represented more than 60% of trans 18:1 for EL and LO diets. The main 18:2 isomers were c9, c12 and t11, c15 among the non-conjugated isomers, and t11, t13 among CLA. Linseed supplementation increased the duodenal flow of unsaturated intermediates of biohydrogenation, and this effect was more pronounced for extruded seeds and oil than for rolled seeds. For most 18-carbon FA, intestinal digestibility was slightly higher for C and LO diets than for RL and EL. Plasma concentrations of non-conjugated 18:2 and linolenic acid were similar among the lipid-supplemented diets. Within diet, profiles of 18:1 isomers (except c9) remained very similar between duodenal and plasma FA.

J E Blochet - One of the best experts on this subject based on the ideXlab platform.