Search results for "040201 dairy & animal science"
showing 10 items of 184 documents
Issues in synthetic data generation for advanced manufacturing
2017
To have any chance of application in real world, advanced manufacturing research in data analytics needs to explore and prove itself with real-world manufacturing data. Limited access to real-world data largely contrasts with the need for data of varied types and larger quantity for research. Use of virtual data is a promising approach to make up for the lack of access. This paper explores the issues, identifies challenges, and suggests requirements and desirable features in the generation of virtual data. These issues, requirements, and features can be used by researchers to build virtual data generators and gain experience that will provide data to data scientists while avoiding known or …
Changes of the hindgut microbiota due to high-starch diet can be associated with behavioral stress response in horses.
2015
6 pages; International audience; The digestive system of horses is adapted to a high-fiber diet consumed in small amounts over a long time. However, during training, high-starch and low-fiber diets are usually fed which may induce hindgut microbial disturbances and intestinal pain. These diets can be described as alimentary stress. The aim of the present study was to investigate to what extent changes in behavior are associated with alimentary stress and microbial composition changes of the cecal or colonic ecosystem. Six fistulated horses were used. The alimentary stress was a modification of diet from a high-fiber diet (100% hay) to a progressive low-fiber and high-starch diet (from 90% h…
Application of non-invasive technologies in dry-cured ham: An overview
2019
Background: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the content of different compounds without sample losses, and to correct possible defects in the final product. Scope and approach: This work has been focused on summarizing the studies that describe and have successf…
New Sperm Morphology Analysis in Equids : Trumorph ® Vs Eosin-Nigrosin Stain
2021
Equine Reproduction Service. Department of Animal Medicine and Surgery. Veterinary Faculty. Autonomous University of Barcelona. National Agency for Research and Development (ANID), Ministry of Education, Chile (2017/72180128). Secretary of Higher Education, Science, Technology and Innovation (SENESCYT)(CZ02-000507-2019) The evaluation of the male fertility potential is based on the analysis of the basic spermatic characteristics of concentration, motility and morphology. Thus, the study of sperm morphology is a fundamental element in the seminal analysis, but its real meaning has been biased by the techniques used for its evaluation. These techniques involve dehydration phases and subsequen…
A New Approach of Sperm Motility Subpopulation Structure in Donkey and Horse
2021
This study aimed to characterize the sperm kinematic values with high frames per second, to define the subpopulation structure of a horse and a donkey and compare them. A total of 57 fresh semen ejaculates (26 Spanish and 16 Arabian horse breeds and 10 donkeys) were collected and subsequently analyzed for kinematic parameters using the Computer-aided sperm motility analysis ISAS®v1.2 system and using a Spermtrack® 10-μm depth counting chamber. Sequences were recorded at 250 frames per second, and eight kinematic parameters were automatically evaluated. All kinematic parameters showed significant differences between a donkey and a horse and between horse breeds. All ejaculates evaluated show…
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
2019
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Noneth…
The foaming properties of camel and bovine whey: The impact of pH and heat treatment
2018
International audience; he effect of heat treatment (70 degrees C or 90 degrees C for 30 min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat trea…
Terahertz Biomedical Imaging: From Multivariate Analysis and Detection to Material Parameter Extraction
2017
Terahertz imaging is an interesting route for biomedical analysis. In particular, cancer imaging is a subject of study for different teams [1,2]. A work is done in Bordeaux in partnership with a hospital to do terahertz analysis of breast tissue. This work is done in reflection with time domain imaging setup with fresh samples. The aim is to accurately assess tumor margins and which could in the future allow a quick validation of the precision of the surgical procedure and know if new surgery should be performed. We have presented in a previous paper [3] the use of automatic methods of image generation with different parameters [4] in order to explore the different contrasts that exist in t…
Fast detection of bovine milk in Rocquefort cheese with phastsystem by gel isoelectric focusing and immunoblotting
1992
.Summary - A fast procedure for the detection of bovine milk in Roquefort cheese is described. It is based on the separation by rapid isoelectric focusing on Phasteysterne apparatus of 12-caseinsfrom the milk of the 2 species. The presence of bovine milk is also confirmed by the detection in the electrophoretic pattern of a ~-casein derived peptide from bovine milk, during cheese ripening, identified by immunoblotting. By using Ihis procedure, levels of bovine milk as low as 5% were easily delecled in Roquefort cheese ripened for a period varying from 10 days to 5 months.
Review : Compounds involved in the flavor of surface mold-ripened cheeses : Origins and properties
1996
Abstract Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reactions. Peptides and amino acids, which results from proteolysis, also lead to aroma compounds through enzymic and chemical reactions. This paper is a review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese. Discussed are the pathway of formation, the sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses.