FeedChannel

Oxidation and poultry meat quality: impact of sulfur amino acids

Thu, 17 Jun 2021 00:00:00 GMT

Speaker: Dr Mario ESTEVEZ, Dep. Animal Production and Food Science, University of Extremadura, Cáceres, Spain

Keys in the synthesis of glutathione, sulfur amino acids have shown antioxidant capacities which influence the meat quality and conservation.

Advancia 2016:
Sulfur amino acids: more than essential amino acids! 10 years of new research to demonstrate their roles in cell signaling, modulating lipid and energy metabolisms and promoting antioxidant mechanisms. Watch scientists testimonials on Amino Acids research.

Webinar #4: Meat Quality issues beyond myopathies

Wed, 03 Mar 2021 10:08:10 GMT

Dr Cécile Berri; Prof Massimiliano Petracci; Paul Lopez and Pierre-André Geraert held this webinar on "Meat Quality issues beyond myopathies": Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage. Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.

Solutions to reduce drip loss

Wed, 03 Mar 2021 10:08:10 GMT

Dr. Cécile Berri; Prof Massimiliano Petracci share their insights about the solutions to reduce drip loss.

Webinar #4: Meat Quality issues beyond myopathies

Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.

Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.

WEBINAR #8 : Selenium, a key player in immunity to support animal health and...

Wed, 18 Dec 2019 00:00:00 GMT

Speakers: Prof Charlotte LAURIDSEN (Aarhus University, Denmark); Prof Bernd KASPERS (Munich University, Germany) and Prof Peter SURAI (Feed-Food Ltd, UK)

Prof Charlotte LAURIDSEN (Aarhus University, Denmark), Prof Bernd KASPERS (Munich University, Germany) and Prof Peter SURAI (Feed-Food Ltd, UK) help us to understand the role of Selenium.

WEBINAR #8 : Selenium, a key player in immunity to support animal health and performance

Poultry: Gut health, Prof Peter SURAI Questions & Answers Session

Tue, 12 Nov 2019 00:00:00 GMT

Poultry & Swine Conferences 2019

Poultry: Gut health:
Dietary fibres, short chain fatty acids or probiotics are potential means to improve the gut functioning. Indeed, modifying the gut microbiota, enhancing butyrogenic producing bacteria, reducing gut inflammation, optimizing redox balance contribute to better performance and stress resistance.

Antioxidant-Prooxidant balance in the gut: health implication for poultry and...

Thu, 31 Oct 2019 00:00:00 GMT

Speaker: Prof Peter SURAI (Feed-Food Ltd, Glasgow, UK)

Presentation:
Optimizing the gut redox balance strengthens the intestinal frontier and helps to guarantee optimal performance under stressful conditions.

Poultry & Swine Conferences 2019

Poultry: Gut health:
Dietary fibres, short chain fatty acids or probiotics are potential means to improve the gut functioning. Indeed, modifying the gut microbiota, enhancing butyrogenic producing bacteria, reducing gut inflammation, optimizing redox balance contribute to better performance and stress resistance.

Redox balance at the gut level: from dietary antioxidants to microbiota

Tue, 23 Oct 2018 00:00:00 GMT

Speaker: Prof Peter SURAI, Feed-Food Ltd, Scotland, UK

Redox balance in the gut is critical to guarantee gut homeostasis. Lots of Reactive Oxygen Species are produced at the gut level in relationship with its high metabolism and exposure to mycotoxins, oxidized fat, microbiota. Maintaining the optimal balance between pro-oxidant and anti-oxidant compounds is thus important to guarantee gut efficacy. Selenium-based anti-oxidants have demonstrated their importance to protect gut from oxidation.

Advancia Academy 2018: Strengthening intestinal frontier: key for performance- Presentation

Prof Peter SURAI presentation introduction

Wed, 10 Oct 2018 00:00:00 GMT

Speaker: Prof Peter SURAI (Feed-Food Ltd, Scotland), introduces his presentation:

Redox balance at the gut level: from dietary antioxidants to microbiota

Advancia Academy 2018: Strengthening intestinal frontier: key for performance - Presentation

From Oxidative stress to Inflammation: redox balance and immune system

Mon, 11 Jun 2018 00:00:00 GMT

Speaker: Prof Charlotte LAURIDSEN

An optimized antioxidant balance, particularly vitamin E and selenium, is important to support immune system.

PSA Oxidative Stress session 2017

During the 2017 Poultry Science Association annual meeting, five speakers addressed the issue from different viewpoints as part of the Oxidative Stress Symposium.

Efficiency and Oxidative Metabolism: the difficult balance

Mon, 11 Jun 2018 00:00:00 GMT

Speaker: Prof Walter BOTTJE

Improving the oxidative metabolism of the mitochondria is key for feed efficiency.

PSA Oxidative Stress session 2017

During the 2017 Poultry Science Association annual meeting, five speakers addressed the issue from different viewpoints as part of the Oxidative Stress Symposium.

Nutritional modulation of the antioxidant capacities in poultry

Mon, 11 Jun 2018 00:00:00 GMT

Speaker: Prof Peter SURAI

By optimizing the anti-oxidant balance, selenium plays an important role in supporting performance of animals.

PSA Oxidative Stress session 2017

During the 2017 Poultry Science Association annual meeting, five speakers addressed the issue from different viewpoints as part of the Oxidative Stress Symposium.

Methionine and selenium as levers to improve meat quality in swine

Tue, 27 Mar 2018 00:00:00 GMT

Speaker: Dr Mickaël Briens; Dr Dolores I. Batonon-Alavo, Adisseo, France

Sulfur amino acids and selenium are key levers of antioxidant mechanisms, through glutathione and glutathione peroxidase to limit meat oxidation and improve product quality.

Swine Conference 2018, from Sow to Meat Quality - Presentation

European scientists and experts revisit the nutrition of the sows and the piglets to get more robust piglets, to improve the pork meat quality and to ensure a sustainable pig production

Peito amadeirado e estrias em frangos

Mon, 18 Dec 2017 00:00:00 GMT

Speaker: Prof . Jovanir Fernandes
Prof a. Jovanir Fernandes explica estas miopatias que tem preocupado a indústria avícola, e como isto pode ser amenizado via nutrição.

Prof. Jovanir Fernandes explains the myopathies that have been worrying the poultry industry, and how it can be reduced with nutrition.

Nutriciencia Brasil 2017

Professores e pesquisadores discutem sobre os desafios constantemente enfrentados pelos produtores de frango.