FeedChannel feedchannel@feedchannel.online https://www.feedchannel.online en-us Visualplatform http://blogs.law.harvard.edu/tech/rss FeedChannel episodic no https://www.feedchannel.online/files/rv1.7/sitelogo.gif https://www.feedchannel.online http://www.feedchannel.online/methionine-and-selenium-as-levers <p><span><b>Speaker:</b> Dr Mickaël Briens; Dr Dolores I. Batonon-Alavo, Adisseo, France</span><br><p>Sulfur amino acids and selenium are key levers of antioxidant mechanisms, through glutathione and glutathione peroxidase to limit meat oxidation and improve product quality.</p><p><br></p><p><b>Swine Conference 2018, from Sow to Meat Quality - Presentation</b></p><p>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</p></p><p><a href="http://www.feedchannel.online/methionine-and-selenium-as-levers"><img src="http://www.feedchannel.online/64968579/69595770/95696c302a92784883b7e929b3de363f/standard/download-11-thumbnail.jpg" width="600" height="338"/></a></p> http://www.feedchannel.online/photo/69595770 Tue, 27 Mar 2018 00:00:00 GMT Methionine and selenium as levers to improve meat quality in swine Speaker: Dr Mickaël Briens; Dr Dolores I. Batonon-Alavo, Adisseo, FranceSulfur 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 - PresentationEuropean 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 Speaker: Dr Mickaël Briens; Dr Dolores I. Batonon-Alavo, Adisseo, FranceSulfur amino acids and selenium are key levers of antioxidant mechanisms, through glutathione and glutathione peroxidase to limit meat oxidation and improve product... FeedChannel 54:48 <p><span><b>Speaker:</b> Dr Mickaël Briens; Dr Dolores I. Batonon-Alavo, Adisseo, France</span><br><p>Sulfur amino acids and selenium are key levers of antioxidant mechanisms, through glutathione and glutathione peroxidase to limit meat oxidation and improve product quality.</p><p><br></p><p><b>Swine Conference 2018, from Sow to Meat Quality - Presentation</b></p><p>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</p></p><p><a href="http://www.feedchannel.online/methionine-and-selenium-as-levers"><img src="http://www.feedchannel.online/64968579/69595770/95696c302a92784883b7e929b3de363f/standard/download-11-thumbnail.jpg" width="600" height="338"/></a></p> antioxidants conference discoloration drip loss lipids meat colour meat oxidation meat quality oxidative stress pigs pork redox mechanisms ROS SeCys selenium selenocysteine selenomethionine selenoproteins SeMet sulfur swine ultimate pH http://www.feedchannel.online/meat-conservation-and-further <p><b>Speaker:&nbsp;&nbsp;</b>Dr Mario ESTEVEZ (Extremadura University, Spain)<b><br></b><br><br><br><p><i><u><b>Session 2</b>:&nbsp;Producing desirable meat,</u></i><b><br><br>ADVANCIA ACADEMY 2017:&nbsp;</b><b>Nutritionist: a challenging job!</b></p><p>1st Advancia Academy - May 2017 – Barcelona</p><div><br></div><div><b>Feeding an ecosystem to transform feedstuffs into animal proteins 3 sessions:</b></div><div><br></div><div>1-Transforming feedstuffs into digestible nutrients,</div><div>2-Producing desirable meat,</div><div>3-Feeding the birds or the bugs: toward nutrition ecology.</div></p><p><a href="http://www.feedchannel.online/meat-conservation-and-further"><img src="http://www.feedchannel.online/64968558/69596628/6926e5a9b511cc113c8a4023e089fa6a/standard/download-10-thumbnail.jpg" width="600" height="338"/></a></p> http://www.feedchannel.online/photo/69596628 Fri, 15 Dec 2017 00:00:00 GMT Meat conservation and further processing Speaker:Dr Mario ESTEVEZ (Extremadura University, Spain)Session 2:Producing desirable meat,ADVANCIA ACADEMY 2017:Nutritionist: a challenging job!1st Advancia Academy - May 2017 – BarcelonaFeeding an ecosystem to transform feedstuffs into animal proteins 3 sessions:1-Transforming feedstuffs into digestible nutrients,2-Producing desirable meat,3-Feeding the birds or the bugs: toward nutrition ecology. Speaker:Dr Mario ESTEVEZ (Extremadura University, Spain)Session 2:Producing desirable meat,ADVANCIA ACADEMY 2017:Nutritionist: a challenging job!1st Advancia Academy - May 2017 – BarcelonaFeeding an ecosystem to transform feedstuffs into animal... FeedChannel 37:47 <p><b>Speaker:&nbsp;&nbsp;</b>Dr Mario ESTEVEZ (Extremadura University, Spain)<b><br></b><br><br><br><p><i><u><b>Session 2</b>:&nbsp;Producing desirable meat,</u></i><b><br><br>ADVANCIA ACADEMY 2017:&nbsp;</b><b>Nutritionist: a challenging job!</b></p><p>1st Advancia Academy - May 2017 – Barcelona</p><div><br></div><div><b>Feeding an ecosystem to transform feedstuffs into animal proteins 3 sessions:</b></div><div><br></div><div>1-Transforming feedstuffs into digestible nutrients,</div><div>2-Producing desirable meat,</div><div>3-Feeding the birds or the bugs: toward nutrition ecology.</div></p><p><a href="http://www.feedchannel.online/meat-conservation-and-further"><img src="http://www.feedchannel.online/64968558/69596628/6926e5a9b511cc113c8a4023e089fa6a/standard/download-10-thumbnail.jpg" width="600" height="338"/></a></p> Advancia antioxidant bacteria biological chemical conference cooking digestibility problems discoloration fat fatty acids freezing hazards health human health lipid oxidation lipids meat conservation meat handling meat processing meat quality myoglobin oxidative stress pathogens polyunsaturated protein oxidation PUFA rancidity safety sensory properties silent threats spoilage storage super chilling texture issue toxicity