{"title":"La preeminencia de la diferencia de especies para la teoría feminista","authors":"Maneesha Deckha","doi":"10.2307/j.ctv269fvxs.7","DOIUrl":"https://doi.org/10.2307/j.ctv269fvxs.7","url":null,"abstract":"","PeriodicalId":49664,"journal":{"name":"Inra Productions Animales","volume":"11 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2021-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86697959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Estudio preliminar Ética, derecho y política animales. Una Breve genealogía","authors":"P. Suárez","doi":"10.2307/j.ctv269fvxs.3","DOIUrl":"https://doi.org/10.2307/j.ctv269fvxs.3","url":null,"abstract":"","PeriodicalId":49664,"journal":{"name":"Inra Productions Animales","volume":"54 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2021-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88880575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-06DOI: 10.20870/PRODUCTIONS-ANIMALES.1998.11.5.3967
G. Liénard, D. Bébin, M. Lherm, P. Veysset
This article presents the forage harvesting methods for a group of Charolais farms in Centre France where the grass is predominant. Eight combinations are identified : from the hay only to the association of the four harvesting methods: hay, grass-silage, wrapped haylage, maize-silage. There’s a coherence with the choice of the herd production (males and females) and the intensification level of the herd and of the main fodder area. This coherence takes into account the workforce, the available farm area and also the situation and the neighbourhood. Reinforced by the round-balers, the hay is still present. Since it has appeared (in 1989), the wrapped haylage takes an increasing place and is used for different functions according to its association (or not) with the grass-silage or/and the maize-silage. New techniques like the big-balers for the hay are in progress, raising new issues. Farmers must always arbitrate between the technological innovations and their own many-sided objectives.
{"title":"Modes de récolte des fourrages et systèmes d’élevage. L’exemple des exploitations de la zone Charolaise","authors":"G. Liénard, D. Bébin, M. Lherm, P. Veysset","doi":"10.20870/PRODUCTIONS-ANIMALES.1998.11.5.3967","DOIUrl":"https://doi.org/10.20870/PRODUCTIONS-ANIMALES.1998.11.5.3967","url":null,"abstract":"This article presents the forage harvesting methods for a group of Charolais farms in Centre France where the grass is predominant. Eight combinations are identified : from the hay only to the association of the four harvesting methods: hay, grass-silage, wrapped haylage, maize-silage. There’s a coherence with the choice of the herd production (males and females) and the intensification level of the herd and of the main fodder area. This coherence takes into account the workforce, the available farm area and also the situation and the neighbourhood. Reinforced by the round-balers, the hay is still present. Since it has appeared (in 1989), the wrapped haylage takes an increasing place and is used for different functions according to its association (or not) with the grass-silage or/and the maize-silage. New techniques like the big-balers for the hay are in progress, raising new issues. Farmers must always arbitrate between the technological innovations and their own many-sided objectives.","PeriodicalId":49664,"journal":{"name":"Inra Productions Animales","volume":"132 1","pages":"387-395"},"PeriodicalIF":0.6,"publicationDate":"2020-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73443492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-06DOI: 10.20870/PRODUCTIONS-ANIMALES.1998.11.5.3964
C. Demarquilly
Milk from cows receiving silage may cause serious difficulties in the fabrication of certain type of cheeses, especially those which are pressed and cooked : late swelling, taste and unpleasant odors. The clostridial spore, Clostridium butyricum, is responsable. Contamination occurs during milking by faecal particles that go into the milk. Their importance depends upon the care used while milking and the cleanliness of the teats, and the number of spores in the silage and in the dung. It is necessary to keep in mind these two factors in order to decrease milk contamination. It is important not to incorporate any soil particle (which passes on the spores) in the forage during harvesting and ensilage. It is also necessary to use an efficient preservative which inhibits the multiplication of the spores during ensilage. Acidic preservative and (or) those containing nitrates or nitrites are the most efficient.
{"title":"Ensilage et contamination du lait par les spores butyriques","authors":"C. Demarquilly","doi":"10.20870/PRODUCTIONS-ANIMALES.1998.11.5.3964","DOIUrl":"https://doi.org/10.20870/PRODUCTIONS-ANIMALES.1998.11.5.3964","url":null,"abstract":"Milk from cows receiving silage may cause serious difficulties in the fabrication of certain type of cheeses, especially those which are pressed and cooked : late swelling, taste and unpleasant odors. The clostridial spore, Clostridium butyricum, is responsable. Contamination occurs during milking by faecal particles that go into the milk. Their importance depends upon the care used while milking and the cleanliness of the teats, and the number of spores in the silage and in the dung. It is necessary to keep in mind these two factors in order to decrease milk contamination. It is important not to incorporate any soil particle (which passes on the spores) in the forage during harvesting and ensilage. It is also necessary to use an efficient preservative which inhibits the multiplication of the spores during ensilage. Acidic preservative and (or) those containing nitrates or nitrites are the most efficient.","PeriodicalId":49664,"journal":{"name":"Inra Productions Animales","volume":"56 1","pages":"359-364"},"PeriodicalIF":0.6,"publicationDate":"2020-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80187580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-02DOI: 10.20870/PRODUCTIONS-ANIMALES.1998.11.2.3925
B. Lebret, J. Mourot
In pig production, genetic selection and rearing conditions have greatly improved body composition towards a higher lean meat content and a lower fat deposition. However, a degradation of adipose tissue quality has been observed. Because fat tissue quality can hardly be improved by technological processing, it depends strongly on adipose tissue characteristics at slaughter, which are influenced by rearing and genetic factors. Nutritional, sensory and technological fat qualities are determined by tissue chemical compositionn: lipid and water contents, characteristics of connective tissue, and fatty acid composition. Therefore, any intrinsic or extrinsic factor that alters the composition of adipose tissues influences fat quality. Thus, anatomical location, carcass fatness, sex, feeding level, fatty acid composition of the diet, supplementation with vitamin E or minerals, growth promotants (pST, beta-agonists), and environmental temperature have been shown to influence fatty tissue traits. Effects of rearing factors on composition and quality of pig adipose tissue are now well established. Thus, control of pig fat quality is now attainable, and depends mainly on the relative importance given to quality in the overall cost of pig production.
{"title":"Caractéristiques et qualité des tissus adipeux chez le porc. Facteurs de variation non génétiques","authors":"B. Lebret, J. Mourot","doi":"10.20870/PRODUCTIONS-ANIMALES.1998.11.2.3925","DOIUrl":"https://doi.org/10.20870/PRODUCTIONS-ANIMALES.1998.11.2.3925","url":null,"abstract":"In pig production, genetic selection and rearing conditions have greatly improved body composition towards a higher lean meat content and a lower fat deposition. However, a degradation of adipose tissue quality has been observed. Because fat tissue quality can hardly be improved by technological processing, it depends strongly on adipose tissue characteristics at slaughter, which are influenced by rearing and genetic factors. \u0000Nutritional, sensory and technological fat qualities are determined by tissue chemical compositionn: lipid and water contents, characteristics of connective tissue, and fatty acid composition. Therefore, any intrinsic or extrinsic factor that alters the composition of adipose tissues influences fat quality. Thus, anatomical location, carcass fatness, sex, feeding level, fatty acid composition of the diet, supplementation with vitamin E or minerals, growth promotants (pST, beta-agonists), and environmental temperature have been shown to influence fatty tissue traits. \u0000Effects of rearing factors on composition and quality of pig adipose tissue are now well established. Thus, control of pig fat quality is now attainable, and depends mainly on the relative importance given to quality in the overall cost of pig production.","PeriodicalId":49664,"journal":{"name":"Inra Productions Animales","volume":"1 1","pages":"131-143"},"PeriodicalIF":0.6,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74951728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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