Personne :
Guay, Frédéric

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Structures organisationnelles
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Université Laval. Département des sciences animales
Identifiant Canadiana

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Voici les éléments 1 - 3 sur 3
  • Publication
    Accès libre
    Natural sources of polyphenols as feed additives to improve rabbit meat quality
    (Éditeur non identifié, 2018-08-12) Kone, Amenan Prisca Nadege; Desjardins, Yves; Gosselin, André; Cinq-Mars, Dany; Abdelwahed, Mohamed Z.; Saucier, Linda; Guay, Frédéric
  • Publication
    Accès libre
    Positive modulation of meat microbial ecology by feeding strategies
    (2016-08-14) Kone, Amenan Prisca Nadege; Gagné, Dominic; Cinq-Mars, Dany; Saucier, Linda; Guay, Frédéric
    The objective of this work was to determine if it is possible to modulate carcass/meat contamination by feeding farm animals with a diet supplemented with a protective culture, here Carnobacterium maltaromaticum CB1/UAL307 producing three bacteriocins, including carnocyclin A. A total of 144 weaned Grimaud female rabbits (a commercial meat breed) were divided into two feeding groups: 1) a control commercial diet and 2) the same diet supplemented with Micocin®, a commercial preparation of C. maltaromaticum CB1, at a final concentration of 8-log CFU (Colony Forming Unit) per kg of feed. Rabbits were fed their respective diet until they reached a commercial slaughter weight of 2.2 kg. Presence of C. maltaromaticum producing carnocyclin A was confirmed by PCR amplification for three specific genes. Its prevalence was greater in faeces, on thighs and in ground meat from rabbits fed the ration supplemented with Micocin®. These results demonstrate that the microflora of the feed can influence the organisms contaminating the end products and emphasized the importance of providing farm animals with high microbial quality feed and hygienic conditions to grow.
  • Publication
    Accès libre
    Improvement of physicochemical quality of fresh pork loin during storage by natural polyphenol diet supplementation
    (ICoMST, 2012-08-13) Fortier, Marie-Pierre; Saucier, Linda; Guay, Frédéric
    Oregano oil and ground cranberry pulp supplements were added to the diets of finishing pigs to determine their physicochemical effects on fresh loin during storage. Two concentrations of oil (250 and 500 mg/kg) and three of cranberry (5, 10 and 20 g/kg) were tested according to a factorial experimental design. The control group did not receive any supplements. The meat was vacuum packed and analyzed after 0, 23, 45 and 60 days of storage at < 4°C. Samples were re-packaged under aerobic conditions after 0 or 23 days and then analyzed after 4, 8 and 12 days. The pH was determined on the Longissimus dorsi muscle between the 3rd and 4th last ribs, 45 min and 24 h after slaughter. Color was also analyzed for each sample and drip loss evaluated only on day 0. The results showed that no treatment had any effect on the pH of the meat, whether at 45 min or 24 h after slaughter (P>0.05). The evaluation of the color showed, during the 60 days of storage, a significant difference between the control and the different treatments for L*, a*, b* (P<0.05) for samples stored under anaerobic conditions. The lowest drip loss was obtained with 10 g/kg of cranberry pulp (P <0.05).