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2. Gut microbiota alterations in critically ill older patients: a multicenter study

Author

Mesa Victoria, Valdés-Duque Beatriz Elena, Giraldo-Giraldo Nubia Amparo, Jailler-R Ana María, Giraldo-Villa Adriana, Acevedo-Castaño Irene, Yepes-M Mónica Alejandra, Barbosa-Barbosa Janeth, and Agudelo-Ochoa Gloria María

Subjects
Older adults, Critically ill, Gut microbiota, ICU, Sepsis, Dysbiosis, Geriatrics, RC952-954.6
Abstract

Abstract Background Aging generates changes in the gut microbiota, affecting its functionality. Little is known about gut microbiota in critically ill older adults. The objective of this study was to describe the profile of gut microbiota in a cohort of critically ill older adults. Methods This observational study was conducted in five health institutions. Over a 6-month study period, critically ill patients over 18 years old who were admitted to the intensive care unit were enrolled. Fecal microbiota profiles were determined from 155 individuals, over 60 years old (n = 72) and under 60 years old (n = 83). Gut microbiota was analyzed by sequencing the V3-V4 region of the 16S rRNA gene. Alpha and beta diversity, operational taxonomic units and the interaction of gut microbiota with variables under study were analyzed. Amplicon sequence variants (ASVs) specifically associated with age were recovered by including gender, discharge condition, BMI, ICU stay and antibiotics as covariates in a linear mixed model. Results In older adults, sepsis, malnutrition, antibiotic prescription and severity (APACHE and SOFA scores) were higher than in the group under 60 years of age. Alpha diversity showed lower gut microbiota diversity in those over 60 years of age (p

Published
2022
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3. PB0638 Final Data from A-MOVE: 12-Month Prospective Multicentre Study to Investigate the Impact of Systematic Joint Examination on Treatment Management Decisions in Patients with Hemophilia A in France

Author

Pan-Petesch, B., primary, Drillaud, N., additional, Chambost, H., additional, Lebreton, A., additional, Valentin, J., additional, Jailler, R., additional, Mahdout, O., additional, Järås, J., additional, Berger, K., additional, Gresko, E., additional, and Repessé, Y., additional

Published
2023
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7. Live weight, body size, fatness and carcass characteristics of young bulls of fifteen European breeds

Author

Albertí, P., primary, Panea, B., additional, Sañudo, C., additional, Olleta, J.L., additional, Ripoll, G., additional, Ertbjerg, P., additional, Christensen, M., additional, Gigli, S., additional, Failla, S., additional, Gaddini, A., additional, Hocquette, J.F., additional, Jailler, R., additional, Rudel, S., additional, Renand, G., additional, Nute, G.R., additional, Richardson, R.I., additional, and Williams, J.L., additional

Published
2007
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8. Comparison of the meat and carcass quality of lambs raised in organic or conventional production systems

Author

PRACHE, S., BALLET, J., JAILLER, R., METEAU, K., PICARD, B., RENERRE, M., BAUCHART, D., BELLON, S., DIOLEZ, A., HUYGHE, C., PENVERN, S., and SAVINI, I.

Subjects
Production systems, Food security, food quality and human health, animal diseases, food and beverages, Sheep and goats
Abstract

The ‘organic’ label on a product guarantees that synthetic fertilisers, pesticides and hormones are not used in the production process and that the use of pharmaceutical products and drugs is limited. However, product quality is often questioned and we have to anticipate the consumer demand for product quality guarantees. This study was conducted to compare the sensory and nutritional meat and carcass qualities of lambs raised under an organic (O) or a conventional (C) production system. Comparisons were made with both pasture-fed lambs and lambs that were stall-fed indoors with concentrate and hay. The experiment was conducted over two years for stall-fed lambs (S) (group O, n=24; group C, n=24) and three years for pasture-fed lambs (P) (group O, n=36; group C, n=36). For P lambs, O and C production systems differed in terms of the level of mineral N fertilisation of the pasture. For S lambs, the feed was organic vs. conventional, and the ingredients of O and C concentrates were the same. The nutritional quality of the meat (longissimus dorsi) was assessed in terms of its fatty acid (FA) composition, and the sensory quality of the loin chop was assessed by a trained sensory panel. In stall-fed lambs, the health value of meat FA for human consumption was higher in the O group than in the C group, but there was no difference in the sensory quality of the meat and the carcass between the O and C groups. In pasture-fed lambs, there were no significant differences between the O and C groups in terms of the health value of meat FA. However, in pasture-fed lambs, the loin chops had a higher level of abnormal odour of the fat in the organic than in the conventional group, probably due to a higher proportion of white clover in the diet.

Published
2009

9. Gènes bovins et qualité des viandes : présentation du programme européen GemQual

Author

Levéziel, Hubert, Amarger, Valerie, Delourme, Didier, Julien, Raymond, Renand, Gilles, JAILLER, R., Hocquette, J.F., Unité de Génétique Moléculaire Animale (UMR GMA), Institut National de la Recherche Agronomique (INRA)-Université de Limoges (UNILIM), Station de Génétique Quantitative et Appliquée (SGQA), Institut National de la Recherche Agronomique (INRA), ProdInra, Archive Ouverte, Unité de Génétique Moléculaire Animale (UGMA), and Université de Limoges (UNILIM)-Institut National de la Recherche Agronomique (INRA)

Subjects
[SDV] Life Sciences [q-bio], GENES, MEAT, EUROPE, [SDV]Life Sciences [q-bio], QUALITY, BEEF CATTLE
Abstract

absent

Published
2002

10. Comparison of the meat and carcass quality of lambs raised in organic or conventional production systems.

Author

BELLON, S., DIOLEZ, A., HUYGHE, C., PENVERN, S., SAVINI, I., PRACHE, S., BALLET, J., JAILLER, R., METEAU, K., PICARD, B., RENERRE, M., BAUCHART, D., BELLON, S., DIOLEZ, A., HUYGHE, C., PENVERN, S., SAVINI, I., PRACHE, S., BALLET, J., JAILLER, R., METEAU, K., PICARD, B., RENERRE, M., and BAUCHART, D.

Abstract

The ‘organic’ label on a product guarantees that synthetic fertilisers, pesticides and hormones are not used in the production process and that the use of pharmaceutical products and drugs is limited. However, product quality is often questioned and we have to anticipate the consumer demand for product quality guarantees. This study was conducted to compare the sensory and nutritional meat and carcass qualities of lambs raised under an organic (O) or a conventional (C) production system. Comparisons were made with both pasture-fed lambs and lambs that were stall-fed indoors with concentrate and hay. The experiment was conducted over two years for stall-fed lambs (S) (group O, n=24; group C, n=24) and three years for pasture-fed lambs (P) (group O, n=36; group C, n=36). For P lambs, O and C production systems differed in terms of the level of mineral N fertilisation of the pasture. For S lambs, the feed was organic vs. conventional, and the ingredients of O and C concentrates were the same. The nutritional quality of the meat (longissimus dorsi) was assessed in terms of its fatty acid (FA) composition, and the sensory quality of the loin chop was assessed by a trained sensory panel. In stall-fed lambs, the health value of meat FA for human consumption was higher in the O group than in the C group, but there was no difference in the sensory quality of the meat and the carcass between the O and C groups. In pasture-fed lambs, there were no significant differences between the O and C groups in terms of the health value of meat FA. However, in pasture-fed lambs, the loin chops had a higher level of abnormal odour of the fat in the organic than in the conventional group, probably due to a higher proportion of white clover in the diet.

Published
2009

11. Live weight, body size, fatness and carcass characteristics of young bulls of fifteen european breeds

Author

Alberti, P., Panea, B., Sañudo, C., Olleta, J.L., Ripoll, G., Ertbjerg, Per, Christensen, Mette, Gigli, S., Failla, S., Gaddini, A., Hocquette, J.F., Jailler, R., Rudel, S., Renand, G., Nute, G.R., Richardson, R.I., Williams, J.L., Alberti, P., Panea, B., Sañudo, C., Olleta, J.L., Ripoll, G., Ertbjerg, Per, Christensen, Mette, Gigli, S., Failla, S., Gaddini, A., Hocquette, J.F., Jailler, R., Rudel, S., Renand, G., Nute, G.R., Richardson, R.I., and Williams, J.L.

Published
2007

12. Valoración subjetiva y objetiva del engrasamiento de la canal den diferentes razas bovinas europeas sacrificadas a peso comercial

Author

Campo, M.M., Monsón, F., Panea, B., Sañudo, C., Olleta, J.L., Albertí, P., Ertbjerg, Per, Christensen, Mette, Gigli, S., Failla, S., Gaddini, A., Hocquette, J.F., Jailler, R., Nute, G.R., Williams, J.L., Campo, M.M., Monsón, F., Panea, B., Sañudo, C., Olleta, J.L., Albertí, P., Ertbjerg, Per, Christensen, Mette, Gigli, S., Failla, S., Gaddini, A., Hocquette, J.F., Jailler, R., Nute, G.R., and Williams, J.L.

Published
2005

13. Relación entre medidas objetivas y subjetivas de la conformación en 15 razas europeas de vacuno

Author

Monsón, F., Campo, M.M., Panea, B., Sañudo, C., Olleta, J.L., Albertí, P., Ertbjerg, Per, Christensen, Mette, Gigli, S., Failla, S., Gaddini, A., Hocquette, J.F., Jailler, R., Nute, G.R., Williams, J.L., Monsón, F., Campo, M.M., Panea, B., Sañudo, C., Olleta, J.L., Albertí, P., Ertbjerg, Per, Christensen, Mette, Gigli, S., Failla, S., Gaddini, A., Hocquette, J.F., Jailler, R., Nute, G.R., and Williams, J.L.

Published
2005

15. Carcass quality of several european cattle breeds:preliminary results

Author

Sañudo, C., Panea, B., Olleta, J. L., Mansón, F., Sierra, I., Alberti, P., Ertbjerg, P., Christiansen, M., Gigli, S., Failla, S., Gaddini, A., Hocquette, J. F., Jailler, R., Nute, G. R., Williams, J. L., Sañudo, C., Panea, B., Olleta, J. L., Mansón, F., Sierra, I., Alberti, P., Ertbjerg, P., Christiansen, M., Gigli, S., Failla, S., Gaddini, A., Hocquette, J. F., Jailler, R., Nute, G. R., and Williams, J. L.

Published
2004

16. Physical quality of several european beef breeds:preliminary results

Author

Failla, S., Gigli, S., Gaddini, A., Signorelli, F., Sañudo, C., Panea, B., Olleta, J. L., Mansón, F., Hocquette, J. F., Jailler, R., Alberti, P., Ertbjerg, P., Christiansen, M., Nute, G. R., Williams, J. L., Failla, S., Gigli, S., Gaddini, A., Signorelli, F., Sañudo, C., Panea, B., Olleta, J. L., Mansón, F., Hocquette, J. F., Jailler, R., Alberti, P., Ertbjerg, P., Christiansen, M., Nute, G. R., and Williams, J. L.

Published
2004

17. Influence de la castration précoce et de la restriction alimentaire sur les caractéristiques du collagène intramusculaire et sur la texture de la viande chez le bovin mâle en croissance

Author

Damergi, C., Geay, Y., Picard, Brigitte, Lepetit, J., Jailler, R., and Canistro, J.

Subjects
bovin, niveau d'alimentation, muscle, collagène, taureau, texture de la viande, propriété mécanique, JEUNE ANIMAL, castration
Abstract

Les propriétés mécaniques du tissu conjonctif intramusculaire ainsi que son degré de rétraction au cours du chauffage jouent un rôle déterminant sur la tendreté de la viande cuite. En effet, la dénaturation du collagène fibrillaire s’accompagne d’une contraction plus ou moins importante selon sa stabilité thermique. Cependant, les relations entre les caractéristiques biochimiques du collagène et les propriétés mécaniques du tissu conjonctif intramusculaire ne sont pas encore bien élucidées. L’objectif de ce travail est d’étudier, sur des jeunes bovins mâles en croissance, l’effet de la castration précoce et de la restriction alimentaire sur certaines caractéristiques biochimiques du collagène, et leur incidence sur les propriétés mécaniques du tissu conjonctif intramusculaire.

Published
1995

18. Incidence du mode de stabulation des bovins sur la composition corporelle et les caractéristiques musculaires

Author

Jurie, C., Picard, Brigitte, Jailler, R., and Geay, Y.

Subjects
bovin, muscle, composition de la carcasse, composition globale, stabulation
Abstract

L’objectif a été de comparer l’influence respective de la stabulation libre et de la stabulation entravée sur la composition corporelle et les caractéristiques musculaires des bovins. Deux lots de 17 taurillons (9 Salers et 8 Limousins), homogènes (poids et âge au sein de chaque race), conduits à même vitesse de croissance moyenne, ont été placés de l’âge de 10 mois jusqu’à l’abattage à 16 mois, respectivement l’un en stabulation entravée (stalles courtes 1.8 m2 par animal), l’autre en stabulation libre (6,5 m2 par animal).

Published
1995

30. Live weight, body size, fatness and carcass characteristics of young bulls of fifteen European breeds

Author

Alberti, P., Panea, B., Sanudo, C., Olleta, J. L., Ripoll, G., Per Ertbjerg, Christensen, M., Gigli, S., Failla, S., Gaddini, A., Hocquette, J. F., Jailler, R., Rudel, S., Renand, G., Nute, G. R., Richardson, R. I., Williams, J. L., Centro de Investigacion y Tecnologia Agroalimentaria de Aragon (CITA), University of Zaragoza - Universidad de Zaragoza [Zaragoza], Department of Food Science, Faculty of Health and Medical Sciences, University of Copenhagen = Københavns Universitet (KU)-University of Copenhagen = Københavns Universitet (KU), Istituto Sperimentale per la Zootecnia, Unité de Recherches sur les Herbivores (URH), Institut National de la Recherche Agronomique (INRA), Station de Génétique Quantitative et Appliquée (SGQA), Division of Farm Animal Science, University of Bristol [Bristol], Parco Tecnologico Padano, and Polo Universitario

Subjects
YOUNG BULL, [SDV]Life Sciences [q-bio], GENETIC, [INFO]Computer Science [cs], ComputingMilieux_MISCELLANEOUS
Abstract

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