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Combining sheep and beef cattle in a pasture-based system minorly influenced muscle and fat colour and dorsal fat firmness but increased fat skatole content in lambs

Animal (Cambridge, England), 2023-10, Vol.17 (10), p.100979, Article 100979

2023

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Combining beef cattle and sheep in an organic system. II. Benefits for economic and environmental performance

Animal (Cambridge, England), 2023-04, Vol.17 (4), p.100759, Article 100759

2023

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Is a short concentrate-finishing period in lambs raised on alfalfa pasture effective at reducing fat indoles contents and lightening meat colour?

Animal (Cambridge, England), 2022-08, Vol.16 (8), p.100610, Article 100610

2022

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Combining beef cattle and sheep in an organic system. I. Co-benefits for promoting the production of grass-fed meat and strengthening self-sufficiency

Animal (Cambridge, England), 2023-04, Vol.17 (4), p.100758, Article 100758

2023

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Qualité et authentification des produits animaux issus de l’agriculture biologique vs conventionnelle

INRAE productions animales (En ligne), 2024-09, Vol.37 (2), p.8264

2024

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Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review

Frontiers in animal science, 2024-03, Vol.5

2024

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Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines

Foods, 2022-08, Vol.11 (16), p.2493

2022

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La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective

INRAE productions animales (En ligne), 2023-05, Vol.36 (1)

2023

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Review: Factors affecting sheep carcass and meat quality attributes

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100330, Article 100330

2022

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Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter

Meat science, 2023-10, Vol.204, p.109272-109272, Article 109272

2023

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Review: Authentication of grass-fed meat and dairy products from cattle and sheep

Animal (Cambridge, England), 2020-04, Vol.14 (4), p.854-863

2020

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Diet authentication in sheep from the composition of animal tissues and products

Revista brasileira de zootecnia, 2009-07, Vol.38 (spe), p.362-370

Prache, Sophie(Institut National de la Recherche Agronomique)

2009

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Qualité des aliments d'origine animale

2021

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Review: On-farm and processing factors affecting bovine carcass and meat quality

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100426, Article 100426

2022

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Construction of beef quality through official quality signs, the example of Label Rouge

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100357, Article 100357

2022

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Reproductive performance in two organic sheep farming systems differing by the number of mating sessions in and out of the breeding season

Theriogenology, 2023, Vol.195, p.238-248

2023

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Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS)

Food chemistry, 2011-08, Vol.127 (3), p.1280-1286

2011

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Metabolic assessment of biological mechanisms underlying agroecological systems: The example of parasite dilution and forage niche sharing in mixed-grazing

Agricultural systems, 2023-08, Vol.210, p.103707, Article 103707

2023

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Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS)

Food chemistry, 2024-10, Vol.454, p.139645, Article 139645

2024

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Reproductive performance in two organic sheep farming systems differing by the number of mating sessions in and out of the breeding season

Theriogenology, 2023-01, Vol.195, p.238-248

2023

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Review: Quality of animal-source foods

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100376, Article 100376

2022

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How does barley supplementation in lambs grazing alfalfa affect meat sensory quality and authentication?

Animal (Cambridge, England), 2019-02, Vol.13 (2), p.427-434

2019

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Review: Quality and authentication of organic animal products in Europe

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100405, Article 100405

2022

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Comparison of muscle fatty acid composition and lipid stability in lambs stall-fed or pasture-fed alfalfa with or without sainfoin pellet supplementation

Animal (Cambridge, England), 2020-05, Vol.14 (5), p.1093-1101

2020

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Combining sheep and beef cattle in a pasture-based system minorly influenced muscle and fat colour and dorsal fat firmness but increased fat skatole content in lambs

Combining beef cattle and sheep in an organic system. II. Benefits for economic and environmental performance

Is a short concentrate-finishing period in lambs raised on alfalfa pasture effective at reducing fat indoles contents and lightening meat colour?

Combining beef cattle and sheep in an organic system. I. Co-benefits for promoting the production of grass-fed meat and strengthening self-sufficiency

Qualité et authentification des produits animaux issus de l’agriculture biologique vs conventionnelle

Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review

Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines

La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective

Review: Factors affecting sheep carcass and meat quality attributes

Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter

Review: Authentication of grass-fed meat and dairy products from cattle and sheep

Diet authentication in sheep from the composition of animal tissues and products

Qualité des aliments d'origine animale

Qualité des aliments d'origine animale: Production et transformation

Review: On-farm and processing factors affecting bovine carcass and meat quality

Construction of beef quality through official quality signs, the example of Label Rouge

Reproductive performance in two organic sheep farming systems differing by the number of mating sessions in and out of the breeding season

Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS)

Metabolic assessment of biological mechanisms underlying agroecological systems: The example of parasite dilution and forage niche sharing in mixed-grazing

Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS)

Reproductive performance in two organic sheep farming systems differing by the number of mating sessions in and out of the breeding season

Review: Quality of animal-source foods

How does barley supplementation in lambs grazing alfalfa affect meat sensory quality and authentication?

Review: Quality and authentication of organic animal products in Europe

Comparison of muscle fatty acid composition and lipid stability in lambs stall-fed or pasture-fed alfalfa with or without sainfoin pellet supplementation

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