Valorex

Guillaume Chesneau

Michel Lessire

Antoine Germain

Christine Burel

Hervé Juin

Mathieu Guillevic

Pierre Weill

Yves Chilliard

Cécile Martin

Anne Ferlay

Michel Doreau

Francis Enjalbert

Patrick Chapoutot

Pierre Noziere

Etienne Labussiere

Aude Guerin

Herve Juin

The present invention relates to a process for treating protein-rich seeds, these seeds being selected from at least one of the following seeds: fava beans, peas, white lupin, blue lupin, yellow lupin.

Method for treating high-protein grains with a view to improving the use thereof as food

The present invention relates to a process for treating flax () seeds with a view to improving their use as food, in particular for animals, characterized in that it comprises the following successive steps:

Method for treating flax seeds with a view to improving the food value of same

A method involves at least measuring the weight quantity of at least one fatty acid (AG), derived from de novo synthesis, in a sample of milk from said ruminant and evaluating said quantity of methane according to the following formula: CH4=a*(de novo AG)+y*(BH AG)+z.

Method for evaluating the quantity of methane produced by a dairy ruminant

The present invention relates in particular to a method to evaluate the quantity of methane produced by a dairy ruminant. It is notably characterized by the fact that it comprises determination of the ratio between the quantity of fatty acids with 16 carbon atoms or less, called FA&#x3c;C16 and the sum of the total fatty acids of the milk, said fatty acids being found in the milk produced by said ruminant, said quantity of methane being defined by the following equation:Quantity CH=(FA&#x3c;C16/Total FAs)**(milk production)

Method to evaluate the quantity of methane produced by a dairy ruminant and method to reduce and control this quantity

The nutritional quality of milk lipids is determined by a method for predicting percentages of minor fatty acids in milk. A database is created by correlating known fatty acid profiles of reference milk samples obtained by gas phase chromatography to mid-infrared spectra to obtain calibrations, wherein the calibrations vary in accuracy from one fatty acid to another. The determination of a milk fatty acid profile to be analyzed through infrared treatment is limited to some fatty acids with a satisfactory calibration. Equations to predict the percentages of minor fatty acids are developed using correlations of fatty acids with satisfactory calibrations.

Method for determining the fatty acid profile of milk by infrared spectroscopy

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Luitre, France

Guillaume Chesneau