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Potential core species and satellite species in the bacterial community within the rabbit caecum.Spatial and temporal variations of the bacterial community in the bovine digestive tract.Molecular analysis of the bacterial community in digestive tract of rabbit.Comparison of the archaeal community in the fermentative compartment and faeces of the cow and the rabbit.Identification of biomarkers associated with the rearing practices, carcass characteristics and beef quality: an integrative approach.Prediction of beef carcass and meat traits from rearing factors in young bulls and cull cows.Establishment of ruminal bacterial community in dairy calves from birth to weaning is sequential.Repeated acidosis challenges and live yeast supplementation shape rumen microbiota and fermentations and modulate inflammatory status in sheep.Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle.Prediction of beef carcass and meat quality traits from factors characterising the rearing management system applied during the whole life of heifers.Changes over time in the bacterial communities associated with fluid and food particles and the ruminal parameters in the bovine rumen before and after a dietary change.Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers' Whole Life on Carcass and Flank Steak QualityEffect of the Rearing Managements Applied during Heifers' Whole Life on Quality Traits of Five Muscles of the Beef Rib.Establishment of ruminal enzyme activities and fermentation capacity in dairy calves from birth through weaningRapid adaptation of the bacterial community in the growing rabbit caecum after a change in dietary fibre supplyEffects of varying proportions of concentrates on ruminal-reducing power and bacterial community structure in dry dairy cows fed hay-based dietsPostnatal development of the rabbit caecal microbiota composition and activityData from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics ApproachDecision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristicsBeef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum DataModification of activities of the ruminal ecosystem and its bacterial and protozoan composition during repeated dietary changes in cows
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P50
description
researcher ORCID ID = 0000-0002-9234-3451
@en
wetenschapper
@nl
name
Valérie Monteils
@ast
Valérie Monteils
@en
Valérie Monteils
@nl
type
label
Valérie Monteils
@ast
Valérie Monteils
@en
Valérie Monteils
@nl
prefLabel
Valérie Monteils
@ast
Valérie Monteils
@en
Valérie Monteils
@nl
P31
P496
0000-0002-9234-3451