Les aliments enrichis en matière grasse dans l’alimentation du cheval : caractéristiques, appétence et digestibilité

Delobel, Agathe; Cuvelier, Christine

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Les aliments enrichis en matière grasse dans l’alimentation du cheval : caractéristiques, appétence et digestibilité

Delobel, Agathe; Cuvelier, Christine

2008 • In Annales de Médecine Vétérinaire, 152 (1), p. 34-46

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Keywords :

Aliments; cheval; appétence; digestibilité; matières grasses

Abstract :

[fr] Les publications traitant des effets métaboliques des aliments enrichis en matière grasse dans l’alimentation du cheval sont nombreuses. Cet article s’intéresse d’abord au contexte de leur utilisation et à leurs caractéristiques, avant d’envisager leurs effets sur l’appétence et la digestibilité de la ration. Bien que le vocable d’aliment enrichi en matière grasse recouvre des réalités bien différentes en termes de composition, l’examen de la littérature indique qu’ils présentent globalement une bonne appétence et que la digestibilité de la matière grasse est particulièrement élevée. Ils pourraient ainsi constituer une alternative de choix à l’utilisation de quantités importantes de céréales, dont les effets négatifs sont aujourd’hui bien documentés.

Disciplines :

Veterinary medicine & animal health

Author, co-author :

Delobel, Agathe; Rocinante

Cuvelier, Christine ; Université de Liège - ULiège > Département de sciences fonctionnelles > Pharmacologie, pharmacothérapie et toxicologie

Language :

French

Title :

Les aliments enrichis en matière grasse dans l’alimentation du cheval : caractéristiques, appétence et digestibilité

Alternative titles :

[en] Fat-supplemented diets for horses : characteristics, palatability and digestibility

Publication date :

2008

Journal title :

Annales de Médecine Vétérinaire

ISSN :

0003-4118

eISSN :

1781-3875

Publisher :

ULg - Université de Liège, Liège, Belgium

Volume :

152

Issue :

Pages :

34-46

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 25 August 2009

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129 (11 by ULiège)

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