Made available in DSpace on 2014-06-11T19:31:05Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-02-17Bitstream added on 2014-06-13T18:41:40Z : No. of bitstreams: 1 ferreira_mcs_dr_arafcf.pdf: 488864 bytes, checksum: 4ee417584551840a27a62c2463cb9074 (MD5) / Universidade Estadual Paulista (UNESP) / O estudo teve como objetivo conhecer o Sistema de Vigilância Alimentar e Nutricional na Atenção Básica à Saúde quanto a gestão, cobertura, qualidade e finalidade das informações antropométricas produzidas em Botucatu-SP e região. Fizeram parte do estudo os municípios de Botucatu, Pratânia, Anhembi e Itatinga. A escolha dos municípios participantes foi aleatória, estratificada em função do número de habitantes. No total foram estudadas 14 unidades de atenção básica à saúde. A pesquisa constou de três fases, na primeira foram levantadas informações sobre a gestão dos serviços no nível das coordenações geral e das unidades participantes, incluindo a averiguação da cobertura das informações antropométricas; na segunda fase foi feita a avaliação da qualidade dos dados produzidos pelos serviços e; na terceira foram coletadas informações sobre o fluxo das informações antropométricas e o estágio de informatização de cada município. Os resultados mostraram que as unidades fazem uso muito restrito das informações antropométricas e desenvolvem poucas atividades de práticas educativas em alimentação, e esse fato foi atribuído, principalmente, à falta de profissionais da área de nutrição, falta de tempo e de estrutura física para as práticas. Todas as unidades de atenção básica pesquisadas dispõem de equipamentos para realizar a avaliação antropométrica, com exceção do estadiômetro adulto, o qual nenhuma unidade de saúde possui. As condições físicas de uso dos equipamentos também alcançaram índices satisfatórios, no entanto, as balanças de adultos e infantis não apresentaram condições adequadas de calibração. Com relação à qualidade do dado antropométrico estes foram avaliados imprecisos ao serem comparados com aqueles obtidos por um supervisor adequadamente treinado. Esses resultados mostram a fragilidade do SISVAN como... / The objective of the study was to know the system of food and nutritional surveillance in primary healthcare regarding management, coverage, quality and the purpose of the anthropometric information produced in Botucatu-SP and surroundings. The cities of Botucatu, Pratânia, Anhembi and Itatinga were selected by the number of inhabitants in a progressive scale. A total of 14 primary healthcare units were studied. The research consisted of 3 phases, being the first phase responsible for gathering information about the health services management in both, coordination level as well as the participating units,including a review of the coverage of anthropometric information. The second phase consisted of the evaluation of data quality produced by the services and in the third phase, information about the flow of anthropometric information as well as the level of computerization of each city was collected.The results showed that the units make very restricted use of the anthropometric information and develop few educational food activities, what was mainly attributed to the lack of nutrition professionals, time and physical structure for these activities. All primary healthcare unitson this research are equipped to perform anthropometric evaluations, except for the adult stadiometer, which could not be found in any of the units.The physical use conditions of the equipment also reached satisfactory levels, however, the scales for adults and children did not present suitable calibration conditions. Regarding the quality of the anthropometric data, they were classified as inaccurate when compared to those obtained by a well-trained supervisor. These results show the weakness of SISVAN as a guide for food and nutrition policies in the various levels of management and point to the need for investments in the area

A Segurança Alimentar e Nutricional (SAN) é a realização do direito de todos ao acesso regular e permanente a alimentos de qualidade, em quantidade suficiente, sem comprometer o acesso a outras necessidades essenciais, tendo como base práticas alimentares promotoras de saúde, que respeitem a diversidade cultural e que sejam social, econômica e ambientalmente sustentáveis. Nos últimos anos esta temática tem se destacado no cenário político nacional, principalmente após sua institucionalização por meio da Lei Orgânica de Segurança Alimentar e Nutricional (LOSAN 11.346/06) que cria o Sistema de Segurança Alimentar e Nutricional. Considerando os esforços para a implantação deste Sistema, nacionalmente, e a proximidade entre as proposições deste campo e o ideário da Promoção da Saúde, este estudo objetivou analisar um conjunto de programas de segurança alimentar e nutricional, desenvolvidos no município de São Paulo, sob a perspectiva da Promoção da Saúde, buscando verificar se ele compõe uma política de SAN promotora da saúde. A pesquisa, de caráter qualitativo, contou com análise de documentos referentes aos programas e entrevistas, por meio de questionários semi-estruturados, junto aos profissionais responsáveis por estas iniciativas. Verificou-se que os programas são distribuídos em todos os eixos de SAN (produção, abastecimento, consumo de alimentos e programas de suplementação alimentar e monitoramento da insegurança alimentar) com maior ênfase no eixo do consumo. Com relação à perspectiva da promoção da saúde, o conjunto dos programas não demonstrou ações intersetoriais, que atuassem sobre os determinantes da saúde e da má alimentação ou que promovessem a autonomia, participação e empoderamento dos indivíduos. A maior parte deles apresentou características próprias de políticas de um Estado neoliberal: assistencialistas, com ações limitadas ao oferecimento de alimentos ou renda; focalização, com atendimento apenas à população mais excluída da sociedade e alguns, de execução terceirizada, aumentando o distanciamento 2 entre Estado e população. Conclui-se que o conjunto dos programas analisados não compõe uma política municipal de SAN promotora da saúde. Descritores: Segurança Alimentar e Nutricional, Promoção da Saúde, Política de alimentação e nutrição, Nutrição e Saúde Pública / The Food and Nutrition Security is the realization of the right of everyone to the regular and permanent access to quality food, in enough quantity, without compromising the access to other essential necessities, based on health-promoting food practices that respect the cultural diversity and that are socially, economically and environmentally sustainable. In recent years this issue has been highlighted in the national political scene, especially after its institutionalization through the ´Organic Law on Food and Nutrition Security ´ (LOSAN 11.346/06) which creates the System of Food and Nutrition Security. Considering the efforts to implement this system, nationally, and the proximity between the propositions of this field and the idea of Health Promotion, this study aimed to analyze a set of programs for food and nutrition security, developed in the city of São Paulo, from the perspective of Health Promotion, to check if it makes up a policy of Food and Nutrition Security health-promoting. The qualitative research, included analysis of documents related to programs and interviews, through semi-structured questionnaires, with those professionals responsible for these initiatives. It was found that the programs are distributed on all axles of Food and Nutritional Security (production, supply, food consumption and nutritional supplement programs and monitoring of food insecurity) with greater emphasis on the axis of consumption. Regarding the perspective of health promotion, all the programs did not demonstrate intersectoral action, which acted on the determinants of health and bad nutrition or that promote autonomy, participation and empowerment of individuals. Most of them had characteristics of a neoliberal State policies: welfare, with actions limited to the offering of food or income; focus with service only to the population most excluded from society and some, outsourced execution, increasing the distance between the State and population. We conclude that all the programs analyzed did not make up a municipal policy of Food and Nutritional Security health-promoting

A Segurança Alimentar e Nutricional (SAN) é a realização do direito de todos ao acesso regular e permanente a alimentos de qualidade, em quantidade suficiente, sem comprometer o acesso a outras necessidades essenciais, tendo como base práticas alimentares promotoras de saúde, que respeitem a diversidade cultural e que sejam social, econômica e ambientalmente sustentáveis. Nos últimos anos esta temática tem se destacado no cenário político nacional, principalmente após sua institucionalização por meio da Lei Orgânica de Segurança Alimentar e Nutricional (LOSAN 11.346/06) que cria o Sistema de Segurança Alimentar e Nutricional. Considerando os esforços para a implantação deste Sistema, nacionalmente, e a proximidade entre as proposições deste campo e o ideário da Promoção da Saúde, este estudo objetivou analisar um conjunto de programas de segurança alimentar e nutricional, desenvolvidos no município de São Paulo, sob a perspectiva da Promoção da Saúde, buscando verificar se ele compõe uma política de SAN promotora da saúde. A pesquisa, de caráter qualitativo, contou com análise de documentos referentes aos programas e entrevistas, por meio de questionários semi-estruturados, junto aos profissionais responsáveis por estas iniciativas. Verificou-se que os programas são distribuídos em todos os eixos de SAN (produção, abastecimento, consumo de alimentos e programas de suplementação alimentar e monitoramento da insegurança alimentar) com maior ênfase no eixo do consumo. Com relação à perspectiva da promoção da saúde, o conjunto dos programas não demonstrou ações intersetoriais, que atuassem sobre os determinantes da saúde e da má alimentação ou que promovessem a autonomia, participação e empoderamento dos indivíduos. A maior parte deles apresentou características próprias de políticas de um Estado neoliberal: assistencialistas, com ações limitadas ao oferecimento de alimentos ou renda; focalização, com atendimento apenas à população mais excluída da sociedade e alguns, de execução terceirizada, aumentando o distanciamento 2 entre Estado e população. Conclui-se que o conjunto dos programas analisados não compõe uma política municipal de SAN promotora da saúde. Descritores: Segurança Alimentar e Nutricional, Promoção da Saúde, Política de alimentação e nutrição, Nutrição e Saúde Pública / The Food and Nutrition Security is the realization of the right of everyone to the regular and permanent access to quality food, in enough quantity, without compromising the access to other essential necessities, based on health-promoting food practices that respect the cultural diversity and that are socially, economically and environmentally sustainable. In recent years this issue has been highlighted in the national political scene, especially after its institutionalization through the ´Organic Law on Food and Nutrition Security ´ (LOSAN 11.346/06) which creates the System of Food and Nutrition Security. Considering the efforts to implement this system, nationally, and the proximity between the propositions of this field and the idea of Health Promotion, this study aimed to analyze a set of programs for food and nutrition security, developed in the city of São Paulo, from the perspective of Health Promotion, to check if it makes up a policy of Food and Nutrition Security health-promoting. The qualitative research, included analysis of documents related to programs and interviews, through semi-structured questionnaires, with those professionals responsible for these initiatives. It was found that the programs are distributed on all axles of Food and Nutritional Security (production, supply, food consumption and nutritional supplement programs and monitoring of food insecurity) with greater emphasis on the axis of consumption. Regarding the perspective of health promotion, all the programs did not demonstrate intersectoral action, which acted on the determinants of health and bad nutrition or that promote autonomy, participation and empowerment of individuals. Most of them had characteristics of a neoliberal State policies: welfare, with actions limited to the offering of food or income; focus with service only to the population most excluded from society and some, outsourced execution, increasing the distance between the State and population. We conclude that all the programs analyzed did not make up a municipal policy of Food and Nutritional Security health-promoting

Introdução: O Direito Humano a Alimentação Adequada (DHAA), na perspectiva da Segurança Alimentar e Nutricional (SAN), destacou-se devido à compreensão dos determinantes para a Promoção da Saúde (PS). A Educação Alimentar e Nutricional (EAN) é uma ferramenta capaz de promover a reflexão dos cidadãos sobre como realizar esse direito. No Brasil, o quadro de insegurança alimentar entre crianças e adolescentes torna os profissionais de saúde da Atenção Primária à Saúde (APS) atores promissores para a reversão desse quadro, já que esses trabalham com os principais influenciadores desse público: a família. Objetivo: Analisar a atuação de profissionais de saúde não nutricionistas coordenadores de grupos educativos com conteúdo de alimentação e nutrição, desenvolvidos na APS do município de São Paulo. Métodos: Estudo qualitativo, com aplicação de entrevistas semiestruturadas e análise por meio do Discurso do Sujeito Coletivo. Foram levantados os dados a respeito da formação desses profissionais e identificadas suas percepções sobre seus papéis nos grupos que coordenam e a importância atribuída a eles. Resultados: A profissão dos 21 entrevistados reflete a atual configuração da Estratégia Saúde da Família. Há predominância de profissionais do sexo feminino com pós-graduação em temas de saúde coletiva. Foram identificadas 13 Ideias Centrais dividas em 2 Eixos Temáticos. Levantaram-se percepções contrárias e outras a favor aos referenciais teóricos trabalhados. Como favoráveis, identificou-se a valorização dos grupos como espaços de participação, troca de experiências e criação de vínculo entre seus membros, sendo o coordenador do grupo responsável pela condução desses. A importância na atuação interprofissional para o atendimento integral à saúde e atualização entre os profissionais também foi destacada. Já as desfavoráveis trouxeram a desvalorização das atividades em grupo, ou a atribuição de sua importância como forma de acesso a serviços, medicamentos ou informação, a identificação dos coordenadores como responsáveis por mudanças de comportamentos nos participantes, modelos a serem seguidos, e sendo considerados detentores do conhecimento, o que parece sobrecarregá-los, desmotivá-los e frustrá-los. Assim, alguns buscam seu reconhecimento trazendo atividades que agradam os usuários, independentemente da constatação das necessidades do território. Conclusões: A percepção dos profissionais parece refletir a forma em que atuam, evidenciando um momento heterogêneo sobre as formas de se abordar os aspectos relacionados à alimentação, além do despreparo para a coordenação de grupos. Dessa forma, recomenda-se a aproximação entre os campos da saúde e da educação, visando práticas mais significativas e libertadoras, bem como a reflexão sobre a formação desses profissionais, já que suas atuações parecem refletir a educação na qual foram moldados. Os princípios da PS, do DHAA, da SAN, da EAN e das características essenciais a um coordenador de grupos, devem ser trabalhados com esses atores, e, para tanto, como produto dessa pesquisa, sugeriu-se um curso de atualização. / Introduction: The Human Right to Adequate Food (HRAF) from the perspective of Food and Nutrition Security (FNS) stood out due to the understanding of the determinants for the Health Promotion (HP). The Food and Nutrition Education (FNE) promotes the reflection of the citizens on how to achieve this right. In Brazil, food insecurity situation between children and adolescents turns Primary Health Care (PHC) professionals as promising actors to reverse this scenario, once they work with key influencers of that audience: the family. Objective: To analyze the performance of non nutritionist health professional coordinators of educational groups with content of food and nutrition, developed in PHC in São Paulo. Methods: A qualitative study, applying semi-structured interviews and analysis using the Discourse of the Collective Subject. The data regarding the training of these professionals were surveyed and identified their perceptions of their roles in the groups that they coordinate and the importance attached to them. Results: The occupation of the 21 respondents reflects the current configuration of the Family Health Strategy. There is a predominance of females professionals and post graduation with public health issues. 13 main ideas were identified, in 2 Thematic Groups. Contrary perceptions were raised and others in favor of the theoretical framework worked. As favorable, were identified the appreciation of the groups as spaces of participation, exchange of experiences and creation of bonds among its members, with the coordinator of the group responsible for conducting these. The importance of interprofessional action for comprehensive healthcare and updating among professionals was also highlighted. Although, the unfavorable brought the devaluation of group activities, or assigning its importance as a means of access to services, medications or information, and the identification of the coordinators as responsible for changes in behavior in participants, role models, and considered the knowledge holders, which seems overwhelming, demotivating and frustrating them. This way some seek recognition bringing activities that delight users, regardless of the recognition of the needs of the territory. Conclusions: The perception of professionals seems to reflect the way in which they operate, showing a heterogeneous time on ways to discuss about the issues related to feeding, beyond the lack of preparation for the coordination groups. Thus, it is recommended to bringing together the fields of health and education, aimed at more meaningful and liberating practices and reflection on their training, since their actions seem to reflect the education in which they were molded. The principles of HP, HRAF, FNS, FNE and the essential characteristics to a group coordinator, should be worked with these actors, and, therefore, as this research product, suggested an update course.

Background - Food and nutrition insecurity severely compromises the quality of life in farm communities in South Africa. Although food‐based approaches are more sustainable strategies to address malnutrition, most other strategies only target the alleviation of single micronutrients. Synergies between nutrients demand a wider scope; food‐based strategies need to focus on improving both overall diet quality and the well‐being of rural and urban populations. Agricultural biodiversity is crucial in such strategies to improve food security and health. This thesis aims to investigate the effect of African leafy vegetables (ALVs) on the alleviation of micronutrient deficiencies in school children residing in the North West Province of South Africa. Methods - Four focus group discussions assessed primary caregivers’ (n=29) knowledge, perceptions and use of indigenous and traditional plants. Thereafter, the research focused on the leaves of Amaranthus cruentus (amaranth), Cleome gynandra (spiderplant), Cucurbita maxima (pumpkin) and Vigna unguiculata (cowpea). Sensory acceptability to children of selected ALV dishes, prepared in a traditional way (n=98) and prepared with gravy, was assessed (n=80). The nutrient composition and the bio‐accessibility of iron and zinc in these ALVs were determined. A randomised controlled trial to investigate the effect of consumption of these ALVs on the iron, vitamin A en zinc status of primary school children (grade R – grade 4) followed. Children of two rural farm schools were randomly allocated per grade and school to receive either daily (five days/week) 300 gram cooked ALVs with the school meal starch (N=86) or the normal school meal (N=81) for three months. Results - Caregivers were positive about using ALVs, transferring knowledge from generation to generation. Children found dishes made with ALVs, prepared in the traditional way as well as with gravy, acceptable in terms of colour, smell and taste. ALVs contributed 11.6 ‐ 15.8 mg iron and 1.4 ‐ 3.7 mg zinc per meal. Amaranth‐and‐spiderplant has the highest amount of bio‐accessible iron (0.42 mg iron). All dishes contain 0.3 mg bio‐accessible zinc. At baseline, intervention and control children were deficient for Hb <11.5 g/dL (16.0% and 10.5%), serum ferritin <15 μg/L (16.3% and 18.5%), serum retinol <20 μg/dL (7.0% and 2.5%) and serum zinc <65 μg/dL (75.6% and 75.3%). No significant estimated intervention effect was found. Conclusion - Caregivers possessed knowledge of ALVs and were positive about their use. Based on dialyzable iron and zinc, the contribution of the ALV dishes towards dietary requirements is more substantial for iron than zinc. The randomised controlled trial showed that ALVs unable to improve serum retinol, serum ferritin or hemoglobin in mildly deficient children or those with low status zinc. Furthermore, despite the low zinc status in our population, ALV consumption did not improve serum zinc concentrations. Based on the more theoretical and indirect study results, including both caregivers’ and children’ positive image of ALVs, and the nutrient composition and iron and zinc bio‐accessibility of the ALVs, these selected vegetables do have the potential to contribute to the micronutrient intake of school children. However, the importance of ALVs might not necessary be to serve as a strategy for micronutrient deficiency alleviation, but rather in the diversification of the diet in resource‐poor settings and thereby contribute to the micronutrient intake. / PhD (Nutrition), North-West University, Potchefstroom Campus, 2014

Background - Food and nutrition insecurity severely compromises the quality of life in farm communities in South Africa. Although food‐based approaches are more sustainable strategies to address malnutrition, most other strategies only target the alleviation of single micronutrients. Synergies between nutrients demand a wider scope; food‐based strategies need to focus on improving both overall diet quality and the well‐being of rural and urban populations. Agricultural biodiversity is crucial in such strategies to improve food security and health. This thesis aims to investigate the effect of African leafy vegetables (ALVs) on the alleviation of micronutrient deficiencies in school children residing in the North West Province of South Africa. Methods - Four focus group discussions assessed primary caregivers’ (n=29) knowledge, perceptions and use of indigenous and traditional plants. Thereafter, the research focused on the leaves of Amaranthus cruentus (amaranth), Cleome gynandra (spiderplant), Cucurbita maxima (pumpkin) and Vigna unguiculata (cowpea). Sensory acceptability to children of selected ALV dishes, prepared in a traditional way (n=98) and prepared with gravy, was assessed (n=80). The nutrient composition and the bio‐accessibility of iron and zinc in these ALVs were determined. A randomised controlled trial to investigate the effect of consumption of these ALVs on the iron, vitamin A en zinc status of primary school children (grade R – grade 4) followed. Children of two rural farm schools were randomly allocated per grade and school to receive either daily (five days/week) 300 gram cooked ALVs with the school meal starch (N=86) or the normal school meal (N=81) for three months. Results - Caregivers were positive about using ALVs, transferring knowledge from generation to generation. Children found dishes made with ALVs, prepared in the traditional way as well as with gravy, acceptable in terms of colour, smell and taste. ALVs contributed 11.6 ‐ 15.8 mg iron and 1.4 ‐ 3.7 mg zinc per meal. Amaranth‐and‐spiderplant has the highest amount of bio‐accessible iron (0.42 mg iron). All dishes contain 0.3 mg bio‐accessible zinc. At baseline, intervention and control children were deficient for Hb <11.5 g/dL (16.0% and 10.5%), serum ferritin <15 μg/L (16.3% and 18.5%), serum retinol <20 μg/dL (7.0% and 2.5%) and serum zinc <65 μg/dL (75.6% and 75.3%). No significant estimated intervention effect was found. Conclusion - Caregivers possessed knowledge of ALVs and were positive about their use. Based on dialyzable iron and zinc, the contribution of the ALV dishes towards dietary requirements is more substantial for iron than zinc. The randomised controlled trial showed that ALVs unable to improve serum retinol, serum ferritin or hemoglobin in mildly deficient children or those with low status zinc. Furthermore, despite the low zinc status in our population, ALV consumption did not improve serum zinc concentrations. Based on the more theoretical and indirect study results, including both caregivers’ and children’ positive image of ALVs, and the nutrient composition and iron and zinc bio‐accessibility of the ALVs, these selected vegetables do have the potential to contribute to the micronutrient intake of school children. However, the importance of ALVs might not necessary be to serve as a strategy for micronutrient deficiency alleviation, but rather in the diversification of the diet in resource‐poor settings and thereby contribute to the micronutrient intake. / PhD (Nutrition), North-West University, Potchefstroom Campus, 2014

Les travaux réalisés concernent l'opération de foisonnement en continu. Les résultats ont montré que la modification de la conduite de l'opération lors de l'ajout d'ingrédients dans une formulation doit tenir compte de trois effets à conditions opératoires fixées : l'augmentation de la viscosité de la matrice qui favorise la rupture des billes mais réduit la capacité à incorporer le gaz ; l'augmentation éventuelle de l'élasticité qui favorise la stabilisation des bulles en inhibant la coalescence, mais rend la rupture plus difficile ; les interactions protéines-polysaccarides qui peuvent favoriser ou défavoriser la stabilisation du gaz. Le rotor-stator n'est pas le disperseur le plus efficace ; son efficacité est proche de celle de la colonne de foisonnement qui permet en plus d'obtenir des bulles plus petites. La méthode d'analyse dimensionnelle permettant le calcul des contraintes à appliquer afin de maintenir d32 constant lors de l'extrapolation d'un foisonneur a pu être validée.

Avec une consommation de 19600 milliers de tonnes équivalent carcasses en 2005, la viande de porc est la plus consommée en Europe. Elle montre, toutefois, une forte variabilité, en partie due à des variations dans le métabolisme énergétique musculaire post-mortem. Celui-ci est défini comme l'ensemble des réactions biochimiques et leurs interactions survenant dans le muscle au cours de la période allant de la mort de l'animal jusqu'à la préparation de la viande avant consommation. De nombreux facteurs, dépendant de l'animal (génétique, mode d'élevage, alimentation, réactivité au stress d'abattage...) ou de la technologie (mode d'étourdissement...), peuvent influencer le métabolisme post-mortem et par conséquent, les qualités de viande. Un plan expérimental 2x2x2 comparait le protéome et l'expression de certains gènes d'intérêt chez des porcs femelles ou mâles castrés, de 2 origines génétiques différentes (pères Large White ou Duroc, mères Large White x Landrace), élevés dans 2 conditions différentes (conventionnelle en intérieur ou alternative en extérieur). Les résultats obtenus mettent en évidence l'important effet des facteurs de variation sur les quantités de protéines ainsi que sur les voies biochimiques impliquées dans le déterminisme des qualités des viandes. Ils ont également permis l'identification des marqueurs protéiques caractéristiques de l'origine génétique ou environnementale de l'animal. Les facteurs de variations n'influence pas l'expression des gènes étudiés. Le déterminisme des qualités des viandes n'est probablement pas une conséquence des modifications dans le niveau d'expression des gènes, mais plutôt dans la régulation des processus traductionnels.

Nous nous sommes intéressés au rôle des caractéristiques sensorielles des aliments dans les aspects qualitatifs (sélection) et quantitatifs (ingestion) du comportement alimentaire des ovins. Indépendamment des conséquences post-ingestives d'une part, et en interaction avec les conséquences post-ingestives dans les processus d'apprentissage alimentaire d'autre part. A conséquences similaires, les caractéristiques sensorielles n'ont pas influencé l'ingestion journalière mais ont influencé i/ l'ingestion à court-terme via une modification de l'équilibre entre motivation et rassasiement, et ii/ les durées et vitesses d'ingestion. Certaines caractéristiques sensorielles possèdent une valeur hédonique voire une valeur latente potentiellement indicatrice des conséquences, et influencent la sélection. Lors des apprentissages, la valeur hédonique de ces caractéristiques module la propension des animaux à les associer aux conséquences. D'autres ont un rôle d'indicateur des conséquences qui permet aux animaux d'améliorer leurs apprentissages notamment en milieu complexe, via un processus de généralisation, et conforte la validité de la théorie des apprentissages alimentaires dans ces milieux. De part leur rôle d'agent discriminant, leur valeur hédonique voire leur rôle d'indicateur, les caractéristiques sensorielles influencent à différents niveaux le comportement alimentaire des ovins, et devraient être considérées pour améliorer l'utilisation des aliments dans les rations et le bien-être des animaux d'élevage

L'objectif de ce travail est de montrer que certains coproduits d'abattage (VSM de poulet et de poumon de boeuf) peuvent constituer une source de protéines qui peut être valorisée sous forme d'ingrédients fonctionnels. Nos résultats ont montré la possibilité d'extraction de ces protéines par solubilisation en milieu alcalin, puis concentration soit par une technique membranaire (microfiltration), soit par précipitation en milieu acide. Il a été démontré que le meilleur rendement de récupération de protéines et la pureté la plus élevée ne correspond pas nécessairement aux meilleures fonctionnalités. Les protéines de la VSM de poulet présentent un bon potentiel pour être utilisées dans les préparations à base de viande, notamment pour leur fortes propriétés gélifiantes. Les protéines concentrées de poumon de boeuf (PCPB) ont montré une grande affinité avec les lipides que traduisent leurs fortes hydrofobicité de surface et activité émulsifiante. Les PCPB ont également présenté une très bonne capacité émulsifiante en présence de xanthane lors de l'émulsification en continu par un système de rotor/stator. Il est donc possible de les utiliser comme agent émulsifiant en place des caséinates considérés comme l'agent émulsifiant référence. L'aptitude au foisonnement des PCPB dans des formulations complexes en batch et en continu n'est pas affectée par la présence des polysaccharides, mais elle est très sensible à la présence des lipides