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S. De Smet
Ghent University
141Publications
32H-index
3,523Citations
Publications 141
Newest
#1Maryam Majdeddin (FUM: Ferdowsi University of Mashhad)H-Index: 3
#2Abolghasem Golian (FUM: Ferdowsi University of Mashhad)H-Index: 16
Last.S. De Smet (UGent: Ghent University)H-Index: 32
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ABSTRACT1. Guanidinoacetic acid (GAA) is the single endogenous precursor of creatine, which plays a critical role in energy homeostasis of cells. Since GAA is endogenously converted to creatine by ...
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#1Jeroen DegrooteH-Index: 6
#2Wei WangH-Index: 3
Last.Joris MichielsH-Index: 21
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Glutathione (GSH) is considered to play an important role in maintaining the integrity of the small intestine. In piglets, altered mucosal GSH levels might therefore be involved in weaning-induced changes of the small intestinal morphology and barrier function. To test this hypothesis, we aimed to challenge the mucosal GSH redox status during the first 28 days after weaning, by feeding diets containing 5% fresh linseed oil (CON), or 2.5% (OF1) or 5% (OF2) peroxidized linseed oil (peroxide value ...
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#1Maryam Majdeddin (UGent: Ghent University)H-Index: 3
#2Abolghasem Golian (FUM: Ferdowsi University of Mashhad)H-Index: 16
Last.Joris Michiels (UGent: Ghent University)H-Index: 21
view all 5 authors...
ABSTRACT(1) Guanidinoacetic acid (GAA) is the single immediate endogenous precursor of creatine (Cr). It was hypothesised that dietary GAA would have different effects on performance and energy metabolites in breast muscle depending on the nutrient density (ND) of corn-soybean-based diets.(2) A total of 540 one-day-old male Ross 308 broilers were allocated to 9 dietary treatments with 6 replicates (10 birds each) in a 3 × 3 factorial arrangement with three levels of ND (low, 2800; medium, 2950 a...
4 CitationsSource
#1Tim ErkensH-Index: 8
#2S. De SmetH-Index: 32
Last.Luc PeelmanH-Index: 30
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Peroxisome proliferator-activated receptor gamma coactivator 1 alpha (PPARGC1A) is a promising candidate gene for selection on meat and carcass quality traits in the pig industry. In the pig, several SNPs have been reported in both coding and regulatory regions of this gene, some of which were associated with fat characteristics, but none of these associations have been confirmed and many SNPs have not yet been evaluated. Therefore, 18 PPARGC1A SNPs were genotyped in 65 slaughter pigs of a comme...
4 CitationsSource
#1Joris MichielsH-Index: 21
#2Joris MissottenH-Index: 13
Last.S. De SmetH-Index: 32
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Thymol's antimicrobial properties urged researchers to study its effect on animal performance and intestinal health in pigs. However, thymol has the characteristic sharp odor of thyme and a bitter, aromatic, and sometime:; burning sensation which may elicit feeding aversions. The objectives in the current study were: (1) to determine the effect of dose of thymol and camphor on palatability and (2) to test the hypothesis that supplemental flavours or camphor, the latter as a known Transient Recep...
3 CitationsSource
#1T. Van Hecke (UGent: Ghent University)H-Index: 7
#2P.L. Ho (UGent: Ghent University)H-Index: 1
Last.S. De Smet (UGent: Ghent University)H-Index: 32
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Abstract Here we tested the potential of ten culinary herbs (basil, oregano, rosemary and thyme) and spices (black pepper, cayenne pepper, cumin, curcuma, garlic and sweet paprika) to limit oxidation during cooking of a high-fat beef product, and during its subsequent in vitro gastrointestinal digestion. The herbs and spices were added separately at 0.5% and 1% (w/w), either during meat processing before heating of the product or after heating of the meat as a seasoning. Lipid oxidation was eval...
9 CitationsSource
1 CitationsSource
#1Maryam MajdeddinH-Index: 3
Last.Joris MichielsH-Index: 21
view all 7 authors...
#1Alberto Berardo (UGent: Ghent University)H-Index: 4
#2Bart Devreese (UGent: Ghent University)H-Index: 51
Last.S. De Smet (UGent: Ghent University)H-Index: 32
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Abstract In dry fermented sausages, myofibrillar proteins undergo intense proteolysis generating small peptides and free amino acids that play a role in flavour generation. This study aimed to identify small peptides arising from actin proteolysis, as influenced by the type of processing. Two acidification profiles were imposed, in order to mimic the pH normally obtained in southern-type and northern-type dry fermented sausages. The identification of peptides was done by liquid chromatography co...
11 CitationsSource
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