IN VITRO AND OMICS METHODOLOGIES APPLIED TO ANIMAL NUTRITION TO ADDRESS FEED-FOOD COMPETITION AND GREENHOUSE GAS EMISSIONS
type: CreativeWork
description: Global population growth and the growing demand for animal-source food are two challenges for global food security and sustainability of agriculture and livestock production. Meanwhile, the use of food-competing feedstuffs and the greenhouse gas emissions from livestock are two major issues that challenge the global feed and food supply chain. Here, we applied several in vitro and omics methodologies to estimate the potential inclusion of alternative feeding strategies in the frame of the environmental sustainability of livestock production. We focused on two areas: i) the dietary inclusion of food by-products (e.g. former food products) in the diet of piglets and pigs to evaluate their impact on metabolism, and ii) the dietary inclusion of tannins to reduce methane production from enteric fermentation and ammonia in ruminants. The first research project involved the study of the metabolic impact of the dietary inclusion of salty and sugary former food products (FFPs) in pigs from the weaning phase to the finishing phase. To do this, we applied omics technologies to obtain a broad and comprehensive picture of the metabolism of the pigs fed with FFPs. After assessing that both salty and sugary FFPs diets did not alter the growth performance and the feeding behaviour of the pigs, we observed a limited impact of FFPs on the modulation of the metabolome and the proteome-peptidome of piglets and pigs in multiple districts in liver and plasma. Indeed, we observed only a low number of modulated metabolites and proteins and a weak impact on the activation of specific metabolic pathways. We concluded that FFPs can be safely used as alternative and sustainable feed ingredients to reduce the feed-food competition. The second research project involved the study of the effect of two tannin compounds, called gallic acid (GA) and ellagic acid (EA), on the composition of the rumen microbial community and on the end products of enteric fermentation, with methane and ammonia producti…
abstract: Global population growth and the growing demand for animal-source food are two challenges for global food security and sustainability of agriculture and livestock production. Meanwhile, the use of food-competing feedstuffs and the greenhouse gas emissions from livestock are two major issues that challenge the global feed and food supply chain. Here, we applied several in vitro and omics methodologies to estimate the potential inclusion of alternative feeding strategies in the frame of the environmental sustainability of livestock production. We focused on two areas: i) the dietary inclusion of food by-products (e.g. former food products) in the diet of piglets and pigs to evaluate their impact on metabolism, and ii) the dietary inclusion of tannins to reduce methane production from enteric fermentation and ammonia in ruminants. The first research project involved the study of the metabolic impact of the dietary inclusion of salty and sugary former food products (FFPs) in pigs from the weaning phase to the finishing phase. To do this, we applied omics technologies to obtain a broad and comprehensive picture of the metabolism of the pigs fed with FFPs. After assessing that both salty and sugary FFPs diets did not alter the growth performance and the feeding behaviour of the pigs, we observed a limited impact of FFPs on the modulation of the metabolome and the proteome-peptidome of piglets and pigs in multiple districts in liver and plasma. Indeed, we observed only a low number of modulated metabolites and proteins and a weak impact on the activation of specific metabolic pathways. We concluded that FFPs can be safely used as alternative and sustainable feed ingredients to reduce the feed-food competition. The second research project involved the study of the effect of two tannin compounds, called gallic acid (GA) and ellagic acid (EA), on the composition of the rumen microbial community and on the end products of enteric fermentation, with methane and ammonia producti…
author: MANONI, MICHELE
language: eng
keywords: Settore AGR/18 - Nutrizione e Alimentazione Animale
date published: 2024-03-13
date modified: 2026-07-27T20:18:46Z
provider: Università degli Studi di Milano
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Università degli Studi di Milano

PropertyValue
property ID: Handle
value: https://hdl.handle.net/2434/1034711

PropertyValue
property ID: DOI
value: 10.13130/manoni-michele_phd2024-03-13