66443 - Biotechnologies of animal Nutrition and of Traditional and Functional Feeds

Learning outcomes

The student learns the proximate analyses of feed ingredients and methods to assess the energy and AA requirements, sources, and utilization and their impact on body growth, intestinal development, and animal health. The student becomes knowledgeable to assess the functions and consequences of the use of feed/food additives to improve animal health and performance, and environmental impact of animal production. The student also learns the technologies to obtain the rumen by-pass of nutrients, the interactions between microflora, nutrients and mucosa, and the impact of the diet on intestinal integrity and intestinal health. Student’s attention is drawn to focus onto biotechnologies applied to feed and food nutritional and technological quality, and future applications, especially in relation to the increasing demand of functional and safe food. The student also acquires knowledge about bacteriocins produced by lactic acid bacteria and their applications in food and feed. The student is trained to culture lactic acid bacteria and evaluate the antimicrobial activity of bacteriocins, through individual and team work in the lab.

Course contents

Feed or food additives and their role in controlling intestinal microflora and nutrient digestibility are presented. Organic acids, natural antimicrobials, microbial or fungal enzymes, non-digestible oligosaccharides, probiotics are discussed in regard to their individual implications and in compliance with regulatory requirements in different markets. Energy and natural and synthetic amino acids requirements are discussed for swine, poultry, and dairy cows. Intestinal architecture, gut integrity and inflammation in pigs. Amino acids and vitamins rumen by-pass technologies to allow intestinal availability of such nutrients and to prevent rumen microbial degradation. Visits to companies are part of the program. Feed and food regulatory principles in Europe versus US legislation; lactic acid bacteria and bacteriocins; functional and fortified foods.

Teaching methods

Lectures and seminars

Assessment methods

31 Multiple choice test with 4 possible true/false answers each. Max time 1h.

Teaching tools

All teaching material is available on-line for download.

Office hours

See the website of Andrea Piva