His research activity was originally focused on the topic of the relationships between livestock nutrition and the quality of food. He developed research aimed at improving the quality of zootechnical feed-forage in particular-with the goal of enriching the lipid fraction of cow milk and the cheese derived from it with PUFA n-3. After this, he worked with the same nutritional aspects, extending his expertise to beef, swine and rabbit meat with experiments regarding marbling and the analytical methods for its determination, also aimed at evaluating both the oxidative state and the shelf-life of the meat produced. In the last few years, he has been interested in Precision Livestock Farming, validating the use of collars, ruminometers and delivery sensors in the field with trials.
In particular, his study related to the formulation of diets, techniques of administration, utilization of by-products, additives and alternative protein sources, sampling and productive parameters in vivo as well as at the slaughterhouse, quality of animal feed and food for humans, determination of fatty acid content from animal or vegetable matrices by means of GC, NIRs, etc., supply chain controls and quality certification, and the evaluation of bovine behavior using videos and rumination data etc., respecting both the well-being and the health of the animals.
