Research activity encompasses several aspects of poultry and rabbit production and product quality and is currently focused on the following areas:
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Nutritional value and technological properties of poultry and rabbit meat as influenced by genotype, housing conditions, and feeding strategies
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Effects of pre-slaughter factors on slaughter yield and meat quality in poultry and rabbits
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Assessment and quality characterization of major growth- and stress-related meat abnormalities in poultry (PSE-like, Oregon disease, white striping, wooden breast, and spaghetti meat)
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Technologies and functional ingredients aimed at improving processing yields and quality traits of processed poultry and rabbit meat
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Development and application of methods for evaluating quality attributes of poultry and rabbit meat and seafood
