This research line aims, in an integrated way, at studying the food chain corresponding to foods of animal origin. Mainly, our studies focus on the repercussions of the use of fats in animal feed as ingredients that can determine, at the end of the food chain, the quality of the lipid fraction of some foods (meats, egg, milk, fats, etc).

Concretely, this research line studies the strategies to:
– optimize the use of a wide variety of fats and oils in feed
– improve the nutritional and sensory quality of foods of animal origin.
– improve the oxidative quality and shelf life of food of animal origin
– improve the safety of foods of animal origin.

This includes the study of the use in feed of:
– fats and oils
– fat by-products and co-products
– other feed ingrediets such as natural antioxidants, mineral elements…

The animal species in which we have conducted the studies include:
Broiler chickens, rabbit, pig, fish (rainbow trout and gilthead sea bream), and pets (dogs, cats).

Projects

The projects in which we have worked or are working can be classified in three topics:
– Improvement of the nutritional quality and oxidative stability of meat and eggs (use of unsaturated oils and antioxidants)
– Valorization of fat by-products and co-products for animal feeding
– Feed oxidative stability and quality

Some remarkable international projects:

Coordination of the FP6 Project “Feeding Fats Safety” by Prof Rafael Codony

LiBiFOOD researchers have actively participated in the COST Action Feed for Health

Research articles

Research line leader:

Francesc Guardiola

Other group members:

Magda Rafecas
Josep Boatella
Alba Tres
Elisa Varona