Quality of Feed and Food

Research directions

Studies of oxidative processes reduction at animal tissue level, through nutrition
In vitro studies on antioxidant potential of some phytoadditives to combat induced peroxidation effects
In vitro studies on some vegetal resources capacity of free radicals’ annihilation
Studies on some trace minerals and vitamins antioxidant potential to improve oxidative stability of some animal origin lipid matrices
Development/ optimization/adaptation of new analytical methods necessary to approach novel scientific areas of interest

PROXIMAL ANALYSIS COMPARTMENT

Dry matter, protein, ether extract, fiber, ash (Weende analyses schema) determined from raw materials, combined feed, animal origin products.

LIPOSOLUBLE ANTIOXIDANTS COMPARTMENT (LIQUID CHROMATOGRAPHY)

Studies on antioxidant activity compounds (liposoluble vitamins, β-carotene, xanthophyls) from plants raw materials and animal origin products (meat, eggs, milk) and their influence on nutritional quality of animal origin food.

LIPID QUALITY COMPARTMENT (GAS CHROMATOGRAPHY)

Studies on fatty acids profile from plants raw materials and their effect on lipid quality and cholesterol level in animal origin products (meat, eggs, milk).

MINERALS COMPARTMENT (ATOMIC ABSORPTION SPECTROMETRY)

Studies on minerals distribution in plants raw materials and animal origin products (meat, eggs, milk); the impact of minerals and trace elements from feeds on mineral profile of animal origin food.

OXIDATIVE STABILITY COMPARTMENT (MOLECULAR ABSORPTION SPECTROMETRY)

Studies on oxidative stability of animal origin products (meat, eggs, milk); the relationship between feed nutrients antioxidant properties and oxidative process occurred in animal origin food.