Modifying the fatty acid composition of pork through animal nutrition to achieve meat with more polyunsaturated fatty acids and favourable ratio n-3 to n-6 fatty acids to benefit consumers' health.
To develop an efficient technique to inseminate nuliparous and multiparous sows. We propose the use of an easy to use transcervical catheter, a reduced insemination dose and a single insemination per estrus.
Transcervical insemination (tc-ai) in swine is successful with the easy-use catheter magaplus. To complete the new tc-ai system we will design: 1. A specific packing system and/or an applicator for sperm doses. 2. A device to fix the catheter during the slowest inseminations.
Homogeneous and quality results in cross-breeding pigs with the goals of investigating the homogeneity and quality of herdability genetic characteristics in three cross-breeding pigs.
Improvement of fertility and prolificness in swine reproduction. Evaluation of genetic factors and animal welfare that affect the semen quality of males in artificial insemination centres and embryo mortality in sow farms.
To objectively evaluate different diets and production systems as well as their effects on performance, carcase results and meat characteristics, in order to ensure that upb breeds meet high added-value market requirements.
Our aim in this project is to design a system that improves animal nutrition and its manufacture, whereby the microbial charge is decreased, the pellet palatable quality is increased, the automatic system is more efficient and optimal mixes of substances are used.
Nowadays there is growing interest in extensive pig production and production of high quality food from them. Mangalica and iberian pigs are native breeds and would be propagated by means of biotechnology in the project.
Research for a system to guarantee poultry welfare and to avoid the stress in handling processes; study into its impact on poultry meat quality.
New welfare-friendly production systems will be assessed in order to improve animal health and welfare in commercial rabbit farms, by addressing the optimal quality and safety of rabbit meat through a reduced need for antibiotics.