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Differentiated & Biofunctional Foods - Projects

Differentiated & Biofunctional Foods


Below please find a selection of ongoing research projects. Project descriptions for several of them are publicly available on websites which can be linked to from this page:

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  1. Early Incubation Temperature, Embryonic Development, Welfare and Final Meat Quality in Broiler Chickens

    Tobias Kettrukat , Margrethe Therkildsen & Ewa Grochowska

    Selective breeding for a higher yield of breast meat has led to dramatic changes in the morphology of modern broilers compared to traditional types of chicken. Due to increased relative size of M. Pectoralis in relation to leg muscles, impaired gait is a common issue in broiler flocks, especially at the end of production. With animal welfare being increasingly demanded by the consumer and also being an ethical obligation when keeping animals, there is sufficient need to address this issue.
    Studies suggest that by increasing the early incubation temperature from embryonic day 4 to 7 it is possible to affect the subsequent muscle and bone development, growth rate and welfare. It is possible to achieve a change in the number of muscle fibers in certain muscles, influencing the broilers’ ability to walk. In addition, manipulation with in ovo temperature may influence the genotypic and/or phenotypic sex of the birds with possible effects on the production efficiency as well as meat quality traits.

    The objective of the PhD project is to identify and understand the effect of early incubation temperature of broiler chickens on embryonic development specifically muscle and bone development, in order to improve the animal welfare as well as production and meat quality traits.

    In two experiments, the influence of different incubation temperatures during early embryogenesis on muscle development, specifically of breast and leg muscles, sex ratio, growth performance, bone development, meat quality and welfare will be examined.


  2. DFF-green transmission project: Impact of plant-based diet on the consumption of health promoting microRNA’s

    Martin Krøyer Rasmussen , Milena Corredig & Rong Zhou

    With today’s climate changes and limited resources, the availability of high quality proteins for consumption is increasingly challenged. Plant-based alternative protein sources has been identified. However, animal based food ingredients (e.g. milk) contains exosomes encapsulating microRNA (miRNA) with health beneficial properties. Thus, minor compounds of importance for health are provided by the food and we are currently lacking knowledge about these in plant-based diets. To deliver this, the aim of this project is to map dietary plants that contains exosomes with miRNA and provide proof-of-concept by demonstrating that the exosomes are prone to processing, digestion and has biological activity. This is done by 1) documenting the content of exosomes and miRNA in dietary plants, 2) determine the stability towards food processing and human digestion and 3) deliver knowledge on the health beneficial properties of the exosomes and how to increase the health potential of plants.Description


  3. GRATIS - Grønt protein til slagtegrise

    Lene Stødkilde-Jørgensen , Maria Eskildsen & Margrethe Therkildsen

    GRATIS- projektet er en add-on til projektet ENTRANCE (Eco-efficient pig production and local protein sup-ply), som har til formål at måle klimabelastningen og produktiviteten ved en total eliminering af soja fra produktionen af grisekød.

    Projektet er finansieret af Svineafgiftsfonden.Description


  4. Taste enhancement of cultured beef by controlled cellular/molecular maturation: TastyAlephBeef

    Jette F Young , Margrethe Therkildsen , Martin Krøyer Rasmussen & Neta Lavon

    The project focuses on enhancing the organoleptic properties of a cultured beef product at the molecular level. An important aspect of making beef palatable is controlling the maturation process. In conventional production, blood is drained and oxygen and nutrient flow to the cells is terminated at the same time as the carcass is cooling, leading to post mortem biochemical reactions. The speed and extend of these post mortem biochemical reactions affect taste and texture of the final product. This project investigates the effect of external maturation conditions on the biochemical processes of importance for taste development in cultured bovine cells. Description