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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. GroBEat: High Quality Grass-fed organic beef for sustainable eating behaviour

    Margrethe Therkildsen , Nora Chaaban , Mogens Vestergaard , Lisbeth Mogensen , Jesper Overgård Lehmann , Troels Kristensen & Barbara Vad Andersen

    GrOBEat develops an innovative sustainable organic beef production chain where quality replaces quantity -a solution which facilitate healthy eating behaviour and provide high product satisfaction. Calves are raised with dams for 4 mo. before selected to deliver one of three high-quality products: A) Low-fat veal (8 mo); B) Mediumfat beef from intensive pasture (14-16 mo); C) Medium-fat beef from extensive pasture (24-26 mo). The product is documented according to efficiency, animal welfare, biodiversity, quality and sensory profile of the meat, eating behavior and the overall impact on the climate.


  2. Outdoor sows in novel concepts to benefit the environment - OUTFIT

    Anne Grete Kongsted & Martin Jensen

    AU FOOD gennemfører i projektet undersøgelser af om tilførsel af kulstof som flis eller savsmuld til kvælstof-hotspots i udendørs grisefolde kan binde kvælstof midlertidig via mikrobiel immobilisering af N og dermed bidrage til at reducere kvælstof udvaskning fra grisefoldene. Description


  3. 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.


  4. TastyPorkCells – From muscle cell culture to palatable pork

    Jette F Young , Margrethe Therkildsen & Martin Krøyer Rasmussen

    Sustainable food requires a production path without negative impact on the environment and at the same time deliver nutrients such as protein and fat. In many meals, meat contribute with proteins and fat, however traditional meat production is challenged, because it draws heavily on land and water resources and contribute significantly to greenhouse gas emission. Cultured meat is a future way to produce the same nutrients, with severely reduced impact on the environment. This project focuses on development of taste addressing marbling by introduction of lipids in the tissue engineering process and maturation through controlling physical parameters after muscle tissue engineering i.e. in the processes when muscle turn into meat.Description