HEALTHY AND SUSTAINABLE MILK AND MEAT PRODUCTION (SUSMILKMEAT)
The project develops genetic, nutritional and management knowledge/practices to enhance milk and pork quality. It benefits from the multidisciplinary expertise of the centre (9 PIs and their groups) and focuses on (i) mechanisms underlying the interaction between genetics and nutrition to improve pork fatty acid profiles and reduce environmental impacts; and (ii) the elimination of the carcinogenic mycotoxin aflatoxin M1 and C. burnetii, the etiological agent of Q fever (zoonotic disease), from milk. A significant part of this research is carried out in close collaboration with industry partners, including commercial herds and the pharmaceutical industry, which provide animals, feed, and therapeutic components/facilities in addition to funding. Human health impacts are investigated collaboratively with IRBLleida, because pigs are used as an animal model for humans. SUSMILKMEAT benefits from knowledge and resources generated in EU projects BASELINE, MYCORED and EXCELMEAT.
SUSMILKMEAT – I
SUSMILKMEAT-II
