Laboratory of poultry nutrition and products quality

Laboratory of poultry nutrition and products quality was established at 7th of December 1993. The main scientific topics of laboratory are quality of poultry and pork meat, eggs and raw feed materials, impact of feed additives on poultry and pork production. At the laboratory is working scientists with high scientific and experimental skills. Laboratory is equipped with modern analytic facility such as high pressure liquid chromatography (HPLC) system with mass spectrometer (LC/MS), atomic absorption spectophotometer (AAS) and etc. The scientific investigations are performed in collaboration with Lithuanian and foreign institutions such as Institute of Animal Reproduction and Food Research of Polish Academy of Sciences (Poland), Faculty of Agriculture and Institute of Animal Nutrition of Hohenheim University (Germany), Institute of Animal Keeping and Breeding (Germany), Department of Biology of Vytautas Magnus University (Lithuania), Food Institute of Kaunas University of Technology (Lithuania) and etc. International conferences and seminars of poultry and pig nutrition and production are organized every two years. In cooperation with Hohenheim and Helsinki universities every two years international BOVA courses for students of Master programs are organized. Scientists of laboratory are evolved in study process. Students of Bachelor, Master and PhD studies of Animal Husbandry Technology, Veterinary Medicine and Veterinary Food Safety carries out the practicesatLaboratory of poultry nutrition and products quality. As the results of ongoing projects, the guidelines for poultry, eggs and pork production and compositions of feed are arranged.

At the laboratory following chemical analysis are performed:

  1. In raw materials and compound feed: pentosans, beta-glucans, fenolic acids, fibre, amino acids, macro and trace elements, flavanoids, Selenium and etc.
  2. Lactates, dry matter, pH, viscosity, short chain fatty acids (acetic, propionic and butyric) of digestive tract.
  3. Morphological meat carcass composition of broiler chickens by Dissection of Poultry Carcasses, INRA (2000); meat pH, amount of dry matter, protein, fat and ash, lipid oxidation degree (amount of TBARS), cooking loses, femur strength, mineralization degree, cholesterol, vitamin E and homologues, Selenium and etc.
  4. The quality of egg, quantity of cholesterol, lipid oxidation degree (amount of TBARS), vitamin E and homologues, selenium in egg and etc.

The main scientific research areas:

Field of science – Agriculture Sciences.

Area of science – Zootechnics (03A).

The scientific trends of laboratory are feed additives in poultry and pig nutrition, digestives processes of poultry, evaluation of egg, poultry and pig meat quality, development of functional products (enrichment with Selenium, vitamin E, optimization of ratio of omega-6 and omega-3 fatty acids and etc. in the poultry and pig meat and eggs).