Quality of food from animal origin expert
Optimisation nutritional quality

The main expertise related to this COST action “Feed for Health” of Dr. Francesc Guardiola is focussed on the study of the influence of the diet on the quality of the foods of animal origin. The studies conducted in our group, in connection with this topic, have the following aims: a) improvement of the nutritional value of raw and processed animal products through the supplementation of the feeds with different fat sources, natural antioxidants and trace elements; b) optimization of the balance between the nutritional value and other quality aspects (e.g. oxidative stability, sensory properties, safety); and c) set up and validation of new or adapted analytical methods to assess the quality of feeds and foods.


  • Tres, A.; Bou, R.; Codony, R.; Guardiola, F. Influence of different dietary doses of n-3 or n-6 rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability. Journal of Agricultural and Food Chemistry, 56: 7243-7253 (2008)
  • Bou, R.; Grimpa, S.; Baucells, M.D.; Codony, R.; Guardiola, F. Dose and duration effect of a-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content and oxidative status. Journal of Agricultural and Food Chemistry, 54: 5020-5026 (2006)
  • Bou, R.; Guardiola, F.; Tres, A.; Barroeta, A.C.; Codony, R. Effect of dietary fish oil, alpha-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Science, 83: 282-292 (2004).
Where am I?
Luciano Pinotti, University of MilanAshild Krogdahl, NVHIan Givens, Reading UniversityChris Knight, University of CopenhagenVincent Baeten, CRA-WDolores Pérez Marín, University of CordobaStephen Woodgate, Beacon ResearchJoop Luten, NofimaHans Dieter Hess, AgroscopeBart Van Droogenbroeck, ILVOJerzy Juskiewicz, Institute of Animal Reproduction and Food Research Anna Haug, UMBMindaugas Malakauskas, LVAIonelia Taranu, INCDBNARodica Criste, INCDBNAAneliya Haritova, Trakia UniversityKris Sejrsen, Department of Animal Health, Welfare and NutritionRafael Codony, University of BarcelonaFrancesc Guardiola, University of BarcelonaKatri Ling, Institute of Animal Science and Veterinary MedicinePreben Bach Holm, University AarhusDavid Arney, Institute of Animal Science and Veterinary MedicineAna Garrido Varo, University of CordobaJaroslava Ovesna, Institute of Crop ResearchKevin Shingfield, MTT Agrifood ResearchNastasia Belc, Institute of Food BioresourcesRupert Bruckmaier, University of BernJohn Wallace, Rowett Research InstituteCornelia Metges and Harald Hammon, FBNJaap Keijer, WURAila Vanhatalo, University of HelsinkiJovanka Levic, Institute of Food TechnologyDavid Kenny, Institute for Food and HealthIsabelle Oswald, INRAMilan Marounek, Institute of Animal ScienceVeerle Fievez, Ghent UniversityMarcela Speranda, Faculty of Agriculture CroatiaKostas Mountzouris, Agricultural University of AthensIoannis Politis, Agricultural University of AthensMargrit Velik, Institute of Live Stock ResearchBegona de la Roza-Delgado, SERIDAJohn O`Doherty, Institute for Food and Health
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Francesc Guardiola
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