Feed for Health: A Best Practice COST Action

Prof. Luciano Pinotti

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Scientific objectives

• Develop an integrated and collaborative network of research groups that focus on the roles of feed and animal nutrition in improving animal health and also the quality, safety and wholesomeness of human foods of animal origin.

• Examine the perception of consumers as regards the effects of feed production processes on animal health and on the quality and safety of the resulting food products.

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WGs

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WG4 Consumer Concern, perception and acceptance

WG3 Feed

supply

WG2 Feed

safety

WG1 Feed & food for health

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Feed and food for health

Animal prospective

• Several nutrients can affect animal health, metabolic health, production efficiency• e.g.Vitamins, essential fatty acids, probiotics and nutraceuticals

Human prospective

• FoA are an important source of human nutrients• Certain nutrients can be enhanced by feed supplementation• Not all FoA are the same (Milk has been investigated in more depth than meat and

eggs. Seafood are cons. part of healthy diet)

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Feed and food for health

Choline in dairy cow nutrition

• Can increase milk yield

• Optimizes methyl group metabolism

• Optimizes “metabolic health”

• Prevent and possibly alleviate fatty liver

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f(x) = − 0.000822554791836275 x + 0.594173082618333R² = 0.0294584468099457

NEFA

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Feed and food for health

• Increases in milk total Se greatest in SY supplemented animals

• Transfer efficiency is greatest and more consistent in SY when compared to SS

• Improved Se efficiency of transfer reflected in SeMet transfer efficiency

• SeMet content of milk unaffected by SS supplementation

• Transfer of Total Se and SeMet from milk to cheeses ≈ 1:1

• Transfer of SeCys poorer ≈ 2:1

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(Juniper et al., 2011)

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Feed supply

Animal science/ Feed science and tech.

Analysis of animal feed supply

• New trends in animal diet formulation• By-products use/feed additives • FEED-FOOD-FUEL competition • Sustainability (fish oil, phosphorous etc) • Formula cost reduction

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Feed safety

• new analytical methods• control and reduction of feed contaminants• monitoring of carryover from feed to food• modeling

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Consumers concern and perc..

• analysis of consumer’s concerns and perceptions regarding

• FEED is perceived as particularly vulnerable in the livestock chain

• Healthy innovations maybe supported by process information

• Information increases consumer awareness and leads to healthier choices: e.g. ‘Omega‐3 in cheese results from the grass fed to the cows…’(no fish oil)

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Consumers concern and perc..

• Consumers do not compromise on taste for health benefits…

• Salt replacer in smoked salmon: OK if taste is unchanged

• Relationship between health characteristics and sustainable characteristics: strong link between the two issues

• The necessity to improve contacts among producers and consumers

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Main achievements in fugures

• 14 workshops, conferences, and meetings which covered extremely important and timely topics and exposed FA0802 to a large audience.

• Geographic impact: from northern Norway to the Mediterranean region, and from east to west Europe.

• >270 publications, • nine books of abstracts• >12 videos • >30 spin-off activities (projects,

collaborations etc.).

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Feed for Health: A best Practice COST Action

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www.foodandfeedforwellbeing.com