Franco Tagliapietra

Associate Professor

University of Padova

Italy

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About

Franco Tagliapietra is an Associate Professor at Università degli Studi di Padova, Italy. His research areas include animal nutrition, dairy farming, and fermentation processes, with a particular focus on the effects of farming systems and breed combinations on meat and dairy products. Recent publications explore topics such as methane emissions in dairy cows, amino acid profiles in livestock, and the microbiota of rumen fermentation.

Articles (20)

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ITALY

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Giovanni Bittante

Full Professor

University of Padova

ITALY

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Franco Tagliapietra

Research Interests

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Articles (20)

Rumen fluid from donor cows fed different additives can affect the in vitro fermentation parameters

Gas Endeavour: An Innovative Equipment for Estimating Methane Kinetics During In Vitro Rumen Fermentation

Amino acid profiles of veal and beef meat obtained in intensive fattening or dairy farming as affected by beef from dairy breed combinations

The Effect of Alpine Herbs on the Microbiota of In Vitro Rumen Fermentation

Review of equations to predict methane emissions in dairy cows from milk fatty acid profiles and their application to commercial dairy farms

Interrelationships among physical and chemical traits of cheese: Explanatory latent factors and clustering of 37 categories of cheeses

Short communication: mineral profiles of veal and beef meat as affected by farming system and breed combination

Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains

Detailed mineral profile of milk, whey, and cheese from cows, buffaloes, goats, ewes, and dromedary camels, and efficiency of recovery of minerals in their cheese

Effect of Iodoform in Maize and Clover Grass Silages: An In Vitro Study

Prediction of detailed blood metabolic profile using milk infrared spectra and machine learning methods in dairy cattle

Interactions among breed, farm intensiveness and cow productivity on predicted enteric methane emissions at the population level

Bibliometric Review on the Volatile Organic Compounds in Meat

Impact of somatic cell count combined with differential somatic cell count on milk protein fractions in Holstein cattle

Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses

Associations between Milk Fatty Acid Profile and Body Condition Score, Ultrasound Hepatic Measurements and Blood Metabolites in Holstein Cows

Technical note: Design, development and validation of an automated gas monitoring equipment for measurement of the dynamics of microbial fermentation

Associations between differential somatic cell count and milk yield, quality, and technological characteristics in Holstein cows

Effects of breed, farm intensiveness, and cow productivity level on cheese-making ability predicted using infrared spectral data at the population level

Genetic parameters of differential somatic cell count, milk composition, and cheese-making traits measured and predicted using spectral data in Holstein cows

Collaborators (9)

Stefano Schiavon

Lucia Bailoni

Marcello Mele

luigi gallo

Sara Pegolo

Paolo AJMONE MARSAN

Alessio Cecchinato

ALESSANDRO FERRAGINA

Giovanni Bittante

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