Giovanni Bittante

Full Professor

University of Padova

Italy

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About

Giovanni Bittante is a Full Professor at the University of Padova in Italy. His research areas include the analysis of amino acid profiles in meat, microbiota changes in dairy cattle, and the sustainable conservation of local horse breeds. He has published extensively on the intersection of dairy science and bioinformatics, focusing on milk composition, methane emissions in dairy cows, and the nutritional profiles of various livestock products.

Articles (23)

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ITALY

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Cesare CASTELLINI

Professor

University of Perugia

ITALY

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Alessio Cecchinato

Associate Professor

University of Padua

ITALY

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ALESSANDRO FERRAGINA

University of Parma

ITALY

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Giovanni Bittante

Research Interests

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Articles (23)

Associations between milk infrared-predicted plasma biomarkers of stress resilience and fertility in dairy cattle: Insights for enhancing breeding programs and herd management

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

Changes in the milk and fecal microbiota in Holstein cows with subclinical intramammary infection

Meat Production Potential of Local Horse Breeds: Sustainable Conservation Through Valorization

Detection and quantification of true proteins, casein fractions and their genetic variants, and whey proteins in goat milk by reverse-phase high-performance liquid chromatography

Thirty years of global warming potential evolution for the Italian dairy cow sector measured by two different metrics

Environmental impact of Holstein Friesian and 3-breed crossbred dairy cows using a life cycle assessment approach applied to individual animals

Lactation modeling and the effects of rotational crossbreeding on milk production traits and milk-spectra-predicted enteric methane emissions

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

Crossbreeding to improve local chicken breeds: predicting growth performance of the crosses using the Gompertz model and estimated heterosis

Body and milk production traits as indicators of energy requirements and efficiency of purebred Holstein and 3-breed rotational crossbred cows from Viking Red, Montbéliarde, and Holstein sires

Cull cow carcass traits and risk of culling of Holstein cows and 3-breed rotational crossbred cows from Viking Red, Montbéliarde, and Holstein bulls

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

Biodiversity and genetics of beef quality, a review

Veal and beef meat quality of crossbred calves from dairy herds using sexed semen and semen from double-muscled sires

Potential of Endangered Local Donkey Breeds in Meat and Milk Production

Cheese yield and nutrients recovery in the curd predicted by Fourier-transform spectra from individual sheep milk samples

Phenotypic Analysis of Fourier-Transform Infrared Milk Spectra in Dairy Goats

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

Collaborators (8)

Giuseppe Massimo Vacca

Stefano Schiavon

Franco Tagliapietra

luigi gallo

Laura Menchetti

Cesare CASTELLINI

Alessio Cecchinato

ALESSANDRO FERRAGINA

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