Małgorzata Kasprowicz-Potocka

Assoc. Prof.

University of Life Sciences in Poznań

Poland

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About

Małgorzata Kasprowicz-Potocka is an Associate Professor at Poznan University of Life Sciences in Poland. Her research focuses on animal nutrition and meat quality, exploring the effects of dietary supplementation and fermentation processes on livestock. Recent publications include studies on the antioxidant capacity of lupin seeds, the impact of natural phenolics on pig meat quality, and the nutritive value of rapeseed cakes. She strives to enhance the efficiency and quality of animal husbandry practices through her scientific contributions.

Articles (15)

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2025

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2024

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2024

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2022

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2022

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2020

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2020

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2020

Collaborators (6)

Katarzyna Serwańska-Leja

University of Life Sciences in Poznań

POLAND

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Anita Zaworska-Zakrzewska

Doctor /Assistant Profesor

University of Life Sciences in Poznań

POLAND

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Lene Juul Pedersen

Professor

DENMARK

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Agnieszka Ludwiczak

lecturer & scientists, PhD

University of Life Sciences in Poznań

POLAND

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Marcin Taciak

Warsaw University of Life Sciences

POLAND

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Andrzej Frankiewicz

Profesor

University of Life Sciences in Poznań

POLAND

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Małgorzata Kasprowicz-Potocka

Research Interests

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About

Articles (15)

Determination of the Antioxidant Capacity of Germinated and Yeast-Fermented Sweet and Bitter Lupin Seeds and Sprouts via Cyclic Voltammetry Compared to the Spectrophotometric and Photochemiluminescence Methods

Effectiveness of emulsifier and carbohydrase in <i>Lupinus albus</i> seed-rich diets on digestibility, some physiological indicators and performance of growing pigs

The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal

Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics

Microbial Phytase in a Diet with Lupine and Extruded Full-Fat Soya Seeds Affects the Performance, Carcass Characteristics, Meat Quality, and Bone Mineralization of Fatteners

Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality

The Effect of Solid-State Fermentation on the Nutritive Value of Rapeseed Cakes and Performance of Broiler Chickens

Husbandry practices associated with extensification in European pig production and their effects on pork quality

The Effects of Protease Supplementation and Faba Bean Extrusion on Growth, Gastrointestinal Tract Physiology and Selected Blood Indices of Weaned Pigs

The Shape of the Nasal Cavity and Adaptations to Sniffing in the Dog (<i>Canis familiaris</i>) Compared to Other Domesticated Mammals: A Review Article

The content of raffinose oligosaccharides in legumes and their importance for animals

The Effect of Yeast Fermentation of Two Lupine Species on the Digestibility of Protein and Amino Acids, Microflora Composition and Metabolites Production in the Ileum of Growing Pigs

Growth Performance, Gut Environment and Physiology of the Gastrointestinal Tract in Weaned Piglets Fed a Diet Supplemented with Raw and Fermented Narrow-Leafed Lupine Seeds

A Comparison of the Composition and Contamination of Soybean Cultivated in Europe and Limitation of Raw Soy Seed Content in Weaned Pigs’ Diets

The effects and mechanisms of acids on the health of piglets and weaners – a review

Collaborators (6)

Katarzyna Serwańska-Leja

Anita Zaworska-Zakrzewska

Lene Juul Pedersen

Agnieszka Ludwiczak

Marcin Taciak

Andrzej Frankiewicz

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