Project content according to research focus

Microbiome and Nutrition

The importance of the digestive tract microbiome is different in animals with a forestomach system such as cattle and sheep (ruminants) than in non-ruminants such as pigs and poultry. Accordingly, research is focused in two main areas including the metabolism of proteins and phosphorus-containing compounds, and energy metabolism with the formation of fermentation gases such as methane.

Microbiome and Health

This area explores the complex interactions among the commensal microbiome, the intestinal epithelium with its inflammatory and immunological functions (intestinal barrier), and pathobionts. In particular, the various research projects focus on microbiome-epithelium interactions and the role and adaptability of pathobionts in host-microbiome interactions.

Microbiome and Genome

The projects of this research focus investigate the complex interactions between the animal genome and the microbiome of the digestive tract. Scientists search for traces of selection and gene loci for features of the microbiome in the animal genome. One research area in particular deals with interactions of the microbiome and the specific mitochondrial genome as well as the epigenome.

Ongoing research projects

P-Fowl - Inositol phosphates and myo-inositol in the domestic fowl: Exploring the interface of genetics, physiology, microbiome, and nutrition

The Research Unit "P-Fowl" investigates the role of lower inositol phosphates and myo-inositol in the fowl. The overall objective is to explore and understand the genetic and non-genetic variations in the formation of inositol phosphate derivatives and myo-inositol by endogenous phytases (from epithelium and microbiota), as well as their relevance for phosphorus utilization, microbiome, and animal physiology.

Reserach foci: Microbiome & Nurtrition, Microbiome & Health, Microbiome & Genome

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Host-Microbiome Interaction: Implications for cellular and global energy metabolism of dairy cows (WiMiQ)

WiMiQ

Forschungsschwerpunkt: Mikrobiom & Ernährung

Laufzeit: 2024-2026

DFG: Projektnummer 202989534

Beteiligte Personen

Zusammen mit FLI Braunschweig (Dr J. Frahm, Prof. S. Dänicke), Uni Bonn (Prof. H. Sauerwein)

Forschungsschwerpunkte: Mikrobiom & Ernährung, Mikrobiom & Genom

WiMiQ

ProBioHuhn - New strategies for reducing diseases on organic broiler farms with particular regard to the gut microbiome

The overall objective of the ProBioHuhn project is a fundamental contribution to the development of new strategies for the reduction of disease on organic broiler farms with special consideration of the gut microbiome.

Research focus: Microbiome & Health

Funding code: 2821OE034 (Federal Ministry of Food and Agriculture)

ProBioHuhn

LiMBiom-S - Development of methodological standards for meaningful, reproducible and application driven microbiome research in livestock

The LiMBiom-S aims to establish for the first time a standardised working protocol and open-source references for microbiome research on farm animals using the example of pigs. Together with standardised documentation guidelines, this should make it possible to compare microbiome data and results from a wide range of laboratories, generate statistics and thus reach conclusions more quickly on their practical relevance and application, e.g. for improved animal welfare, health and performance of farm animals as well as for sustainable animal production and agricultural practice.

Research foci: Microbiome & Nutrition, Microbiome & Health, Microbiome & Genome

Funding code: 28N-2-051-01 (Federal Ministry of Food and Agriculture)

LiMBiom-S

PiFerm - Peas in pig feeding: Impact of fermentable carbohydrates, bacterial fermentation and enzyme supplements on nutrient digestibility and intestinal microbiota

The overall goal of the project is to promote the increased use of peas as a protein source in pig feeding. In representative, varietal origins of peas with different nutrient composition, the in vitro digestibility and the fermentation properties are first determined and, based on this, digestibility values are determined for selected pea varieties with pigs. In addition, the digestibility values are determined after fermentation with and without enzyme additives. The activities of digestive enzymes are measured in the experiments and changes in the microbiome in the intestinal digesta and in the faeces of the animals are determined.

Research foci: Microbiome & Nutrition

Funding code: 2821EPS016

PiFerm