Wrocław University of Environmental and Life Sciences
Department of Animal Nutrition and Feed Management
Chełmońskiego St. 38D, 51-630 Wrocław
Mariusz Korczyński, Assoc. Prof. ScD
tel. +48 71 320 5829
e-mail: mariusz.korczynski@upwr.edu.pl
Areas of interest
- Assessment and development of poultry meat quality, nutritional value and sensory quality of meat
- Creating the pro-health value of meat by modulation of biocomponents naturally present in it
- Processing and quality assessment of poultry products, the use of minimal processing techniques and non-conventional methods
- Creating innovative products from poultry meat and eggs, including catering products, specially designed and dedicated foods
- Modern methods of bioconservation and freshness prolongation of poultry meat
- Innovative meat and products packaging
- Assessment of the hygienic condition of meat, eggs and food products
- Analysis of post-mortem changes and defects in poultry meat
- Development and use of feed additives in poultry nutrition
- Impact of poultry feed modulation on meat and egg quality
- Effect of environmental conditions and prolonged animal keeping on health and meat quality
- Production and use of bacteriophage preparations for poultry
- Recognition of the protective properties of selected fructans in relation to the chicken’s digestion system and meat
- Effect of bacteriophages on the microbiome of the broiler gastrointestinal tract
- Gastrointestinal microflora activity in in vitro and in vivo fermentation processes in animals
- Factors affecting reproductive features of domesticated and free-living birds
- Assisted reproduction techniques in improving bird reproductive features, improved slaughter characteristics, creation of interspecies hybrids
- The gastrointestinal microbiome of selected poultry species also in relations to their health, nutrition and quality of the raw material obtained
- Development of poultry and meat industry by-products with a high proportion of bioactive connective tissue components
- Production, characterization and use of biopreparations based on non-edible products of animal slaughter technology (blood, feathers, bones)
- Use of enzymatic methods for the utilization of non-edible products of animal slaughter (composting)
Key words: poultry, poultry meat, quality, pro-health value, innovative meat and egg products, eggs, feed, feed ingredients, by-products valorization and utilization, blood, feathers, collagen rich materials, glycosaminoglycans, nutritional value of meat and eggs, bacteriophages, poultry microbiome, meat hygiene, meat defects, poultry microflora, reproductive features, biopreparations, biocomposting, innovative packaging for meat and products, bioconservation
