Although our group is a recent addition to the Agrobiotechnology Institute (2003), as members of the research group in the "Animal Production and Meat Quality and Technology" at the Universidad Pública de Navarra, we have over ten years of experience in research on white adipose tissue, basically in rumiant species, and on aspects related to the effect of fatty tissue on carcass and meat quality. Our interest is focused on the study of the development of fatty tissue at a molecular level and on the identification of factors that can modify, both quantitatively and quantitatively, adipose deposits in livestock.
We are also working on genetic character markers that are of interest in animal production and the preservation of species, as well as in the application of molecular techniques that can guarantee the traceability and authenticity of meat products.
Our team's scientific objectives involve significant aspects in the competitive development of the meat sector and as a result, we try to stimulate the transfer of research results and knowledge to the animal production sector. We also concentrate on applying innovative technology in this field.
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