Impact of farming practices and diet on chicken microbiomes

Published: May 17, 2024 by FME Lab

Last week, in the frame of the 1st Food System Conference in Torino, Stéphane was pleased to show for the first time the results of the Holoflux egg-to-meat project.

In this project, a consortium of 7 INRAE laboratories collaborated for a very ambitious experimental design aiming at studying the impact of farming practices (claustration versus open field), and therefore the impact of the diet on several chicken microbiomes (Fecal, Caecal …). The project revealed how the different microbiomes are changing (or not) with the diet and how the microbiomes maturate during the longitudinal (age) study from egg-to-meat. During the rest of the conference, Stéphane received a lot of positive feedback from the participants with strong encouragements for publishing the outcome of this study.

COST PIMENTO Workshop in Bratislava: A Successful Gathering for the Future of Fermented Foods

From September 16 to 19, Bratislava hosted the latest COST PIMENTO workshop, bringing together key members of the management committee, core group, and working groups. This fruitful event, organized by the National Agricultural and Food Centre (Food Research Institute), provided an opportunity to discuss the future direction of fermented foods research.

Celebrating World Microbiome Day by Inspiring Young Minds with the Wonders of Microbiology

In a unique venture celebrating World Microbiome Day, we organized a series of engaging microbiology workshops at Toulouse-Lautrec Primary School in Vaucresson and another primary school in the southern suburbs of Paris. These workshops aimed to teach children about microbiomes, fermented foods, and the importance of gut health through interactive and hands-on experiences.

Explore the Health Benefits of Fermented Foods on World Microbiome Day with EUFIC

On #WorldMicrobiomeDay, Domino with EUFIC (European Food Information Council) has a mission to disseminate food microbiome science publicly.