John O'Doherty

John O

School of Agriculture, Food Science and Veterinary Medicine. College of Life Sciences, University College Dublin. Ireland
john.vodoherty@ucd.ie

1982-1987 : B.AgrSc - University College Dublin - Agricultural Science
1987-1989 : M.AgrSc - University College Dublin - Animal Science
1991-1994 : PhD - University College Dublin - Animal Nutrition
1994-1997 : Assistant Lecturer - Dep of Animal Science and Production, UCD
1997- 2002 : College lecturer - Dep of Animal Science and Production, UCD
2002 - 2006 : Senior Lecturer - Dep of Animal Science and Production, UCD
Presently : Associate Professor of Animal Nutrition -School of Agric, Food Science and Veterinary Medicine, UCD

Research Interests:

Improving gut health of the pig by diet
My research programme examines how the various types of non digestible oligosaccharides (NDOs) and lactose sources can influence the microbial population of the gastro-intestinal tract of pigs, as well as piglet growth; nutrient digestibility, utilisation, and excretion; structure and function of the gut; and enteric diseases such as pathogenic E. coli and beneficial lactobacilli and the immune system. It also examines some the interactions between NDOs, enzymes and bacterial cultures on gastro-intestinal health on all of the above. Cellular and molecular mechanisms of action of prebiotics in the gut and the immune system are also been investigated as part of a collaboration programme.

Reducing environmental impact of pig production
My research focuses on nutritional strategies to reduce odour, ammonia emissions and the excretion of nitrogen and phosphorus in manure. This is done through diet manipulation of crude protein and amino acid profiles, use of complex oligosaccharides (glucans and fucans), use of enzymes (phytase and non starch polysaccharides enzymes), probiotics and different carbohydrate sources.

Posts of John O'Doherty in pig333.com

Whey Products in piglet diets

[Nutrition]

John O'Doherty

A large body of research data exists on the response of pigs to whey. Good quality whey protein contains all the protective components of milk protein.

Dietary fibre as microflora modulator in pigs

[Nutrition]

John O'Doherty

Certain species of the resident bacteria are known to provide benefits to the host. These are the lactic acid producing bacteria (LAB), which include the Lactobacilli, Bifidobacteria, members of the Streptococci, and several other species. The amount and composition of substances reaching the large intestine can be readily modified by diet and, in terms of bacterial substrates, it is the fermentable substrate such as oligosaccharides, starches and non starch polysaccharides (NSP) which are most important.