Luigi Gallo

University of Padua — Italy

Biochemistry, Genetics and Molecular Biology · Life Sciences

32h-index3.4kcitations204works2.32yr avg
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Research Topics

Genetic and phenotypic traits in livestock(93), Meat and Animal Product Quality(49), Animal Nutrition and Physiology(44), Milk Quality and Mastitis in Dairy Cows(40), Reproductive Physiology in Livestock(37)

Publications204 total

The contribution of the meat value chain to inclusive sustainable development in the highlands: a systems thinking approach
Frontiers in Sustainable Food Systems·2026Open Access
Energy and SID lysine partitioning in pigs weighing 32–196 kg, voluntarily fed diets differing in SID lysine content
Italian Journal of Animal Science·2025Open Access
Impact of farming systems and welfare indicators on enteric methane emissions calculated from infrared-predicted milk fatty acids in Parmigiano Reggiano Consortium farms
Journal of Dairy Science·2025Open Access
Sustainability of Animal Production Chains: Alternative Protein Sources as an Ecological Driver in Animal Feeding: A Review
Animals·2025Open Access
Effects of dietary SID lysine content on growth performance, feeding costs, and nitrogen excretion of growing and finishing pigs
Italian Journal of Animal Science·2025· 1 citedOpen Access
XRISM/Resolve Spectroscopy of the Central Engine in the Seyfert-1 AGN Mrk 279
arXiv (Cornell University)·2025Open Access
Effects of a partial to full replacement of soybean meal with <i>Arthrospira platensis</i> on apparent nutrient digestibility of diets for growing pigs
Italian Journal of Animal Science·2025· 1 citedOpen Access
Exploring splice variants in milk leukocytes of dairy cows with subclinical intramammary infection due to Prototheca spp. and Streptococcus agalactiae
Journal of Dairy Science·2025Open Access
16S rRNA gene amplicon sequencing for microbiota analysis of rumen fluid, feces, and milk of Sarda sheep fed different contents of alfalfa hay (Medicago sativa)
Journal of Dairy Science·2025· 1 citedOpen Access
Growth performance and carcass traits of growing and finishing pigs fed diets with a partial to total replacement of soybean meal with Spirulina powder
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology·2025· 2 citedOpen Access
Consumer preferences for dry-cured ham in Spain and Italy: Impact of marbling, sex and castration methods of pigs
International Journal of Gastronomy and Food Science·2025Open Access
Leveraging milk mid-infrared spectroscopy to authenticate animal welfare, farming practices, and dairy systems of Parmigiano Reggiano cheese
Journal of Dairy Science·2025· 4 citedOpen Access
Gompertz growth curves and energy and protein requirements of heavy pigs raised under non-restricted and restricted growing conditions
Journal of Animal Science and Technology·2025· 2 citedOpen Access
Mind the Step: An Artificial Intelligence-Based Monitoring Platform for Animal Welfare
Sensors·2024· 11 citedOpen Access
Associations between milk infrared-predicted plasma biomarkers of stress resilience and fertility in dairy cattle: Insights for enhancing breeding programs and herd management
Journal of Dairy Science·2024Open Access
Genetic merit of sires for ad libitum residual feed intake affects feed efficiency of restricted-fed heavy pigs but not body weight gain tissue composition
PLoS ONE·2024· 3 citedOpen Access
Thirty years of global warming potential evolution for the Italian dairy cow sector measured by two different metrics
Italian Journal of Animal Science·2024· 7 citedOpen Access
Combining genetic markers, on-farm information and infrared data for the in-line prediction of blood biomarkers of metabolic disorders in Holstein cattle
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology·2024· 5 citedOpen Access
Caractéristiques de la prédation des loups sur les bovins dans les territoires d'élevage à forte valeur ajoutée
SPIRE - Sciences Po Institutional REpository·2024
Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham
Food Research International·2024· 2 citedOpen Access
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Frequent Co-authors

Alessio Cecchinato(28), Giovanni Bittante(23), Paolo Carnier(21), Stefano Schiavon(19), Franco Tagliapietra(13), Sara Pegolo(12), Erminio Trevisi(12), Diana Giannuzzi(11), Martino Cassandro(8), Massimo De Marchi(8), V. Bonfatti(7), Enrico Sturaro(7), Vittoria Bisutti(7), R. Dal Zotto(6), Paolo Ajmone‐Marsan(6), Maurizio Ramanzin(4), Luca Carraro(4), Lúcio Flávio Macêdo Mota(4), Alessandro Toscano(4), Enrico Fiore(3)