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Feeding and Nutrition

Some activities of the Feeding and Nutrition team

Context and ambition

The feed cost for livestock contributes for more than 50% to the total production cost for pigs and poultry. For dairy ruminants, the feed cost depends on the ration used, but it typically represents 30% of the production costs. For all livestock, feeds and feeding are determining factors for the physiological response of the animal and for the quality of animal products. It is also a lever that can be adjusted rapidly and reversibly to meet the nutrient requirements of the animals and to account for environmental, economic and societal aspects in livestock production systems.

To propose new solutions for livestock feeding (e.g., diversification of feed resources, use of co-products of the food industry, precision feeding to improve production efficiency) it is essential to characterize the physiological response of the animal to the nutrient supply and to evaluate the impact on product quality.

The objective of the Feeding and Nutrition team is to acquire fundamental and applicable knowledge about animal nutrition (pigs, dairy goats and dairy cattle, veal calves and poultry) with special emphasis of protein, lipid, energy and mineral metabolism.


  • To study nutrient requirements of livestock and to evaluate nutritional values of feeds to optimize the use of feed resources and to reduce production costs
  • To quantify the metabolic response involved in nutrient utilization and to propose models that predict the response of the animal to the nutrient supply (growth and milk production, in terms of quantity and quality)
  • To quantify the responses of animals to using new feed resources and to evaluate its impact on the nutritional, technological, and sensory aspects of the product

Expertise and skills

The scientists of the Feeding and Nutrition team have expertise in animal feeding, in energy, protein, lipid and mineral nutrition and metabolism, and in modeling the response of animals to the nutrient supply in terms of production level, physiology and quality of animal products.

Methodological skills
  • Nutritional balances including the use of respiration chambers
  • Quantifying and characterizing weight gain in growing animals and milk production in lactating animals
  • Chemical analyses of biological material
  • Aptitude for technological processing of dairy products (butter and cheese)
  • Prediction of feed digestibility using in vitro methods
  • Lipid analysis using chromatography (HPLC and CPG)
  • Platform for mass spectrometry
  • Modeling tools


Resp. AliNut

David Renaudeau

Leader of the "Feeding and Nutrition" team

Phone: (+33) 2 23 48 70 54
Mail: David Renaudeau


Anne Boudon
Catherine Hurtaud
Maryline Kouba
Étienne Labussière
Sophie Lemosquet
David Renaudeau
Jean-Noël Thibault
Jaap van Milgen


Philippe Ganier
Maryline Lemarchand
Colette Mustière
Cécile Perrier
Gwennola Robin

PhD Students 

Mathilde Le Sciellour (subject of thesis)
Cléo Omphalius (subject of thesis)
Katia Quemeneur (subject of thesis)

Formers members

Nina Batorek ; PhD defended in 2015
Paulo Campos ; PhD defended in 2014
Alberto Conde-Aguilera
Pauline Fraysse (URA Tours)
Hauteclaire Furbeyre ; PhD defended in 2017
Pierre Gaignon (subject of thesis ; PhD defended in 2018)
Jacques Mourot
Jean Noblet
Auriane de Tonnac (subject of thesis ; PhD defended in 2016)
Élise Vanbergue (subject of thesis ; PhD defended in 2017))