Computed Tomography (CT) is often used for building 3D biomechanical models of human anatomy. This method exposes the subject to a significant x-ray dose and provides limited soft-tissue contrast. Magnetic Resonance Imaging (MRI) is a potential alternative to CT for this application, as MRI offers significantly better soft-tissue contrast and does not expose the subject to ionizing radiation. However, MRI requires long scan times to achieve 3D images at sufficient resolution, signal-to-noise ratio (SNR), and contrast-to-noise ratio (CNR). These long scan times can make subject motion a problem. This thesis describes my work to reduce scan time while achieving sufficient resolution, SNR, and CNR for 3D biomechanical modeling of (1) the human larynx, and (2) the human hip. I focused on two important strategies for reducing scan time and improving SNR and CNR: the design of RF coils optimized to detect MRI signals from the anatomy of interest, and the determination of MRI relaxation properties of the tissues being imaged (allowing optimization of imaging parameters to improve CNR between tissues). Work on the larynx was done in collaboration with the Thomson group in Mechanical Engineering at BYU. To produce a high-resolution 3D image of the larynx, a 2-channel phased array was constructed. Eight different coil element designs were analyzed for use in the array, and one chosen that provided the highest Q-ratio while still meeting the mechanical constraints of the problem. The phased array was tested by imaging a pig larynx, a good substitute for the human larynx. Excellent image quality was achieved and MR relaxometry was then performed on tissues in the larynx. The work on the hip was done in collaboration with the Anderson group in orthopedics at the University of Utah, who are building models of femoral acetabular impingement (FAI). Accurate imaging of hip cartilage requires injection of fluid into the hip joint capsule while in traction. To optimize contrast, MR relaxometry measurements were performed on saline, isovue, and lidocaine solutions (all typically injected into the hip). Our analysis showed that these substances actually should not be used for MR imaging of the hip, and alternate strategies should be explored as a result.

The purpose of this feasibility study has been to guide decision makers in the implementation of abiogas project for the region of Sønderborg, Denmark. The project has been part of Feasibility studies envisioned in the Master Plan for Sønderborg to go carbon neutral by 2029. The study tried to evolve abest alternative for the city and gives a ready document to refer all aspects of biogas. The intensive industrial farming in Sønderborg needs to evolve to compare favorably with the situationin other regions of Denmark. The interests of various stakeholders in the waste cycle should be alignedwith that of farming. Interesting developments in the Bioenergy space hold promise for farmers to usetheir capacities for additional or alternative livelihood in energy. The focus to promote biogas as part ofDanish energy strategy and multiply capacity over the next 3 years has attracted numerous biogas proposals all over Denmark. This study had started off with identifying and estimating very obvious substrate sources. At verymoderate assumptions the value of methane in these sources has been estimated at 9 million m3. Thispotential could easily be increased if economically feasible substrates like energy crops and algae areadded. The SWOT analysis of pig farming in the region brings out the perspectives of farming direction in the near future. The 5 scenarios developed help the decision maker understand the various aspects thatneed to be carefully considered when planning the plant. The best case scenario for the city would bethe energy mosaic scenario which would integrate the high tech focus of local industry, a renewable energy source and a showcase project to make the region stand out among the other regions focused inthe climate change debate. The technological system analysis should help decision makers understand the stakeholders and the various dimensions in biogas that although complicated are manageable. The business case approach to identify utilization of energy and its costs gives a clear picture on the need for using the energy in CHP.The present focus by potential investors on government subsidies to calculate profitability needs to be understood in the context of other similar plants accepting present subsidy levels and the societal benefits, which unfortunately cannot be valued in money terms. At the center of all this is the need for proper stakeholder management within a bound timeframe asidentified by the “Create acceptance process”. The various tools and data are all present in this study,that only need to be arranged and presented by the company eventually handling the strict Projectmanagement goals of this project. / <p>www.ima.kth.se</p>

The prevalence of non-alcoholic fatty liver disease (NAFLD) in children has increased over the past decades, creating a need for animal models that recapitulate the features of the pediatric disease. Iberian pigs have a leptin-resistant phenotype characterized by hyperleptinemia, hyperphagia, and extreme adipogenesis. We hypothesized that neonatal Iberian pigs fed a high fat high-fructose (HFF) diet will develop a pattern of liver injury resembling pediatric NAFLD. In addition, we sought to determine if a mixture of probiotics would prevent the disease. Animals were fed 1 of 4 diets containing (g/kg body weight × d) 0 g fructose, 11 g fat and 199 kcal (CON-N; n=8), 22 g fructose, 16 g fat and 300 kcal (HFF2-N; n=8), CON + probiotic (CON-P; n=6), or HFF2 + probiotic (HFF2-P; n=6) every 6 h for 70 d. The probiotic mixture (6.2 × 104 cfu/mL) contained Pediococcus acidilactici, Pediococcus pentosaceus, Lactobacillus plantarum and Bacillus amyloliquefaciens. Body weight was recorded every 3 d. Serum markers of liver injury and dyslipidemia were measured on d 40 and 65 at 2 h post feeding. Fasting leptin, insulin, glucose and homeostatic model assessment (HOMA) values were assessed on d 70. Liver and skeletal muscle (longissimus dorsi) were collected on d 70 for histology, triacylglyceride (TAG) quantification, relative gene expression, and Western blot analysis. Metabolomic analysis was performed on liver tissue and plasma. Body weight was not significantly greater in HFF fed pigs compared to CON. Leptin, alanine and aspartate aminotransferases, alkaline phosphatase, lactate dehydrogenase and total bilirubin were increased (P ≤ 0.001), and high and low density lipoproteins decreased (P ≤ 0.05) in HFF2-N and HFF2-P. Livers in HFF2-P and HFF2-N had higher relative weight and TAG (P ≤ 0.001), micro and macrovesicular steatosis, ballooning degeneration, Mallory-denk bodies, inflammation and necrosis, increased gene expression of TNFα, TGFβ, IL1α and PPARγ (P ≤ 0.001), and decreased ChREBP (P ≤ 0.001). A probiotic affect was seen as pigs fed CON-P and HFF2-P had higher insulin and HOMA values were increased (P ≤ 0.05). Western blot analysis showed dysregulation of autophagy in liver of pigs fed CON-P and HFF2-P, and in skeletal muscle of pigs fed CON-N and HFF2-N. Metabolomic analysis demonstrated dysregulation of one-carbon metabolism, the tricarboxylic acid cycle (TCA), the urea cycle, and amino acid metabolism of pigs fed HFF2 diets compared to CON diets. In conclusion, Iberian pigs fed a HFF diet recapitulate many pediatric NAFLD-associated features, in the absence of obesity and independently of probiotic supplementation, suggesting a potentially suitable model for pediatric NAFLD research. Furthermore, probiotic supplementation did not ameliorate the onset of NAFLD when fed in conjunction with a HFF diet.

Skin infections by keratinophilic fungi are commonly referred to as dermatophytosis and represent a major health burden worldwide. Although patient numbers are on the rise, data on virulence factors, their function and kinetics are scarce. We employed an ex vivo infection model based on guinea pig skin explants (GPSE) for the zoonotic dermatophyte Trichophyton (T.) benhamiae to investigate kinetics of the virulence factors subtilisin (sub) 3, sub 6, metallocarboxypeptidase A (mcpA) and isocitrate lyase (isol) at gene level for ten days. Fluorescence in situ hybridization (FISH) and quantitative polymerase chain reaction (qPCR) were used to detect and quantify the transcripts, respectively. Kingdom-spanning, species-specific and virulence factor-specific probes were successfully applied to isolated fungal elements showing inhomogeneous fluorescence signals along hyphae. Staining results for inoculated GPSE remained inconsistent despite thorough optimization. qPCR revealed a significant increase of sub 3- and mcpA-transcripts toward the end of culture, sub 6 and isol remained at a low level throughout the entire culture period. Sub 3 is tightly connected to the de novo formation of conidia during culture. Since sub 6 is considered an in vivo disease marker. However, the presented findings urgently call for further research on the role of certain virulence factors during infection and disease.

Weaning piglets are susceptible to the invasive Streptococcus (S.) suis infection, which can result in septicemia. The aim of this study was to investigate the cytokine profile induced upon S. suis infection of blood, to determine the cellular sources of those cytokines, and to study the potential effects of the induced cytokines on bacterial killing. We measured TNF-α, IL-6, IFN-γ, IL-17A and IL-10 after an experimental intravenous infection with S. suis serotype 2 in vivo, and analyzed whole blood, peripheral blood mononuclear cells (PBMC) and separated leukocytes to identify the cytokine-producing cell type(s). In addition, we used a reconstituted whole blood assay to investigate the effect of TNF-α on bacterial killing in the presence of different S. suis-specific IgG levels. An increase in IL-6 and IL-10, but not in IFN-γ or IL-17A, was observed in two of three piglets with pronounced bacteremia 16 to 20 h after infection, but not in piglets with controlled bacteremia. Our results confirmed previous findings that S. suis induces TNF-α and IL-6 and could demonstrate that TNF-α is produced by monocytes in vitro. We further found that IL-10 induction resulted in reduced secretion of TNF-α and IL-6. Rapid induction of TNF-α was, however, not crucial for in vitro bacterial killing, not even in the absence of specific IgG.

The characteristics of anaerobic batch co-digestion of water hyacinth (WH) with pig manure (PM) under seven mixing ratio 100%WH; 80%WH : 20%PM; 60%WH : 40%PM; 50%WH : 50%PM; 40%WH : 60%PM; 20%WH : 80%PM and 100%PM were investigated, each treatment was conducted in five replications with daily loading rate at 1 gVS.L-1.day-1. During the anaerobic digestion process of 60 days, maximum biogas production occurred in two periods, the first stage from 12- 22 days and second stage from 30 - 35 days. The maximum daily biogas productions from each stage were 17.2 L.day-1 and 15.1 L.day-1, respectively. The cumulative biogas production varied between 60 L (100%PM) and 360 L (60%WH : 40%PM). The results showed that the biogas yields of co-digestion 40- 80%WH were higher from 34.6 to 56.1% in comparison with 100%PM and from 109 to 143% in comparison with 100%WH. When mixing with WH, treatments were received more methane and the methane contents were higher than 45% (v/v) that good for energy using purposes. / Nghiên cứu được thực hiện nhằm khảo sát khả năng gia tăng lượng khí sinh học khi tiến hành đồng phân hủy yếm khí lục bình (WH) và phân heo (PM) ở các tỉ lệ phối trộn khác nhau gồm 100%WH; 80%WH : 20%PM; 60%WH : 40%PM; 50%WH : 50%PM; 40%WH : 60%PM; 20%WH : 80%PM và 100%PM. Các nghiệm thức được nạp lượng nguyên liệu là 1 gVS.L-1.ngày-1 và bố trí lặp lại 5 lần. Theo dõi quá trình phân hủy của các nghiệm thức trong 60 ngày ghi nhận có 2 khoảng thời gian lượng khí sản sinh nhiều nhất - giai đoạn 1 từ ngày 12 đến 22, giai đoạn 2 từ ngày 30 đến 35. Lượng khí sản sinh cao nhất tương ứng trong mỗi giai đoạn là 17.2 L.ngày-1 và 15.1 L.ngày-1. Lượng khí tích lũy trong suốt thời gian thí nghiệm ghi nhận thấp nhất ở nghiệm thức 100%PM đạt 60 L, và cao nhất ở nghiệm thức 60%WH : 40%PM đạt 360 L. Năng suất khí sinh ra của các nghiệm thức phối trộn lục bình từ 40 đến 80% cao hơn từ 34,6 đến 56,1% so với nghiệm thức 100%PM và cao hơn từ 109% đến 143% so với nghiệm thức 100%WH. Hàm lượng mê-tan sinh ra từ các nghiệm thức có phối trộn lục bình ổn định trong khoảng > 45% đảm bảo nhiệt lượng cho nhu cầu sử dụng năng lượng.

No description available.

No description available.

La viande de porc est l’un des produits alimentaires les plus consommés au monde. La demande pour des produits de viande salubres et de qualité par les consommateurs ne cesse d’augmenter à mesure que la consommation elle-même augmente. Pour pouvoir répondre à cette demande, la contamination microbienne doit être surveillée et maîtrisée. Il s’agit d’une préoccupation majeure pour les industries œuvrant en agroalimentaire, car la présence de bactéries pathogènes responsables de toxi-infections alimentaires chez les consommateurs est une menace pour la santé publique. De plus, la présence de bactéries d’altération rend la viande impropre à la consommation humaine et diminue la durée de vie des produits, entraînant un gaspillage alimentaire et des pertes économiques. La contamination initiale des carcasses de porc est un processus inévitable et se produit par l’apport continu de bactéries, particulièrement celles composant le microbiote (intestinal, oral) des porcs et de l’environnement de l’abattoir. Le contrôle de la qualité microbiologique et la description des communautés microbiennes retrouvées à la surface des carcasses et des viandes sont réalisés, en cultivant des micro-organismes indicateurs classiques tels que les bactéries aérobies mésophiles totales ou les entérobactéries. Aujourd’hui, de nouvelles approches existent pour caractériser l’ensemble des bactéries constituant un microbiote grâce à des méthodes de séquençage à haut débit dans le but d’en étudier toute sa diversité. Cependant, l’ensemble du microbiote des carcasses et des viandes, ainsi que sa diversité sont très peu connus en production porcine. Par conséquent, il y a un manque général d’information disponible sur la façon dont ce microbiote varie dans des conditions réelles de transformation et d’entreposage de la viande de porc. Ainsi, les principaux objectifs cette thèse étaient de décrire la variabilité du microbiote porcin retrouvé sur la surface des carcasses en fonction de la provenance de la ferme d’origine des animaux et des étapes du procédé d’abattage et celle du microbiote retrouvé sur la surface des viandes emballées sous vide en fonction des conditions d’entreposage, en plus de décrire la variation de ces microbiotes dans le temps. Pour cette thèse, trois échantillonnages ont été effectués dans un abattoir porcin au Québec, Canada. Des échantillons de surface de carcasses ont été prélevés à plusieurs étapes de la chaîne d’abattage et de transformation et ce, pendant plusieurs semaines. Des échantillons de longes de porc emballées sous vides et entreposées à plusieurs températures distinctes pendant 56 jours, pour imiter l’exportation de ces produits frais à l’étranger, ont également été prélevés. Des analyses microbiologiques classiques, à savoir le dénombrement d’indicateurs microbiens et la détection des bactéries pathogènes telles que Salmonella, ainsi que la caractérisation du microbiote via le séquençage de la région V4 de l’ARNr 16S sur la plateforme Illumina Miseq ont été réalisées. Globalement, les résultats ont montré que le microbiote de surface des carcasses de porc était similaire lorsque comparé après l’habillage des carcasse (jusqu’à la douche précèdent le refroidissement), et ce entre les zones basses (correspondant au cou) et hautes (correspondant au jambon), ainsi que selon l’origine des carcasses, provenant de différents élevages, abattues pendant une même journée. Le microbiote semblait être constitué de bactéries provenant du microbiote intestinal ou oral des porcs. À l’inverse, une différence entre les charges microbiennes était observée, avec des comptes bactériens plus élevés pour les indicateurs dans la partie correspondant au cou. Lorsque les microbiotes ont été comparés sur une période de quatre semaines, une plus grande diversité bactérienne a été observée sur les zones correspondant au jambon. La composition et la structure du microbiote à la surface des carcasses apparaissaient différentes selon les journées d’abattage et les différents quarts de production (matin vs après-midi). Après le refroidissement des carcasses, une diminution de la charge bactérienne ainsi que de la diversité ont été observées, telles qu’attendues, malgré le fait que la plupart des genres bactériens présents sur les carcasses avant le refroidissement ont également été détectés après ce même refroidissement. La caractérisation du microbiote de longes de porc emballées sous vide entreposées à des températures de −1,5°C et subissant des fluctuations de la température durant les 56 jours d’entreposage a démontré que la diversité, la composition et la structure du microbiote n’étaient pas impactées. Les communautés bactériennes identifiées sur les carcasses de porc avant et après le refroidissement, tels qu’Escherichia, Shigella et Lactobacillales_unclassified, semblaient contribuer au microbiote des longes tout au long de l’entreposage. Les résultats ont révélé que les microbiotes de longes de porc, similaires en début de l’entreposage, se différenciaient après 56 jours d’entreposage. Dans cette thèse, les faibles prévalences de Salmonella et de Listeria monocytogenes n’ont pas permis de décrire et d’identifier les changements du microbiote potentiellement associés à la présence de ces bactéries. La caractérisation du microbiote a néanmoins permis d’identifier des genres bactériens hébergeant des espèces reconnus pour être pathogènes pour l’humain, comme Campylobacter spp. et Yersinia spp. Les méthodes de contrôles pour assurer le contrôle de la qualité microbiologique mises en place à l’abattoir ne permettent pas de caractériser toute la contamination microbienne. Par conséquent, la description complète des communautés microbiennes retrouvées à la surface des carcasses et viandes de porc est importante pour déterminer le rôle des conditions de transformation primaire et d’entreposage dans la composition et la diversité du microbiote. Ce projet permet d’ouvrir sur de nouvelles perspectives pour un meilleur contrôle de la qualité microbiologique et une meilleure prévention de la contamination microbienne des carcasses et viandes de porc. / Pork is one of the most consumed food products in the world. Requests for quality safe and high pork meat products is increasing too, as the consumption itself continues to increase. To be able to meet these requests, microbial contamination must be controlled. This is a major concern for the pig industry as the presence of pathogenic bacteria is responsible for human foodborne infections, making it a public health issue, as well as the presence of spoilage bacteria render meat unsuitable for human consumption, leading to food waste and economic losses. During pig meat processing, the initial carcass contamination appears inevitable and bacteria from the digestive tract and from the slaughterhouse environment contribute to the contamination of the carcass surface, both jeopardizing food safety and meat shelf life. The control of microbiological contamination and the description of the microbial communities on the surfaces of pork carcasses and meats are performed using culture-dependent methods, such as counting total aerobic bacteria or Enterobacteriaceae. Currently, new approaches allow to describe and analyze the entire composition of a microbial community using high-throughput sequencing. However, few studies have described the composition and diversity of all bacterial populations on carcass surfaces and fresh pork products during processing. To address this lack of available information on how the microbiota varies under actual processing and storage conditions, this thesis aims to describe the variability of surface microbiota of pig carcasses according to the animal origin, stage of the slaughter process, the variability of surface microbiota of vacuum-packed pork meats according to storage conditions and to study the variations of these microbiota over time. In this thesis, three samplings were carried out in a pig slaughterhouse in the province of Quebec, Canada. Samples from the surface of pig carcasses were collected at several stages during primary processing, as well as samples from the surface of fresh vacuum-packed pork loins stored for 56 days and subjected to different temperature deviations, to mimic overseas exportation. Culture-dependent methods such as enumeration of traditional indicator microorganisms, detection of pathogenic bacteria such as Salmonella, as well as high-throughput sequencing of the V4 region of the 16S rRNA gene on the Illumina platform were performed. Results showed that the microbiota of the carcass surfaces sampled was similar following primary processing (until the final wash that precedes cooling) between samples from the top (ham) and the bottom areas (neck), and between different pig batches slaughtered the same day. Bacteria which seem to come from the gut and oral cavity of pigs mainly contribute to the carcass microbiota composition. Microbial counts were different between areas, higher bacterial counts were observed for the bottom area. However, when the microbiota was compared over a four-week period, a higher bacterial diversity was observed on top areas, and the microbiota composition and diversity found on the pig carcass surface appear different according to different visits and work shifts (morning vs afternoon). After cooling, a decrease in bacterial counts and diversity were observed, even if most bacterial genera present on carcasses before cooling were also detected afterward. The microbiota composition, diversity, and structure of vacuum-packed pork loin stored at −1.5°C (Control) and at different temperature deviations over 56 days were not statistically different. Bacterial communities identified on pig carcasses before and after chilling, such as Escherichia, Shigella and Lactobacillales_unclassified, seemed to contribute to the vacuum-packed pork loin microbiota during storage. Results revealed that the vacuum-packed pork loin microbiota from the eight batches sampled were different after 56 days of storage, even though they appeared similar at the beginning of this storage period. In this thesis, the low prevalence of Salmonella and Listeria monocytogenes did not allow us to describe any potential changes in the microbiota associated with the presence of these bacteria. However, sequencing analysis revealed the frequent presence of known foodborne pathogens like Campylobacter spp. and Yersinia spp. The control methods to ensure microbiological quality control implemented at the slaughterhouse do not allow to characterize all microbial contamination. Therefore, the complete description of the microbial communities from carcass and meat surfaces is important in determining the role of primary processing and storage conditions in the composition and diversity of microbiota. This study is a step forward in the better control and prevention of microbial contamination of meat products.

Tesis por compendio / [ES] Actualmente, la sostenibilidad del sector porcino depende de su capacidad para responder a la elevada demanda de productos ganaderos derivada del crecimiento de la población, adaptándose a los cambios en los contextos económico y político, y mejorando su rendimiento medioambiental mediante la mitigación de su impacto ambiental. En este contexto, el uso de subproductos agroindustriales ofrece materias primas alternativas en producción animal, con una menor carga ambiental asociada, en forma de piensos para el ganado, fuente de compuestos bioactivos o materias primas útiles en la producción de bioenergía. Esta tesis doctoral pretende evaluar el uso de subproductos agroindustriales mediterráneos como ingredientes en piensos para el ganado porcino o como co-substratos para la producción de biogás. Con este objetivo, se diseñaron y realizaron cuatro ensayos para evaluar el uso de subproductos de la industria del aceite de oliva y del zumo de naranja en alimentación porcina, evaluando su valor nutricional y las consecuencias de su inclusión sobre el rendimiento y la salud de los animales, la calidad del producto final y las emisiones de gases de los purines. Además, se realizó un ensayo para evaluar el efecto de cuatro sustratos agrícolas sobre el potencial bioquímico de metano (BMP) en co-digestión anaerobia con purines. Los resultados obtenidos a partir de los ensayos de valor nutricional indican que las tortas de aceituna y las pulpas de naranja ensayadas pueden ser incluidas en la dieta con cambios asociados en la excreción de nutrientes que conducen a modificaciones en las emisiones potenciales de amoníaco y BMP de los purines. En cuanto a los subproductos de la torta de aceituna, el ensayo de valor nutricional con tortas de aceituna crudas (COC) y parcialmente desgrasadas (PDOC) mostró que ambas tortas son fuentes apreciables de fibra insoluble, pero tienen un valor energético limitado (11.2 y 7.4 MJ/kg MS para COC y PDOC respectivamente) y un bajo valor como fuente de proteínas. En cambio, las pulpas de naranja deshidratadas (DOP) y ensilada secada al sol (ESDOP) ensayadas son una fuente de energía relevante (14.2 y 13.2 MJ/kg MS para DOP y ESDOP respectivamente) con valor añadido debido a su contenido en fibra soluble. En los ensayos de emisiones in vitro, los subproductos ensayados generaron una disminución en la excreción de N en la orina y, en el caso de la pulpa de aceituna, un aumento de la excreción de materia seca en heces. La emisión de amoniaco por kg de purín disminuyó con la inclusión de torta de aceituna y pulpa de naranja, mientras que el BMP por animal y día se vio negativamente afectado por la inclusión de torta de aceituna obteniendo un mayor BMP con estos subproductos. En cuanto a los ensayos de rendimientos productivos, la PDOC y la DOP pueden incluirse en la dieta hasta 120 y 240 g/kg respectivamente, sin efectos negativos en el caso de la PDOC y efectos menores para la DOP sobre los rendimientos productivos, la composición corporal y la calidad de la canal. La inclusión de PDOC y DOP no afectó a los recuentos microbianos ni al volumen, la composición y la emisión global de gases de los purines. Además, se observaron efectos beneficiosos sobre la grasa subcutánea con la inclusión de PDOC, mejorando su concentración en ácido oleico. La co-digestión anaerobia de subproductos agrícolas y purines mejora el BMP de la mezcla de sustratos en comparación con la digestión única de purines. Se obtuvieron mayores valores de BMP con la adición de los sustratos agrícolas, lo que confirma el mejor rendimiento de los sistemas en co-digestión a niveles de inclusión adecuados. Las combinaciones con tomate, pimiento y melocotón al nivel de inclusión 3 (50% de SV) alcanzaron el mayor BMP. Esto supuso un incremento del BMP del 41% con tomate, 44% con pimiento, 28% con melocotón y 12% con caqui. Los sustratos vegetales mostraron un mayor contenido en lípidos, prote / [CAT Actualment, la sostenibilitat del sector porcí depèn de la seua capacitat per a respondre a l'elevada demanda de productes ramaders derivada del creixement de la població, adaptant-se als canvis en els contextos econòmic i polític, i millorant el seu rendiment mediambiental mitjançant la mitigació del seu impacte ambiental. En aquest context, l'ús de subproductes agroindustrials ofereix matèries primeres alternatives en producció animal, amb una menor càrrega ambiental associada, en forma de pinsos per al bestiar, font de compostos bioactius o matèries primeres útils en la producció de bioenergia. Aquesta tesi doctoral pretén avaluar l'ús de subproductes agroindustrials mediterranis com a ingredients en pinsos per al bestiar porcí o com co-substrats per a la producció de biogàs. Amb aquest objectiu, es van dissenyar i realitzar quatre assajos per a avaluar l'ús de subproductes de la indústria de l'oli d'oliva i del suc de taronja en alimentació porcina, avaluant el seu valor nutricional i les conseqüències de la seua inclusió sobre el rendiment i la salut dels animals, la qualitat del producte final i les emissions de gasos dels purins. A més, es va realitzar un assaig per a avaluar l'efecte de quatre substrats agrícoles sobre el potencial bioquímic de metà (BMP) en co-digestió anaeròbia amb purins. Els resultats obtinguts a partir dels assajos de valor nutricional indiquen que les trotes d'oliva i les polpes de taronja assajades poden ser incloses en la dieta amb canvis associats en l'excreció de nutrients que condueixen a modificacions en les emissions potencials d'amoníac i BMP dels purins. Quant als subproductes de la torta d'oliva, l'assaig de valor nutricional amb tortes d'oliva crues (COC) i parcialment desengreixades (PDOC) va mostrar que totes dues coques són fonts apreciables de fibra insoluble, però tenen un valor energètic limitat (11.2 i 7.4 MJ/kg MS per a COC i PDOC respectivament) i un baix valor com a font de proteïnes. En canvi, les polpes de taronja deshidratades (DOP) i ensitjada assecada al sol (ESDOP) assajades són una font d'energia rellevant (14.2 i 13.2 MJ/kg MS per a DOP i ESDOP respectivament) amb valor afegit a causa del seu contingut en fibra soluble. Pel que fa als assajos d'emissions in vitro, els subproductes assajats van generar una disminució en l'excreció de N en l'orina i, en el cas de la polpa d'oliva, un augment de l'excreció de matèria seca en femtes. L'emissió d'amoníac per kg de purí va disminuir amb la inclusió de torta d'oliva i polpa de taronja, mentre que el BMP per animal i dia es va veure negativament afectat per la inclusió de torta d'oliva obtenint un major BMP amb aquests subproductes. Quant als assajos de rendiments productius, la PDOC i la DOP poden incloure's en la dieta fins a 120 i 240 g/kg respectivament, sense efectes negatius en el cas de la PDOC i efectes menors per a la DOP sobre els rendiments productius, la composició corporal i la qualitat de la canal. La inclusió de PDOC i DOP no va afectar els recomptes microbians ni al volum, la composició i l'emissió global de gasos dels purins. A més, es van observar efectes beneficiosos sobre el greix subcutani amb la inclusió de PDOC, millorant la seua concentració en àcid oleic. La co-digestió anaeròbia de subproductes agrícoles i purins millora el BMP de la mescla de substrats en comparació amb la digestió única de purins. Es van obtenir majors valors de BMP amb l'addició dels substrats agrícoles, la qual cosa confirma el millor rendiment dels sistemes en co-digestió a nivells d'inclusió adequats. Les combinacions amb tomaca, pimentó i bresquilla al nivell d'inclusió 3 (50% de SV) van aconseguir el major BMP. Això va suposar un increment del BMP del 41% amb tomaca, 44% amb pimentó, 28% amb bresquilla i 12% amb caqui. Els substrats vegetals van mostrar un major contingut en lípids, proteïnes, lignina i cel·lulosa que els substrats de fruita. / [EN] Nowadays the sustainability of the pig sector relies on its capability to respond to the increasing demands for livestock products that are arising from population growth, adapting to changes in the economic and policy contexts, and improving its environmental performance through the mitigation of its impact on climate. In this framework, the use of the agro-industrial by-products offers potential alternative raw materials for animal production with a lower associated environmental burden in the form of feedstuffs for livestock, source of bioactive compounds or raw materials useful in bioenergy production. This PhD thesis aims to evaluate the use of Mediterranean agro-industrial by-products as feed ingredients for pigs or co-substrates for biogas production. To fulfil these objectives, four trials were designed and conducted to evaluate the use of olive oil and orange juice industry by-products in swine nutrition, assessing its nutritional value and the consequences of its inclusion in the diet on animals' performance and health, final product quality traits and gas emissions associated to the pig slurry. Additionally, one more trial was conducted to evaluate the effect of four agricultural substrates (tomato, pepper, peach and kaki) on the biochemical methane potential (BMP) in anaerobic co-digestion with pig slurry, focusing on the type of substrate and its inclusion level on the final substrate's mixture. The results presented in this PhD Thesis from the nutritional value assays indicate that the olive cakes and orange pulps tested can be potentially included in pig diets with associated changes in urine and faeces nutrients excretion that leads to modifications in the potential ammonia and BMP emissions from slurries. Concerning olive cake by-products, the nutritional value assay designed to test the crude (COC) and partially defatted (PDOC) olive cakes showed that they are appreciable sources of insoluble fibre but have limited energy value (11.2 and 7.4 MJ/kg DM for COC and PDOC respectively) and a low value as protein source. On the contrary, the dehydrated (DOP) and ensiled sun-dried (ESDOP) orange pulps tested are a relevant energy source (14.2 and 13.2 MJ/kg DM for DOP and ESDOP respectively) with added value in terms of SF concentration. With respect to the in vitro potential ammonia and BMP emissions assays, the by-products tested led to a decreased N excretion in urine and, in the case of the OC, increased DM excretion in faeces. The ammonia emission per kg of slurry decreased with the inclusion of olive cake and orange pulp, whereas the BMP per animal and per day was negatively affected by the inclusion of olive cake obtaining higher BMP with these by-products. Regarding the performance assays, the PDOC and the DOP may be included in balanced pig diets at rates of up to 120 and 240 g/kg respectively, without negative effects in the case of PDOC and minor effects for DOC on growth performance, body composition and carcass quality traits. Contrary to what was expected, the inclusion of PDOC and DOP did not affect microbial counts nor excreta volume, composition and global gas emission from the slurry. Additionally, beneficial effects on subcutaneous fat were observed with the inclusion of PDOC, improving its oleic acid concentration. The anaerobic co-digestion of agricultural by-products and pig slurry improves the BMP from the mixture compared to only pig slurry anaerobic digestion. Higher BMP values were obtained with increasing addition of agricultural substrate, confirming the better performance of co-digestion systems at adequate inclusion levels. In fact, combinations with tomato, pepper and peach at inclusion level 3 (50% of VS) achieved the highest BMP. This resulted in an increase in BMP of 41% with tomato, 44% with pepper, 28% with peach and 12% with kaki. Vegetable substrates (pepper and tomato) showed higher lipid, protein, lignin and cellulose content than fruit substrates (kaki and peach). / Ferrer Riera, P. (2021). Valorisation of Mediterranean agroindustrial by-products in pig production as feed and anaerobic co-digestion of slurry [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/171747 / Compendio