Analytical methods at the TTE as part of research projects

  • Determination of dry matter or water content
    › classical drying method
    › freeze drying
  • Fraction of inorganic constituents
    › ash
    › hydrochloric acid insoluble ash (indicator for determination of digestibility)
    › titanium dioxide (indicator for determination of digestibility)
    › microwave digestion for analysis of minerals and trace elements
    › determination of minerals (Na, K, Ca, Mg) and trace elements (Zn, Cu, Fe, Se, Mn) by AAS and phosphorus by UV-Vis photometer
    › determination of elements (Na, K, Ca, Mg, P, S, Zn, Cu, Fe, Se, Mn, Co, Ni, Cr, Mo, Pb, Cd) by ICP-MS (cooperation with the Institute of Bioanalytics and Agro-Metabolomics of the Department IFA-Tulln)
    › phytate content
  • Fraction of nitrogenous compounds
    › total nitrogen by Kjeldahl or Dumas
    › ammonia (photometric determination)
    › biogenic amines by HPLC
    › amino acids by HPLC (excl. Trp, Met, Cys)
    › protein fractionation according to CNCPS
    › protein determination in solutions (Bradford method)
    › protein solubility in KOH and water
    › reactive lysine
  • Fraction of lipids
    › ether extract or ether extract following acid hydrolysis
    › profile of medium and long chain fatty acids by GC
    › vitamin E by HPLC
    › carotenoids (total carotenoids by photometric method, individual carotenoids by HPLC)
    › oxidation stability of fats and oils
  • Fraction of carbohydrates
    › soluble carbohydrates (sugar, starch)
    › fibre (crude fibre, NDF, ADF, ADL, TDF incl. SDF/IDF)
    › carbohydrate fractionation according to CNCPS
    › water holding capacity, water binding capacity, swelling capacity of high-fibre feeds
    › buffering capacity of high-fibre feeds
  • Energy
    › gross energy by bomb calorimeter
    › estimation of ME content in roughage (ELOS)
  • n-alkanes by GC
  • Determination of lead substances for boar taint (skatole, androstenone) in pork and fat
  • Oxidative stability of animal tissue
    › activity of antioxidant enzymes (glutathione peroxidase, superoxide dismutase, catalase)
    › lipid peroxidation (TBARS)
    › total antioxidant capacity (e.g. ABTS, DPPH)
  • Histology
    › staining methods: HE, goblet cell staining (AB-PAS), apoptosis staining (TUNEL), IgA producing cells
    › intestinal morphology
    › laser assisted microdissection of tissues and cells
  • Molecular biology
    › gene expression analysis
    › species identification
  • Gut microbiota
    › Characterisation of the gut microbiota (cooperation with the Department of Food Science and Technology)
    › Microbial metabolites
         › short chain fatty acids (SCFA) by GC
         › lactic acid (photometric determination)
         › ammonia (photometric determination)
         › biogenic amines by HPLC
  • Physical methods
    › rheology (texture profile analysis, shear force, etc.) of animal tissue
    › breaking strength (egg, bones)
    › colour (L*a*b*) of meat, egg (yolk), egg shell, etc.
    › water holding capacity of meat
    › preparation loss and drip loss of meat
    › particle size distribution of feed
    › viscosity of feed and digesta
    › pH value
  • Sensory analyses
    › discrimination test
    › classification tests
    › ranking test
  • Polyphenols
    › total phenols
    › condensed tannins
    › protein precipitation capacity of polyphenols

Sample matrices

  • food
  • feed
  • digesta
  • faeces
  • urine
  • blood
  • animal tissue samples