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Giuseppe Luciano

Giuseppe Luciano

D-Index & Metrics

Animal Science and Veterinary

D-Index
36
Citations
4283
World Ranking
1643
National Ranking
72

Overview

Giuseppe Luciano is affiliated with the University of Catania in Italy. Their research primarily falls within the broad domain of Agricultural and Biological Sciences, with significant contributions to subfields such as Animal Science and Zoology, Agronomy and Crop Science, Nutrition and Dietetics, Insect Science, and Genetics.

The main thematic focus of their work includes Meat and Animal Product Quality, Ruminant Nutrition and Digestive Physiology, and Nuts Composition and Effects. Other topics addressed in their publications include Animal Nutrition and Physiology, Bee Products Chemical Analysis, Genetic and Phenotypic Traits in Livestock, and Fatty Acid Research and Health.

Frequent coauthors in their research include Antonio Natalello, Alessandro Priolo, Bernardo Valenti, Ruggero Menci, and Martino Musati. Their work has been published repeatedly in several notable journals, reflecting ongoing contributions to these fields. The most common venues for their research are Meat Science, Animal Feed Science and Technology, Journal of Dairy Science, Journal of Animal Science, and Scientific Reports.

Selected recent papers illustrate the topics and scope of their studies:

  • Ability of tannins to modulate ruminal lipid metabolism and milk and meat fatty acid profiles, 2020, Animal Feed Science and Technology
  • Effects of two tannin extracts at different doses in interaction with a green or dry forage substrate on in vitro rumen fermentation and biohydrogenation, 2021, Animal Feed Science and Technology
  • Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat, 2020, Meat Science
  • Effect of Feeding Hazelnut Skin on Animal Performance, Milk Quality, and Rumen Fatty Acids in Lactating Ewes, 2020, Animals
  • Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat, 2020, Meat Science

Best Publications

  • The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality

    Valentina Vasta;Giuseppe Luciano

  • Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins.

    V. Vasta;M. Mele;A. Serra;M. Scerra

  • Sustainability of feeding plant by-products: A review of the implications for ruminant meat production

    Saheed A. Salami;Saheed A. Salami;Giuseppe Luciano;Michael N. O'Grady;Luisa Biondi

  • Dietary tannins improve lamb meat colour stability

    G. Luciano;F.J. Monahan;V. Vasta;L. Biondi

  • Bacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins.

    Valentina Vasta;David R. Yáñez-Ruiz;Marcello Mele;Andrea Serra

  • Lipid and colour stability of meat from lambs fed fresh herbage or concentrate

    G. Luciano;F.J. Monahan;V. Vasta;P. Pennisi

  • Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

    G. Luciano;V. Vasta;F.J. Monahan;P. López-Andrés

  • Ability of tannins to modulate ruminal lipid metabolism and milk and meat fatty acid profiles

    Pilar Frutos;Gonzalo Hervás;Antonio Natalello;G. Luciano

  • Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

    G. Luciano;M. Pauselli;M. Servili;E. Mourvaki

  • Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep

    Patricia López-Andrés;Giuseppe Luciano;Valentina Vasta;Trevor M. Gibson

  • Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations

    G Luciano;Aidan Moloney;A Priolo;F T Röhrle

  • Characterisation of the ruminal fermentation and microbiome in lambs supplemented with hydrolysable and condensed tannins.

    Saheed A Salami;Saheed A Salami;Bernardo Valenti;Marco Bella;Michael N O'Grady

  • Dietary citrus pulp reduces lipid oxidation in lamb meat.

    L Inserra;A Priolo;L Biondi;M Lanza

  • Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs.

    Valentina Vasta;Dorra Aouadi;Daniela M.R. Brogna;Manuel Scerra

  • Carotenoid, colour and reflectance measurements in bovine adipose tissue to discriminate between beef from different feeding systems.

    F.T. Röhrle;A.P. Moloney;M.T. Osorio;G. Luciano

  • Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara.

    B. Valenti;A. Natalello;V. Vasta;L. Campidonico

  • The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition.

    M. Mele;A. Serra;Mariano Pauselli;Giuseppe Luciano

  • Effect of Feeding Pomegranate Byproduct on Fatty Acid Composition of Ruminal Digesta, Liver, and Muscle in Lambs

    Antonio Natalello;Giuseppe Luciano;Luciano Morbidini;Bernardo Valenti

  • The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: implication for dietary discrimination.

    Valentina Vasta;Giuseppe Luciano;Corrado Dimauro;Florian Röhrle

  • Dietary pomegranate by-product improves oxidative stability of lamb meat.

    Antonio Natalello;Alessandro Priolo;Bernardo Valenti;Michela Codini

  • Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition.

    M. Scerra;G. Luciano;P. Caparra;F. Foti

  • The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils

    Dorra Aouadi;Giuseppe Luciano;Valentina Vasta;Saida Nasri

Frequent Co-Authors

Alessandro Priolo
Alessandro Priolo University of Catania
Massimiliano Lanza
Massimiliano Lanza University of Catania
L. Biondi
L. Biondi University of Catania
Frank J. Monahan
Frank J. Monahan University College Dublin
Joseph P. Kerry
Joseph P. Kerry University College Cork
Pilar Frutos
Pilar Frutos Spanish National Research Council
Marcello Mele
Marcello Mele University of Pisa
Simona Mattioli
Simona Mattioli University of Perugia
Pablo G. Toral
Pablo G. Toral Spanish National Research Council
Gonzalo Hervás
Gonzalo Hervás Spanish National Research Council

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