The main objective of the study is to understand how alternative ingredients, such as microalgae oils, modulate the fish's gut microbiome. Furthermore, the research aims to determine how these changes influence the availability of omega-3 fatty acids and, consequently, the nutritional quality of the gilthead seabream fillet.
Researcher Simona Rimoldi and doctoral student Violeta Kalemi worked under the supervision of Federico Moroni. During their stay, they characterized the intestinal bacterial communities of gilthead seabream fed with different controlled diets.
In addition to experimental work, the participants received practical training in advanced genetic sequencing techniques and bioinformatic data analysis, key skills in current marine research.
