The egg is a source of macro and micronutrients that support embryonic development to hatching. Its nutrient diversity and price have made it a staple food for humans. Learn how hens’ feed can be enriched to transfer certain nutrients into eggs and change their nutritional content.
Dr. Marie-Pierre Létourneau Montminy is an associate professor in the Department of Animal Sciences at Université Laval in Quebec City.
She earned her MSc at AgroParisTech. She obtained a PhD from AgroParisTech and Université Laval. She then completed a post-doctoral internship on precision pig feeding at Agriculture and Agri-Food Canada.
Her main research objective is the production of sustainable animal proteins, particularly by optimizing the use of phosphorus and nitrogen in swine and poultry by understanding and quantifying the impact of feed and animal factors through animal testing, meta-analyses and modelling to help formulate an environmentally friendly, healthier and low-cost diet.
She holds two research chairs, a MAPAQ Chair in increased contaminants in animal products and a Tier 2 Canada Research Chair in sustainable animal protein production.
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