Linoy Jacobs Position/Title: M.Sc. Candidate email: linoy@uoguelph.ca Phone: Office: ANNU 103 LinkedIn

I started working in the veterinary field when I was fifteen through an internship program offered by my high school. This program allowed me to gain knowledge and experience that advanced my abilities as well as reaffirmed my passion for animal nutrition. Following my internship in 2012, I was hired as a veterinary assistant where I spent most of my summer and winter breaks throughout my undergraduate degree. I graduated from Trent University with an Honours B.Sc. in Biology in 2020. In 2022, I was promoted to veterinary technician where I developed skills such as venipuncture, patient monitoring, and sample collection. Following my passion, I decided to deepen my understanding of animal nutrition through a master's degree at the University of Guelph. I am currently enrolled as an M.Sc. by coursework student under the supervision of Dr. Julang Li. Additionally, I have the privilege of learning laboratory techniques from visiting professor Dr. Nanshan Allen Qi. The focus of our work involves exploring alternative plant protein sources to meet the needs of pork production.

Canola and soybean meal are commonly used sources of protein in feed within the pork industry. Their protein content is relatively high with a well-balanced amino acid profile. However, they also contain Anti-Nutritional Factors (ANFs), such as allergens that cause the inability to digest proteins in livestock. Our lab is fermenting soybean and canola meal to improve the nutritional value and minimize the ANFs, which can be easily absorbed into the small intestines of piglets. Newly weaned piglets are being used as our model organism to evaluate the impact of fermented soybean and canola meal on growth and maturation. Our strategy is to use microorganisms to process feedstuff to increase nutritional value. Factors such as crude protein and total fibre will be measured to evaluate the efficacy of fermentation. The goal of our study is to improve disease resistance, increase tissue repair, and ensure proper intestinal development of newly weaned piglets. Results have shown a reduction in ANFs in the fermented feed versus the unfermented feed¹. The reduction of ANFs in fermented feed may correlate to an increased survival rate among piglets, possible decreased costs of veterinary care, and the decreased use of antibiotics. As such, this would benefit both livestock managers as well as consumers through healthier and more cost-effective pork production. In the future, this project will develop a cost-effective feed with improved nutritional value and reduced need to use animal-derived protein. 

By obtaining my master's degree, I will further develop my abilities to apply animal nutrition to novel and impactful science. Ultimately, I hope to utilize the knowledge and skills I learn to continue working towards a career in the veterinary field. Aside from research, I enjoy painting, weightlifting, and spending time with my nephews.