Grazia Pastorelli, PhD
Associate Professor of Veterinary Medicine

University of Milan
Via Celoria, Milano, Italy
Phone: 0039-0250315756


July 1987 High school diploma Classical Liceum
November 1992 Degree in “Animal Science”, University Bologna, Italy
June 1997 PhD. in “Animal Nutrition and Technology of Animal Husbandry”, University of Molise, Italy
November 1997-November 1999 Post doc fellowship in “Animal Nutrition and Technology of Animal Husbandry, University of Molise, Italy
November 2001 - December 2014 Researcher in Animal Nutrition at University of Milan


Grazia Pastorelli received her PhD in Animal Nutrition and Technologies of Animal Husbandry, University of Molise in CB (Italy) in 1997. During doctorate she spent six months at CBOK (Chemical and Biochemical Centre), Catholic Technical University of East Fiandre, Gent (Belgium) studying sensory evaluation and the measurement of flavour compounds in meat. After a post doc fellowship in Animal Nutrition and Technologies of animal breeding (1997-1199) she worked in collaboration with CBOK laboratory (Gent, Belgium) for aroma composition of Parma ham (2000) and in the same year she obtained by OECD (Organisation for Economic Co-operation and Development) a fellowship within the research programme: ”Biological Resource Management for sustainable Agriculture systems” at Unité Mixte de Recherches sur le Veau et le Porc, INRA, Saint Gilles, FRANCIA. Project title: “Effects of conjugated linoleic acid (CLA) on lypogenesis in muscle and adipose tissue of rabbit and pork”. She joined the Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Uppsala for a study on different feeding lipid source integration in sows and effect on piglets in 2004. In 2011 worked at University of Malta, for one month, on gas test in animal feed (Ankom Technologies). From November 2001 till December 2014 she was Researcher at University of Milano focusing her research activity on animal nutrition and its effect on meat quality. From January 2015 is Associate Professor belonging to the Department of Veterinary Medicine and continues to work on animal nutrition linking the effect of animal nutrition on health status and welfare and animal nutrition and meat and processed meat quality.

Author and co-author of more than 70 publications of which 35 in journals of international relevance indexed by common databases (WOS, SCOPUS).

Research Interest

  • Animal Nutrition
  • Meat quality
  • Animal Welfare
  • Oxidative stress

Scientific Activities

Professional Activities
Current position Associate Professor at Department of Veterinary Medicine, University of Milan
Lecturing University of Milan:
2002 – 2010 Animal Nutrition
2011- to date Feeding and welfare of pig specie, in practice
2014- to date Animal nutrition and food quality
2014-to date Natural additives for controlling of health status in animal husbandry

Membership of Professional Bodies and University Committes:

  1. ASPA - Scientific association of Animal production
  2. Member in the post graduate Specialization School in Swine Pathology from 2011 to 2015
  3. Member of the Italian Society of Veterinary Sciences (SISVet) from 1994 to 2010.
  4. Faculty Member of Doctorate in Animal Nutrition and Technology of Animal Husbandry from 2000 to 2014 and from 2014 to date Faculty Member of school of Doctorate in Veterinary and Animal Science


  1. Rossi R., Ratti S., Pastorelli G., Maghin F., Martemucci G., Casamassima D., D’alessandro A.G. Corino C. (2017). Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae. Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.8334
  2. Pastorelli G., Rossi R., Guarino M., Borgonovo F., Candotti P., Corino C. (2016). Livestock Precision Farming and the Kit Radicaux Libres Test: Two Simple Approaches to Detect Variation in Piglets’ Behaviour and Welfare. Journal of Agricultural Science, Vol., 8, 3,44-55.
  3. Di Giancamillo A., Rossi R., Pastorelli G., Deponti D., Carollo V., Casamassima D., Domeneghini C., C. Corino (2015). The effects of dietary verbascoside on blood and liver oxidative stress status induced by a high n-6 polyunsaturated fatty acids diet in piglets. Journal of Animal Science, 93: 6: 2849-2859.
  4. Pastorelli G., Rossi R., Ratti S., Corino (2015). Plant extracts in heavy pig feeding: effects on quality of meat and Cremona salami. Animal Production Science, 56 1199-1207.
  5. Palazzo M., Vizzarri F., Nardoia M., Ratti S., Pastorelli G., Casamassima D. (2015). Dietary Lippia citriodora extract in rabbit feeding: effects on quality of carcass and meat. Archives of Animal Breeding, 58, 355–364.
  6. Pastorelli G., Faustini M., Attard E. (2014) In vitro fermentation of feed ingredients by fresh or frozen pig fecal inocula. Animal Science Journal. 85(6), 690-697.
  7. De Marco M, Salcedo W L, Pastorelli G, Rossi R, Corino C, Bergagna S., Mellia E, Gennero MS, Biasibetti E, Capucchio M T, Nurisso S, Tarantola M, Forneris G, Schiavone A. (2015). Effects of Verbascoside Supplemented Diets on Growth Performance, Blood Traits, Meat Quality, Lipid Oxidation and Histological Features in Broiler Chickens. Italian Journal of Animal Science, 14, 172-178.
  8. Pastorelli G, R. Rossi, E. Zanardi, S. Ghidini C. Corino (2014). Two different forms and levels of CuSO4 in piglet feeding: liver, plasma and faeces copper status. Journal of Animal and Feed Sciences, 23, 2014, 52–57.
  9. Rossi R., Pastorelli G., Corino, C. (2013). Application of KRL test to assess total antioxidant activity in pigs: sensitivity to dietary antioxidants. Research in Veterinary Science, 94: 372-377.
  10. Rossi R., Pastorelli G., Cannata S., Tavaniello S., Maiorano G., Corino C. (2013). Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork. Meat Science, 95: 542-548.
  11. Pastorelli G., Faustini M., Corino C., Rossi R. (2013). Kit RadicauxLibres, a new innovative biological application for monitoring oxidative stress in pigs. Italian Journal of Animal Science, 12, n. 3 432-435.
  12. Pastorelli G., Rossi, R., Corino C. (2012). Influence of Lippia citriodora verbascoside on growth performance, antioxidant status, and serum immunoglobulins content in piglets. Czech Journal of Animal Science 57, (7): 312–322.
  13. Rossi R., Pastorelli G., Cannata S. C. Corino. (2010). Recent advances in the use of fatty acids as supplements in pig diets: A review. Animal Feed Science and Technology 162: 1-11.
  14. Pastorelli G., Neil M., Wigren I. (2009). Body composition and muscle glycogen contents of piglets of sows fed diets differing in fatty acids profile and contents. Livestock Science, 123, p. 329-334, ISSN: 1871-1413.
  15. Di Giancamillo A., Rossi R., Vitari F., Pastorelli G., Corino C., Domeneghini C. (2009). Dietary conjugated linoleic acids decrease leptin in porcine adipose tissue. Journal of Nutrition, 139: 1867-1872.
  16. Corino C., Pastorelli G., Rosi F., Bontempo V., Rossi R. (2009). Effect of dietary conjugated linoleic acid supplementation in sows on performance and immunoglobulin concentration in piglets. Journal of Animal Science, 87, 2299-2305.
  17. Corino C, R. Rossi, M. Musella, G. Pastorelli, S. Cannata (2009). Effect of different production typologies on chemical, physical and sensory characteristics of Italian commercial pork. Journal of the Science of Food and Agriculture, vol. 89, p. 463-469.
  18. Rossi R, A. Costa, M. Guarino, F. Laicini, G. Pastorelli, C. Corino (2008). Effect of group size-floor space allowance and floor type on growth performance and carcass characteristics of heavy pigs. Journal of Swine Health and Production, 16, 304-311.
  19. Corino C., Musella M., Pastorelli G, Rossi R., K. Paolone, L. Costanza, A. Manchisi, G. Maiorano (2008). Influence of dietary conjugated linoleic acid (CLA) and total lysine content on growth, carcass characteristics and meat quality of heavy pigs. Meat Science, vol. 79, 307-316.
  20. Corino C., Lo Fiego D.P., Macchioni P., Pastorelli G., Di Giancamillo A., Domeneghini C., Rossi R. (2007). Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits. Meat Science, 76, 19-28.
  21. Pastorelli G, Musella M, Zaninelli M, Tangorra F, Corino C (2006). Static spatial requirements of growing-finishing and heavy pigs. Livestock Science, 105, 260-264
  22. Pastorelli G, Moretti V.M., Macchioni P., Lo Fiego D.P., Santoro P., Panseri S., Rossi R., Corino C. (2005). Influence of dietary conjugated linoleic acid on the fatty acid composition and volatile compounds profile of heavy pig loin muscle. Journal of the Science of Food and Agriculture, 85, 2227-2234.
  23. Lo Fiego DP, Macchioni P, Santoro P, Pastorelli G, Corino C. (2005). Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham. Meat Science, 70, 285-291.
  24. Bontempo V., Sciannimanico D., Pastorelli G., Rossi R., Rosi F., Corino C. (2004) Influence of dietary conjugated linoleic acid on performance and immunologic parameters in lactating sow and piglets. Journal of Nutrition, 134:817-824.
  25. Corino C., Filetti F., Gambacorta M., Manchisi A., Magni S., Pastorelli G., Rossi R., Maiorano G. (2004). Influence of dietary conjugated linoleic acids (CLA) and age at slaughtering on meat quality and intramuscular collagen in rabbits. Meat Science, 66, 97-103.
  26. Corino C., Magni S., Pastorelli G., Rossi R., Mourot J. (2003) Effect of conjugated linoleic acid on meat quality, lipid metabolism and sensory characteristics of dry-cured hams from heavy pigs. Journal of. Animal Science, 81, 2219-2229.
  27. Pastorelli G, Magni S., Rossi R., Pagliarini E, Baldini P., Dirinck P., Van Opstaele F., Corino C. (2003). Influence of dietary fat composition on fatty acid composition and sensory properties of dry-cured Parma ham. Meat Science, 65, 571-580.
  28. Corino C., Mourot J., Magni S., Pastorelli G., Rosi F. (2002) Influence of dietary conjugated linoleic acid on growth, meat quality, lipogenesis, plasma leptin and physiological variables of lipid metabolism in rabbits. Journal of Animal Science 80: 1020-1028.
  29. Corino C., Magni S., Pagliarini E., Rossi R., Pastorelli G., Chiesa L.M. (2002). Effects of dietary fats on meat quality and sensory characteristics of heavy pig loins. Meat Science, 60: 1-8.
  30. Oriani G.,Salvatori G., Pastorelli G., Pantaleo L.,Ritieni A., Corino C.(2001). Oxidative status of plasma and muscle in rabbits supplemented with dietary vitamin E. J. Nutr. Bioch., 12: 138-143.
  31. Corino C., Pastorelli G., Pantaleo L., Oriani G., Salvatori G. (1999). Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E. Meat Science, 52: 285-289.
  32. Corino C., Oriani G.,Pantaleo L., Pastorelli G., Salvatori G. (1999). Vitamin E in heavy pigs. Influence of dietary vitamin E supplementation on heavy pig carcass characteristics, meat quality, and vitamin E status. Journal of Animal Science, 77: 1755-1761.

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