About

John Otto is a Research Fellow in Veterinary Sciences Discipline at the College of Public Health, Medical & Veterinary Sciences, JCU. He successfully completed and obtained his PhD in Animal Nutrition and Genetics from the University of Tasmania, Australia (2012-2016). Certificate of Research from the University of Tasmania (2014), Honours in Animal Quantitative Genetics from University of Tasmania (2011), Bachelor of Agricultural Science degree from the University of Tasmania (2011), Australia.

He joined James Cook University's College of Public Health, Medical & Veterinary Sciences in 2018 as a Postdoctoral Research Fellow. He was a lecturer in Animal Production Systems at the University of Tasmania (2017) and currently lecturing in Animal Nutrition at James Cook University (2018-). His educational training and qualifications span across agricultural science, Animal Science, Animal Production, Animal Nutrition, Agronomy, Pasture Science and Pasture management.  His current research interests include:  Nutrition-genetic interactions and molecular mechanisms in omega-3 supplemented sheep, beef and dairy cattle, Reproductive hormone changes in response to nutritional supplementation in sheep, beef and dairy cattle. Fatty acid composition in response to nutritional supplementation in sheep, beef and dairy cattle. Gene expression of fat-related genes in muscle and mammary gland tissues of ruminant livestock. Nutritional manipulation of meat and milk qualities in ruminant livestock.

Dr John Otto has published in peer-reviewed scientific journals and conference proceedings. Supervised HDR students from diverse cultural backgrounds. He was a Finalist for the Australian Fulbright Postdoctoral Scholarships in 2014. He won the Crawford Fund Conference Scholarship (2016), Australian Postgraduate Awards (2012) and Tasmania Institute of Agriculture Postgraduate Scholarship (2012).

His membership of professional bodies include: Federation Of Animal Science Societies (FASS), American Dairy Science Association, Crawford Fund International, Researchers in International Agriculture Development (RAID), Australian Volunteers International and AMNESTY International.

Teaching
  • TV5210: Animal Nutrition (Level 5; TSV)
  • TV5320: Applied Protocol Writing (Level 5; TSV)
Interests
Research
  • Nutrition-genetic interactions and molecular mechanisms in omega-3 supplemented sheep, beef and dairy cattle.
  • Reproductive hormone changes in response to nutritional supplementation in sheep, beef and dairy cattle.
  • Fatty acid composition in response to nutritional supplementation in sheep, beef and dairy cattle.
  • Gene expression of fat-related genes in muscle and mammary gland tissues of ruminant livestock
  • Nutritional manipulation of meat and milk qualities in ruminant livestock.
Experience
  • 2021 to present - Lecturer in Nutrition and Genetics, James Cook University (Townsville)
  • 2018 to 2019 - Postdoctoral Research Fellow, James Cook University (Townsville)
  • 2017 - Lecturer, University of Tasmania (Sandy Bay)
  • 2012 to 2016 - PhD, University of Tasmania (Sandy Bay, Burnie)
  • 2007 to 2011 - Undergraduate, Agricultural Science, University of Tasmania (Sandy Bay)
Research Disciplines
Socio-Economic Objectives
Honours
Awards
  • 2021 to 2023 - 2021 - Research Grant Award - $456,000 -Science Industry Endowment Fund Ross Metcalf STEM + Business Fellowship co-funded by Tattykeel Pty Ltd Award - MARGRA Lamb Brand SNP DNA-marker identification and genetic selection index for eating quality
  • 2020 - Research Grant Award - $56,372- Australian Commonwealth Innovation Connections Research Grant-Gene Sequencing and Expression of Omega-3 Long Chain Polyunsaturated Fatty Acids and Correlations with Key Sensory Eating Characteristics in Lamb
Publications

These are the most recent publications associated with this author. To see a detailed profile of all publications stored at JCU, visit ResearchOnline@JCU. Hover over Altmetrics badges to see social impact.

Journal Articles
More

ResearchOnline@JCU stores 22+ research outputs authored by Dr John Otto from 2013 onwards.

Current Funding

Current and recent Research Funding to JCU is shown by funding source and project.

Department of Industry - Innovations Connections

Developing a Novel Selection Index for Meat Eating Quality for the Beef Cattle Industry

Indicative Funding
$291,529 over 1 year (administered by Forest Pastoral Co Pty Ltd)
Summary
The primary objective of this research is to design a genetic selection index using an innovative and minimally invasive muscle biopsy sampling technique and actual laboratory analysis-derived data. Health-beneficial n-3 LC-PUFA, IMF and FMP data would be used to develop an algorithm for directly quantifying the genetic worth of Wagyu, Angus and Hereford beef cattle while they are still alive. Such a genetic selection index will enable beef farmers to make early and informed decisions about their breeding studs and replacement herds for improving meat eating quality traits. Longissimus thoracis et lumborum muscle biopsy samples from a total of 100 Wagyu, Angus and Hereford cattle raised and managed by Forest Co Pty Ltd at Bowen Genetics Stud in Barraba, NSW will be used to: 1. Analyse intramuscular fat content in the laboratory; 2. Analyse intramuscular fat melting point in the laboratory; 3. Analyse omega-3 long chain fatty acid composition in the laboratory; 4. Develop Genetic Selection Index algorithm for meat quality ranking; and 5. Extract DNA, design primers, run PCR assays and sequence lipogenic genes for SNP identification.
Investigators
Aduli Malau-Aduli and John Otto (College of Public Health and Medical & Vet Sciences)
Keywords
Change-3 Long Chain Polysaturated Fatty; Intramuscular Fat; Fat Melting Point; Genetic Selection Index; Beef Cattle - Wagyu Angus; Meat Quality

Department of Industry - Innovations Connections

Gene Sequencing and Expression of Omega-3 Long Chain Polyunsaturated Fatty Acids and Correlations with Key Sensory Eating Characteristics in Lamb

Indicative Funding
$50,000 over 1 year, in partnership with Tattykeel Research Pty Ltd ($56,372)
Summary
1. Development of a proprietary DNA signature and correlations with omega-3 long chain polyunsaturated fatty acids and key sensory eating quality characteristics in Tattykeel Australian White sheep and a branded lamb product that is genetically different to other lamb breeds marketed on the basis of sensory eating quality characteristics, similar to the Wagyu breed for the beef sector. This project has the ability to see lamb as a protein cross over from the food industry to the health sector due to its high long chain omega-3 content. 2. DNA signature testing that can be licenced to other breeders domestically and internationally. The biochemical analysis of muscle samples to evaluate IMF, FMP and omega 3 Content can be licenced to seed stock producers to accurately quantify sensory eating quality markers. Licencing the branding rights to lamb products derived from the Tattykeel Australian White breed.
Investigators
Aduli Malau-Aduli and John Otto (College of Public Health and Medical & Vet Sciences)
Keywords
Omega-3 Long Chain Polyunsaturated Fatty; Australian White Lamb; Gene sequencing; Gene Expression; Meat Quality; Sensory eating traits

Department of Industry - Innovations Connections

Genetic selection for health beneficial long-chain omega-3s in Australian White Lambs

Indicative Funding
$50,000 over 1 year, in partnership with Tattykeel Research Pty Ltd ($50,118)
Summary
Genetic selection and nutrigenomics of meat eating quality in Australian White sheep with emphasis on long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFA), is the major focus of this research. The aim is to create a unique DNA signature to measure Omega 3 and key sensory eating quality characteristics in lamb through the use of lipid biochemistry muscle evaluation and nutri-genetic and genomic advances. The project will lead to the development of a proprietary DNA signature to measure omega-3 and key sensory eating quality characteristics in lamb as well as a branded lamb product that is genetically different to other lamb breeds marketed on the basis of sensory eating quality characteristics, similar to the Wagyu breed for the beef sector. This project has the ability to see lamb as a protein crossover from the food industry to the health sector due to its high long chain omega 3 content. Furthermore, the project is expected to result in DNA signature testing that can be licenced to other breeders domestically and internationally. The lipid biochemistry analysis of muscle samples to evaluate IMF, FMP and omega-3 content can be licenced to seed stock producers to accurately quantify sensory eating quality markers. Licencing the branding rights to lamb products derived from the Tattykeel Australian White breed, similar to the Angus Beef arrangement with many restaurants and retail channels, will result in strong commercial benefit.
Investigators
Aduli Malau-Aduli and John Otto (College of Public Health and Medical & Vet Sciences)
Keywords
australian white lamb; omega-3 long-chain PUFA; Meat eating quality; intramscular fat content/composition; nutrigenomics; fat melting point
Collaboration

The map shows research collaborations by institution from the past 7 years.
Note: Map points are indicative of the countries or states that institutions are associated with.

  • 5+ collaborations
  • 4 collaborations
  • 3 collaborations
  • 2 collaborations
  • 1 collaboration
  • Indicates the Tropics (Torrid Zone)

Connect with me
Share my profile
Share my profile:
jcu.me/john.otto

Email
Location
  • 94.206, Veterinary and Biomedical Sciences (Townsville campus)
Advisory Accreditation
Primary Advisor
Find me on…
Icon for ResearchGate profile Icon for Scopus Author page

Similar to me

  1. Dr Katheline Hua
    JCU Singapore
  2. A/Prof Bunmi Malau-Aduli
    College of Medicine & Dentistry
  3. Mr Chris Gardiner
    College of Public Health, Medical & Vet Sciences
  4. Dr Donna Martin
    College of Public Health, Medical & Vet Sciences
  5. Prof Aduli Malau-Aduli
    College of Public Health, Medical & Vet Sciences