About

John R Otto completed his PhD in Animal Science and Nutrition from The University of Tasmania, Australia (2016).He joined JCU College of Public Health, Medical & Veterinary Sciences in March 2018 as a Postdoctoral Research.He was a part time lecturer of Animal Production Systems at the University of Tasmania (2017). 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 11 research publications in peer-reviewed scientific journals, edited conference proceedings and abstracts. He has co-supervised 2 research students (1 Masters and 1 Honours) 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) and AMNESTY International.

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
  • 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
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
Other research outputs
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ResearchOnline@JCU stores 13+ 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.

Dept of Industry, Innovation, Climate Change, Science, Research and Tertiary Education - 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 , in partnership with Tattykeel Research Pty Ltd ($56,372 over 2 yrs)
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

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Email
Location
  • 87.204, Veterinary & Biomedical Sciences (Townsville campus)
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