H&N International welcomes new nutritionist for the Americas and Europe

Nutrition is one of the keys to driving layers and egg targets towards the individual’s desired outcome and local market demand. For Dr. Rocco Emilio Scappaticcio, it’s pure fascination, and one he has dedicated his professional life to:

“Because nutrition alone already gives producers fascinating abilities. By administering different diets or by changing to feeding with new ingredients, you can really meet the requirements of the birds and solve the flock’s problems!”

says Dr. Rocco Emilio Scappaticcio.

H&N International is very proud to broaden the team with another specialist for layer-targeted nutrition:
Dr. Scappaticcio, the new nutritionist for the Americas and Europe, joined on 1st January 2023 and will set out to support the regions immediately.

Born in Formia, Italy, and based in Spain by marriage, Dr. Scappaticcio brings more than eight years of experience in egg production alone to the team. Before joining H&N International, he worked as a technical nutritionist and Research and Development (R&D) department manager for one of the top egg producers in Spain.
Before that, he also acquired in-depth experience in working for different Italian companies and consulting services such as the Confederazione Italiana Agricoltori (CIA) and the public authority for agricultural market research and the information sector known as Istituto di Servizi per il Mercato Agricolo Alimentare (ISMEA).

His first work experience took him to Spain as a research technician assistant in the poultry research center of Nutreco. Consequently, a master’s degree in Animal Production and Health from the Universidad Politécnica de Madrid (UPM) soon followed. And of course, also Dr. Scappaticcios’ Ph.D., which was completed in June 2022, again at the UPM, which is about layer nutrition and titled “Influence of the energy and digestible lysine content of the diet on performance and egg quality of brown egg-laying hens”.
Furthermore, after his thesis Dr. Scappaticcio has now published more about the nutritional effects and interdependencies of nutrients:

1. Effect of pre-peak feeding strategy on performance, egg quality, and tibiae mineralization of brown egg-laying hens from 27 to 62 weeks of age.
2. Effects of the source and level of digestible phosphorus in the diet on performance and egg quality of brown egg-laying hens from 64 to 76 weeks of age.
3. Influence of energy concentration and standardized ileal digestible lysine content of the diet on performance and egg quality of brown egg-laying hens from 19 to 59 weeks of age.
4. Effects of source and level of available phosphorus in the diet on performance and egg quality of brown egg-laying hens from 33 to 45 weeks of age.
5. Effects of dietary metabolizable energy and standardized ileal digestible lysine content of the diet on performance and egg quality of brown egg-laying hens from 18 to 41 weeks of age.

And when his mind is not focusing on layer nutrition, what is on his mind?

“Definitely family time! I like to spend time with my loved ones, travelling together, seeing my daughter growing up, learning new things with her, and going out to dinner with my wife.”
Watching football with friends is another thing he enjoys in his spare time.”