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Effects of feeding high oleic soybean oil to growing-finishing pigs on growth performance and carcass characteristics

Journal of animal science, 2022-03, Vol.100 (3)

2022

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Fructose decreases physical activity and increases body fat without affecting hippocampal neurogenesis and learning relative to an isocaloric glucose diet

Scientific reports, 2015-04, Vol.5 (1), p.9589-9589, Article 9589

2015

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Defining a Haplotype Encompassing the LCORL-NCAPG Locus Associated with Increased Lean Growth in Beef Cattle

Genes, 2024-04, Vol.15 (5), p.576

2024

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Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness

Foods, 2022-01, Vol.11 (1), p.131

2022

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The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

Foods, 2021-12, Vol.11 (1), p.106

2021

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Effects of maternal inflammation on growth performance, carcass characteristics, and meat quality of offspring pigs

Journal of animal science, 2024-01, Vol.102

2024

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The effect of chronic, non-pathogenic maternal immune activation on offspring postnatal muscle and immune outcomes

Journal of animal science, 2024-01, Vol.102

2024

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Comparison of beta-ligands used in cattle production: structures, safety, and biological effects

Journal of animal science, 2021-08, Vol.99 (8)

2021

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The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness

Journal of animal science, 2018-09, Vol.96 (9), p.3768-3776

2018

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Effects of feeding high oleic soybean oil to growing–finishing pigs on loin and belly quality

Journal of animal science, 2022-10, Vol.100 (10)

2022

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Effect of fat quality on sausage processing, texture, and sensory characteristics

Meat science, 2014-03, Vol.96 (3), p.1242-1249

2014

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The American Meat Science Association and Animal Frontiers: 10 yr of partnership

Animal frontiers, 2020-10, Vol.10 (4), p.3-4

Dilger, Anna C

2020

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Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

Comprehensive reviews in food science and food safety, 2013-03, Vol.12 (2), p.183-217

2013

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Influence of feeding thermally peroxidized soybean oil on growth performance, digestibility, and gut integrity in finishing pigs

Journal of animal science, 2018-06, Vol.96 (7), p.2789-2803

2018

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TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide

Journal of animal science, 2019-08, Vol.97 (8), p.3348-3353

2019

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Higher protein intake during resistance training does not potentiate strength, but modulates gut microbiota, in middle-aged adults: a randomized control trial

American journal of physiology: endocrinology and metabolism, 2021-05, Vol.320 (5), p.E900-E913

2021

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Characterizing the amount and variability of intramuscular fat deposition throughout pork loins using barrows and gilts from two sire lines

Journal of animal science, 2020-09, Vol.98 (9), p.1-10

2020

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Effect of porcine reproductive and respiratory syndrome virus infection and soy isoflavone supplementation on carcass cutability and meat quality of pigs

Journal of animal science, 2020-04, Vol.98 (4), p.1-8

2020

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Rapid Communication: Effect of machine, anatomical location, and replication on instrumental color of boneless pork loins

Journal of animal science, 2018-06, Vol.96 (7), p.2747-2752

2018

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Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH

Journal of animal science, 2019-05, Vol.97 (6), p.2460-2467

2019

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Effects of feeding lubabegron on gas emissions, growth performance, and carcass characteristics of beef cattle housed in small-pen environmentally monitored enclosures during the last 3 mo of the finishing period

Journal of animal science, 2021-12, Vol.99 (12)

2021

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Effects of full fat rice bran and defatted rice bran on growth performance and carcass characteristics of growing-finishing pigs

Journal of animal science, 2018-06, Vol.96 (6), p.2293-2309

2018

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Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops

Journal of animal science, 2018-07, Vol.96 (7), p.2710-2722

2018

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Effects of a multielement trace mineral injection and vitamin E supplementation on performance, carcass characteristics, and color stability of strip steaks from feedlot heifers

Journal of animal science, 2018-05, Vol.96 (5), p.1745-1756

2018

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Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analyses techniques

Journal of animal science, 2018-08, Vol.96 (8), p.3161-3172

2018

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Effects of feeding high oleic soybean oil to growing-finishing pigs on growth performance and carcass characteristics

Fructose decreases physical activity and increases body fat without affecting hippocampal neurogenesis and learning relative to an isocaloric glucose diet

Defining a Haplotype Encompassing the LCORL-NCAPG Locus Associated with Increased Lean Growth in Beef Cattle

Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness

The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

Effects of maternal inflammation on growth performance, carcass characteristics, and meat quality of offspring pigs

The effect of chronic, non-pathogenic maternal immune activation on offspring postnatal muscle and immune outcomes

Comparison of beta-ligands used in cattle production: structures, safety, and biological effects

The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness

Effects of feeding high oleic soybean oil to growing–finishing pigs on loin and belly quality

Effect of fat quality on sausage processing, texture, and sensory characteristics

The American Meat Science Association and Animal Frontiers: 10 yr of partnership

Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

Influence of feeding thermally peroxidized soybean oil on growth performance, digestibility, and gut integrity in finishing pigs

TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide

Higher protein intake during resistance training does not potentiate strength, but modulates gut microbiota, in middle-aged adults: a randomized control trial

Characterizing the amount and variability of intramuscular fat deposition throughout pork loins using barrows and gilts from two sire lines

Effect of porcine reproductive and respiratory syndrome virus infection and soy isoflavone supplementation on carcass cutability and meat quality of pigs

Rapid Communication: Effect of machine, anatomical location, and replication on instrumental color of boneless pork loins

Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH

Effects of feeding lubabegron on gas emissions, growth performance, and carcass characteristics of beef cattle housed in small-pen environmentally monitored enclosures during the last 3 mo of the finishing period

Effects of full fat rice bran and defatted rice bran on growth performance and carcass characteristics of growing-finishing pigs

Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops

Effects of a multielement trace mineral injection and vitamin E supplementation on performance, carcass characteristics, and color stability of strip steaks from feedlot heifers

Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analyses techniques

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