Výsledky vyhledávání - "Breanne Ilse"

Effects of increasing field pea (Pisum sativum) level in high-concentrate diets on meat tenderness and sensory taste panel attributes in finishing steers and heifers

Autor: M. L. Bauer, R. J. Maddock, K.R. Maddock Carlin, G. P. Lardy, D. M. Larson, V. L. Anderson, Breanne Ilse

Publikováno v: The Professional Animal Scientist. 29:33-38

Two experiments were conducted to determine the effect of increasing field pea level in high-concentrate finishing cattle diets on beef palatability including Warner-Bratzler shear force (WBSF), sensory panel tenderness, juiciness, flavor, and off-fl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::88ad866d3a2a201217f3cd41c587acd4
https://doi.org/10.15232/s1080-7446(15)30192-3

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Effects of increasing levels of distillers grains in barley-based diets on growing and finishing feedlot performance, carcass traits, and nutrients in manure

Autor: V. L. Anderson, Breanne Ilse, R. Wiederholt

Publikováno v: The Professional Animal Scientist. 27:547-552

Two feedlot trials evaluated increasing levels (0, 12, 24, and 36% DM basis) of dried distillers grains plus solubles (DDGS) in barley-based diets. The DDGS replaced barley and canola meal in both trials. In the growing trial, diets (121 Mcal/kg NE

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::138e1f19c2778f7b2cabe3aa59be2086
https://doi.org/10.15232/s1080-7446(15)30537-4

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REVIEW: Field Pea Grain for Beef Cattle

Autor: Greg Lardy, Breanne Ilse, Vern Anderson

Publikováno v: The Professional Animal Scientist. 23:1-7

Field pea (Pisum sativum) grain is a nutrient-dense grain legume that is a palatable source of CP (25.3%), energy (1.48 NE g Mcal/kg), and other nutrients for beef cattle. Field pea grain is highly digestible, but the starch fermentation and ruminal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fb1523a7dda0cf3d75771478e2bfbcff
https://doi.org/10.1532/s1080-7446(15)30931-1

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Predicting beef tenderness using color and multispectral image texture features

Autor: W.L. Keller, Breanne Ilse, A.N. Lepper, Xin Sun, J.D. Magolski, Kunjie Chen, K.R. Maddock-Carlin, V. L. Anderson, Eric P. Berg, C.A. Schwartz

Publikováno v: Meat science. 92(4)

The objective of this study was to investigate the usefulness of raw meat surface characteristics (texture) in predicting cooked beef tenderness. Color and multispectral texture features, including 4 different wavelengths and 217 image texture featur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad24f61599709a18bce2fa0abbd674df
https://pubmed.ncbi.nlm.nih.gov/22647652

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