Výsledky vyhledávání

Effect of Brahman genetics on myofibrillar protein degradation, collagen crosslinking, and tenderness of the longissimus lumborum

Autor: K J, Phelps, D D, Johnson, M A, Elzo, C B, Paulk, J M, Gonzalez

Publikováno v: Journal of animal science. 95(12)

The objective of this study was to examine the effect of percent Brahman genetics on Warner–Bratzler shear force (WBSF), desmin and troponin-T (TnT) degradation, hydroxylysyl pyridinoline (HP) crosslink content, and perimysial collagen melting temp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::6a5112070f219dc57926ff21996cb729
https://pubmed.ncbi.nlm.nih.gov/29293748

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Effects of anabolic implants and ractopamine-HCl on muscle fiber morphometrics, collagen solubility, and tenderness of beef longissimus lumborum steaks

Autor: S M, Ebarb, K J, Phelps, J S, Drouillard, K R, Maddock-Carlin, M A, Vaughn, D D, Burnett, J A, Noel, C L, Van Bibber-Krueger, C B, Paulk, D M, Grieger, J M, Gonzalez

Publikováno v: Journal of animal science. 95(3)

The objective of this study was to examine the effects of growth-promoting technologies (GP) and postmortem aging on longissimus lumborum muscle fiber cross-sectional area (CSA), collagen solubility, and their relationship to meat tenderness. Two gro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::013eab2d34c36b226aed73220588b05f
https://pubmed.ncbi.nlm.nih.gov/28380530

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Effects of wheat source and particle size in meal and pelleted diets on finishing pig growth performance, carcass characteristics, and nutrient digestibility

Autor: J A, De Jong, J M, DeRouchey, M D, Tokach, S S, Dritz, R D, Goodband, C B, Paulk, J C, Woodworth, C K, Jones, C R, Stark

Publikováno v: Journal of animal science. 94(8)

Two experiments were conducted to test the effects of wheat source and particle size in meal and pelleted diets on finishing pig performance, carcass characteristics, and diet digestibility. In Exp. 1, pigs (PIC 327 × 1050; = 288; initially 43.8 kg

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::01a730ff62dae75bbc8345dd63587392
https://pubmed.ncbi.nlm.nih.gov/27695775

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Influence of dietary fat source and feeding duration on finishing pig growth performance, carcass composition, and fat quality

Autor: E W, Stephenson, M A, Vaughn, D D, Burnett, C B, Paulk, M D, Tokach, S S, Dritz, J M, DeRouchey, R D, Goodband, J C, Woodworth, J M, Gonzalez

Publikováno v: Journal of animal science. 94(7)

A total of 160 finishing pigs (PIC 327 × 1050; initially 45.6 kg) were used in an 84-d experiment to evaluate the effects of dietary fat source and feeding duration on growth performance, carcass characteristics, and carcass fat quality. There were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::1d01db43306d3d0bc0ebf5eab5191715
https://pubmed.ncbi.nlm.nih.gov/27482672

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139 Effects of Adding Liquid Lactose or Molasses to Pelleted Swine Diets on Pellet Quality and Pig Performance

Autor: K M Dunmire, T A Wickersham, L L Frenzel, S R Sprayberry, L C Joiner, L P Hernandez, A M Cassens, B Dominguez, C B Paulk

Publikováno v: Journal of Animal Science. 96:74-74

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8847e35018e6fc4707bff1761f623f72
https://doi.org/10.1093/jas/sky073.137

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Effects of feeding cracked corn to nursery and finishing pigs

Autor: C B, Paulk, J D, Hancock, A C, Fahrenholz, J M, Wilson, L J, McKinney, K C, Benhke, J C, Nietfeld

Publikováno v: Journal of animal science. 93(4)

Four experiments were conducted to determine the effects of supplementing cracked corn in nursery and finishing pig diets (PIC TR4 × 1050). In Exp. 1, 144 pigs (7.5 kg BW) were used in a 28-d experiment with 6 pigs per pen and 6 pens per treatment.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::8fbbf1b93cd1bad9c1bccf7d256e4e7a
https://pubmed.ncbi.nlm.nih.gov/26020193

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Equations generated to predict iodine value of pork carcass back, belly, and jowl fat

Autor: C B, Paulk, J R, Bergstrom, M D, Tokach, S S, Dritz, D D, Burnett, E W, Stephenson, M A, Vaughn, J M, DeRouchey, R D, Goodband, J L, Nelssen, J M, Gonzalez

Publikováno v: Journal of animal science. 93(4)

Data from existing literature were used to generate equations to predict finishing pig back, belly, and jowl fat iodine values (IV) and an experiment was conducted to evaluate these equations. The final database included 24, 21, and 29 papers for bac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::839731796413fbc6d664618ba6ac95da
https://pubmed.ncbi.nlm.nih.gov/26020188

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Effects of diet mix time and ractopamine hydrochloride on finishing pig growth and carcass performance

Autor: C B, Paulk, L J, Mckinny, J D, Hancock, S M, Williams, S, Issa, T L, Gugle

Publikováno v: Journal of animal science. 93(4)

Two experiments were completed to determine the effects of diet mix uniformity and ractopamine HCl on finishing pig performance. In Exp. 1, a total of 200 pigs (BW = 90 kg) were used in a 33-d growth assay arranged in a randomized complete block desi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::d4510126d2cfb59481ffe8872854d86a
https://pubmed.ncbi.nlm.nih.gov/26020190

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