Zobrazeno 1 - 10
of 88
pro vyhledávání: '"John Killefer"'
Autor:
C. L. Puls, A. L. Schroeder, D. L. Clark, John Killefer, Dustin Dee Boler, Anna C Dilger, P. D. Matzat, Michael Ellis, F. K. McKeith
Publikováno v:
Journal of Animal Science. 92:359-368
The objective was to determine which tissue components contributed to the reduction in carcass yield of immunologically castrated (IC) barrows when compared to physically castrated (PC) barrows. The carcass yield of an IC barrow is less than the carc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d25e03f98a1e3aece4ac9f548d8eaa59
https://doi.org/10.2527/jas.2013-6863
https://doi.org/10.2527/jas.2013-6863
Autor:
John Killefer, B. D. Keever, Floyd K. Mckeith, Rommel C. Sulabo, J. W. Lee, Dong Yong Kil, Hans-Henrik Stein
Publikováno v:
Journal of Animal Science. 91:2426-2437
The objective of this experiment was to test the hypothesis that the reduced carcass fat qual- ity that is often observed in pigs fed diets containing distillers dried grains with solubles (DDGS) may be ameliorated if corn germ, beef tallow, palm ker
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2b1df11f2df59ab9fc4c22111203d92
https://doi.org/10.2527/jas.2012-5328
https://doi.org/10.2527/jas.2012-5328
Autor:
John Killefer, M. A. Tavárez, Dustin Dee Boler, Anna C Dilger, H.K. Johnson, K.N. Bess, Floyd K. Mckeith
Publikováno v:
LWT - Food Science and Technology. 50:408-413
Our objective was to determine sensory, processing and shelf-life characteristics of ground pork mixed with commercial salt varieties of different purities. Commercially available salt preparations ranging from 0.223 to 3.714 mg/kg combined copper, i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::101839a91e27a79291593de4c5bb436d
https://doi.org/10.1016/j.lwt.2012.09.004
https://doi.org/10.1016/j.lwt.2012.09.004
Autor:
D. R. Campion, Floyd K. Mckeith, J. Zhao, D. M. Fernández-Dueñas, L. W. Kutzler, Anna C Dilger, John Killefer, R. J. Harrell, Dustin Dee Boler
Publikováno v:
Journal of Animal Science. 90:5159-5169
The objective was to evaluate the effect of feeding oxidized corn oil with or without a dietary antioxidant (AOX) on performance, tissue oxidative status, and meat quality in barrows. One hundred sixty barrows were arranged in a 2 × 2 factorial of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::034054ae2f1a5ab0f723003a0e3e124b
https://doi.org/10.2527/jas.2012-5266
https://doi.org/10.2527/jas.2012-5266
Autor:
Dustin Dee Boler, L. W. Kutzler, John Killefer, Jenny Drnevich, Mary Ann Lila, Diana M. Cheng
Publikováno v:
Phytotherapy Research. 27:107-111
Phytoecdysteroids have been attributed with numerous pharmacological properties in animals, including increasing muscle mass, and 20-hydroxyecdysone (20E) is one of the most abundant phytoecdysteroids produced by plants. In this study, the physiologi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e7c2a73c7565e272bcb6d150c7c5bf0
https://doi.org/10.1002/ptr.4679
https://doi.org/10.1002/ptr.4679
Publikováno v:
Journal of Animal Science. 90:334-344
Body weights of finishing pigs can be variable within a finishing barn near the time of slaughter; therefore, it is common to market pigs over a period of time. This allows lighter pigs more time to gain BW and approach a desired end point. Use of im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ed107f9721bd431c2d32129b438a1ae
https://doi.org/10.2527/jas.2011-4071
https://doi.org/10.2527/jas.2011-4071
Autor:
John Killefer, L. W. Kutzler, S. N. Carr, S.F. Holmer, Dustin Dee Boler, M. J. Ritter, C. W. Parks, Floyd K. Mckeith
Publikováno v:
Journal of Animal Science. 89:2176-2188
The objective was to investigate the effect of various doses and durations of ractopamine hydrochloride (RAC) on pig HCW, cutting yields, and meat quality. Late-finishing pigs (approximately 93 kg) were allotted to 12 treatments 35 d before slaughter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65c1f716e4d335634ea571cf95bb85c8
https://doi.org/10.2527/jas.2010-3601
https://doi.org/10.2527/jas.2010-3601
Autor:
D. R. Campion, L. W. Kutzler, D. M. Meeuwse, Vickie L. King, John Killefer, Dustin Dee Boler, Floyd K. Mckeith
Publikováno v:
Journal of Animal Science. 89:2189-2199
The objective of this experiment was to determine if increasing lysine in the diets of immu- nologically castrated (IC) male pigs would increase per- centage fat free lean and carcass cutting yields when compared with physical castrates. The anti-gon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e8d4fa19f62a4582c5b746699b87984
https://doi.org/10.2527/jas.2010-3640
https://doi.org/10.2527/jas.2010-3640
Autor:
Floyd K. Mckeith, John Killefer, A. A. Baer, D. L. Clark, Dustin Dee Boler, D. M. Meeuwse, Vickie L. King
Publikováno v:
Journal of Animal Science. 89:2200-2209
The objective of this experiment was to determine if increasing lysine in the diets of immunologically castrated (IC) male pigs would affect further processed product characteristics when compared with physical castrates or entire males. Raw material
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f3d19c7ad4017dfca2a39af7d052bdf
https://doi.org/10.2527/jas.2010-3641
https://doi.org/10.2527/jas.2010-3641
Publikováno v:
Meat Science. 88:151-157
The surface sheen phenomenon in enhanced beef steaks, packaged under modified atmosphere, was studied using various combinations of processing techniques and brine formulations. There was no effect (P > 0.05) of time between enhancement and when stea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adc7e596a0978c37f7945c17422fdbb0
https://doi.org/10.1016/j.meatsci.2010.12.016
https://doi.org/10.1016/j.meatsci.2010.12.016