Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kebebe E Gunte"'
Autor:
Tim A. McAllister, Getahun Legesse, Genet Mengistu, Kim Ominski, K. M. Wittenberg, Kebebe E Gunte
Publikováno v:
Canadian Journal of Animal Science. 101:591-601
Global drivers such as the growing human population, evolving consumer preferences, globalization, and climate change have put pressure on the agri-food sector to produce more livestock products with less land, feed, and water. Taste, nutritional val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5785c0b60d54ac9a42feb448f85d745
https://doi.org/10.1139/cjas-2021-0005
https://doi.org/10.1139/cjas-2021-0005
Autor:
Kim Ominski, Tim A McAllister, Kim Stanford, Genet Mengistu, Kebebe E Gunte, Marcos Marcos, Karin Wittenberg, Faith Omonijo, Jaime White, Getahun Legesse
Publikováno v:
Journal of Animal Science. 100:31-32
Food waste is a global dilemma with environmental, social and economic consequences. Environmental impacts of wasted food are substantial as it comprises the single largest category of organic matter in municipal landfills. Therefore, redirection of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fedc8339b2f6eeba7e6035d845a0b635
https://doi.org/10.1093/jas/skac247.060
https://doi.org/10.1093/jas/skac247.060
Autor:
Robin R. White, Tim A. McAllister, E. J. McGeough, Natalie D. Riediger, Harold M. Aukema, Naser Ibrahim, Getahun Legesse, Kebebe E Gunte, Kim Ominski, K. M. Wittenberg
Publikováno v:
J Anim Sci
Foods of animal origin, including beef, pork, and lamb, provide macro- and micro-nutrients which may be difficult to obtain in adequate quantities from plant-based foods alone. Nonetheless, recent literature suggests that a shift away from red meat i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8d2121a3a740bcde045ce17913fc992
https://doi.org/10.1093/jas/skaa278.090
https://doi.org/10.1093/jas/skaa278.090
Autor:
Harold M. Aukema, Tim A. McAllister, Kebebe E Gunte, Natalie D. Riediger, Robin R. White, Naser Ibrahim, Kim Ominski, K. M. Wittenberg, E. J. McGeough, Getahun Legesse
Publikováno v:
J Anim Sci
Production of red meat including beef, pork, and lamb, has been associated with climate change and high intakes of these foods have been linked to risks of several leading chronic diseases. Reducing red meat consumption has been suggested as an optio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::def4c711522c70f9a9ac8d45f2a7a6c3
https://doi.org/10.1093/jas/skaa278.504
https://doi.org/10.1093/jas/skaa278.504