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Holstein Friesian dairy cattle edited for diluted coat color as a potential adaptation to climate change

Autor: Jingwei Wei, Brigid Brophy, Sally-Ann Cole, Swati Jivanji, Mathew Littlejohn, Shane Leath, David N. Wells, Götz Laible

Publikováno v: BMC Genomics
BMC Genomics, Vol 22, Iss 1, Pp 1-12 (2021)

Background High-producing Holstein Friesian dairy cattle have a characteristic black and white coat, often with large proportions of black. Compared to a light coat color, black absorbs more solar radiation which is a contributing factor to heat stre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa771c45679eb5696fc817affeaea7ae
https://doi.org/10.1186/s12864-021-08175-z

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Ultrasonography to investigate the effect of supplementing whole milk with complex carbohydrates and specific amino acids on curd retention in the abomasum of dairy calves

Autor: A.J. Molenaar, K. Singh, Harold V. Henderson, Christopher D. McMahon, David Pacheco, TJ Watson, Shane Leath

Publikováno v: New Zealand veterinary journal. 64(5)

To determine whether the retention time of curd in the abomasum of calves was influenced by supplementing milk with a plant-derived carbohydrate and amino acid supplement, evaluated non-invasively using ultrasonography.Female dairy calves aged betwee

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d698c60c81ae1ff203a4d9385314577
https://pubmed.ncbi.nlm.nih.gov/27146085

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Direct analysis of fatty acid profile from milk by thermochemolysis–gas chromatography–mass spectrometry

Autor: Kerst Stelwagen, Marlon M. Reis, Shane Leath, Mariza Gomes Reis

Publikováno v: Journal of Chromatography A. 1218:316-323

The fatty acid composition of milk is of considerable interest due to their nutritional and functional properties. Although rapid milk fat separation and transesterification procedures have been developed, the overall procedure remains time consuming

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d516c77e0fe93050c95d67cdd95c3f36
https://doi.org/10.1016/j.chroma.2010.11.011

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Component heat capacities for lamb, beef and pork at elevated temperatures

Autor: Robert Kemp, Mike F. North, Shane Leath

Publikováno v: Journal of Food Engineering. 92:280-284

The design of cooking and cooling processes requires knowledge of the thermal properties of the food product. The heat capacity of food may be estimated by summing the apparent heat capacities of its components. This paper reports the apparent heat c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ac0fb2c346729beb74f0f26629c6edf0
https://doi.org/10.1016/j.jfoodeng.2008.11.006

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