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Spring 2023

Picard, Kelly

Background: Food processing changes the health value and nutrient content of foods. In the general population, consumption of minimally processed foods is encouraged to reduce the intake of free sugar, fat and sodium and increase fibre, protein and potassium intake. Many nutritious foods are...

Spring 2023

Markowsky, Meghan

Consumer acceptability of meat is dependent on eating satisfaction, of which meat tenderness is a principal factor. While there has been much work done to improve meat quality, and grading systems are in place to evaluate meat and guarantee a superior eating experience, the characteristics of...

Spring 2023

Patel, Dhruvesh B

The immune system is immature at birth and the dietary fats provided during early life play an important role in the development of the infant’s immune system. The precursor omega-3 (n-3) and n-6 polyunsaturated fatty acids (PUFAs) α-linolenic acid and linoleic acids, respectively, are essential...

Spring 2023

She, Yongbo

Although dairy intake has been shown to have a neutral or some beneficial effect on major cardiometabolic risk factors, the impact of dairy, and especially dairy fat, on immune function remains to be investigated. To understand the effect of consuming dairy fat on cardiometabolic risk factors and...

Spring 2023

Collier, Graham R. S.

Ultra-early planting of spring wheat (Triticum aestivum L.) between soil temperatures of 0°C and 7.5°C on the northern Great Plains allows the exploitation of longer growing seasons and the avoidance of the onset of extreme heat later in the season during sensitive physiological growth stages,...

Spring 2023

Rodriguez Herrero, Yanet

Modern civilization has become dependent on fossil fuels as a source of energy and chemicals. As a result, the rapid industrial development and growing energy demand are pushing toward two imminent problems, the depletion of fossil fuel reserves and the negative impact on global climate....

Spring 2023

Gibril, Mumuni

Nutrition of the beef cow during pregnancy influences fetal development and potential changes in phenotype. On average 9-10% of beef cows are below the optimal condition score of 2.5/5 at both pre-breeding and pregnancy tests, indicating potential nutritional stress during gestation (Waldner and...

Spring 2023

Carlin, Stephanie D

The intestine and liver are in constant communication to maintain lipid processes and to prevent disease states such as non-alcoholic fatty liver disease (NAFLD) and colitis. Phosphatidylcholine (PC) can be synthesized in the liver by the CDP-choline pathway or the phosphatidylethanolamine...

Spring 2023

Fast, Adam

Canada Western Red Spring (CWRS) wheat (Triticum aestivum L.) is the most widely grown wheat class in western Canada. This is mainly due to its excellent milling and baking quality, concomitant with a high protein concentration. Adequate nitrogen (N) supply is important to achieve optimal CWRS...

Spring 2023

Fan, Yi

Chemical disinfectants are widely used by Canadian broiler producers for barn sanitation, although little is known regarding their effects on chicken performance and the gut microbiome, which had been well recognized to have great importance to the host health. In this thesis, studies were...