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Skip to Search Results- 1Aslhus, Jennifer L.
- 1Beaulieu, Angela D.
- 1Dugan, Michael E. R.
- 1Juarez, Manuel
- 1Mapiye, Cletos
- 1Patience, John F.
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Graduate and Postdoctoral Studies (GPS), Faculty of
- 1Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
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2015
Vahmani, Payam, Dugan, Michael E. R., Patience, John F., Juarez, Manuel, Aslhus, Jennifer L., Mapiye, Cletos, Turner, Tyler D., Zijlstra, Ruurd T., Prieto, Nuria, Beaulieu, Angela D.
Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are...
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Fall 2010
Many sports biomechanics research studies follow a traditional task analysis concept that there is only one best possible movement pattern and thus focus on the examination of kinematics and kinetics of movement without considering the influence of constraints that are imposed on it. This study...