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Skip to Search Results- 2Alzaben, Abeer Salman
- 2Ebadi, Maryam
- 2Haisan, Jennifer L
- 2Ho, Linda
- 2Kim, Yong Min
- 2Kubota, Hiroshi
- 10McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 7Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 7Oba, Masahito (Agricultural, Food and Nutritional Science)
- 7Wu, Jianping (Agricultural, Food and Nutritional Science)
- 6Bressler, David (Agricultural, Food, and Nutritional Science)
- 6Temelli, Feral (Agricultural, Food and Nutritional Science)
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Relationships between loin physical, meat quality and intramuscular collagen characteristics of carcasses from crossbred swine populations
DownloadSpring 2020
Carcass and meat characteristics are of great importance to the pork industry as they determine the ultimate returns from animals produced. Making genetic progress in these traits requires them to be measurable, heritable and have adequate additive genetic variability. Estimates of genetic...
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Relationships of Range Health Scores with Grazing Management Practices and Producer Perspectives in Alberta, Canada
DownloadSpring 2019
Livestock management systems are becoming an increasing focus of attention in scientific study. An area of study that has not been heavily investigated is the social dimension of grazing management. Why do some livestock producers choose one form of grazing management over another? Why is there...
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Repeatability of anogenital distance in Holstein cattle and its association with embryo yield and quality
DownloadSpring 2021
Reproductive phenotypes that are easy to measure, have high genetic variation and heritability along with good repeatability are being explored for genetic selection of cows for improved fertility. In this regard, anogenital distance (AGD; the distance from the center of the anus to the base of...
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Resistance and Membrane Fluidity of Endospores of Clostridium spp. During Pressure-Assisted Thermal Processing in the Presence of Antimicrobials
DownloadSpring 2012
Endospores of Clostridium spp. pose an economic threat to the food industry and put consumers at risk of foodborne illness. An increase in consumer demand for minimally-processed, ready-to-eat products has driven research to examine ways to mitigate current thermal processing severity used to...