35 results on '"Wiegand B"'
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2. 182 What is Next for the Eating Quality of U.S. Produced Pork?
3. 187 Dietary High Oleic Soybean Oil: Growth Performance, Carcass Performance, and Meat Quality of Market Lambs.
4. 197 Added Fat Fed with 30% Dried Distillers Grains with Solubles to Pigs Alters Fatty Acid Composition in Four Fat Depots but Does Not Change Carcass Composition or Quality.
5. 132 Effects of feeding stockpiled tall fescue versus tall fescue hay to late gestation beef cows on steer offspring carcass quality and yield
6. Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in Stress-Genotype pigs
7. Feeding high levels of vitamin [D.sub.3] does not improve tenderness of callipyge lamb loin chops
8. Conjugated linoleic acid changes swine performance and carcass composition
9. Total body electrical conductivity (TOBEC) measurement of compositional differences in hams, loins, and bellies from conjugated linoleic acid (CLA)-fed stress-genotype pigs
10. RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef
11. 133 Low fat ground beef patties have increased oxidation compared with high fat ground beef patties
12. 419 Effects of diets containing psyllium seed husks on carcass composition, fatty acid profile, and cholesterol of rabbits
13. 134 Comparison of new and modern lighting technologies on ground beef color
14. 394 Evaluation and subsequent modification of a traditional, land grant animal sciences curriculum
15. 148 Effects of late gestational cow tall fescue forage system on steer offspring carcass characteristics
16. Growth performance and pork fat quality as measured by three methods of pigs fed 20% DDGS and slaughtered using a standard industry split marketing strategy
17. Effect of corn dried distillers grains with solubles, conjugated linoleic acid, and ractopamine (paylean) on growth performance and fat characteristics of late finishing pigs
18. Fatty acid profiles and iodine value correlations between 4 carcass fat depots from pigs fed varied combinations of ractopamine and energy
19. Impact of dietary energy level and ractopamine on growth performance, carcass characteristics, and meat quality of finishing pigs
20. Immune response and blood chemistry of pigs fed conjugated linoleic acid1
21. Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methods1
22. Dietary conjugated linoleic acid changes belly and bacon quality from pigs fed varied lipid sources1
23. Breed differences and genetic parameters of myoglobin concentration in porcine longissimus muscle12
24. Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chops1
25. Duration of feeding conjugated linoleic acid influences growth performance, carcass traits, and meat quality of finishing barrows
26. Impact of dietary energy level and ractopamine (Paylean) on growth performance, carcass characteristics, and meat quality of finishing pigs.
27. Fatty acid profiles and iodine value correlations between four carcass fat depots from pigs fed varied combinations of ractopamine (Paylean) and energy.
28. Feeding high levels of vitamin D[sub 3] does not improve tenderness of callipyge lamb loin chops.
29. Short-term feeding of vitamin D3improves color but does not change tenderness of pork-loin chops1
30. Feeding high levels of vitamin D3does not improve tenderness of callipyge lamb loin chops
31. Effects of diets containing psyllium seed husks on carcass composition, fatty acid profile, and cholesterol of rabbits.
32. Evaluation and subsequent modification of a traditional, land grant animal sciences curriculum.
33. Effects of late gestational cow tall fescue forage system on steer offspring carcass characteristics.
34. Comparison of new and modern lighting technologies on ground beef color.
35. Low fat ground beef patties have increased oxidation compared with high fat ground beef patties.
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