Greenhouse Gas Emissions from Calf- and Yearling-Fed Beef Production Systems, With and Without the Use of Growth Promotants

por Basarab, John, Baron, Vern, López-Campos, Óscar, Aalhus, Jennifer, Haugen-Kozyra, Karen, Okine, Erasmus
Publicado 2012

Determination of optimum oven cooking procedures for lean beef products

por Rodas‐González, Argenis, Larsen, Ivy L., Uttaro, Bethany, Juárez, Manuel, Parslow, Joyce, Aalhus, Jennifer L.
Publicado 2015

Carcass and Primal Composition Predictions Using Camera Vision Systems (CVS) and Dual-Energy X-ray Absorptiometry (DXA) Technologies on Mature Cows

por Segura, José, Aalhus, Jennifer L., Prieto, Nuria, Larsen, Ivy L., Juárez, Manuel, López-Campos, Óscar
Publicado 2021

Subcutaneous fatty acid composition of steers finished as weanlings or yearlings with and without growth promotants

por Mapiye, Cletos, Turner, Tyler D, Basarab, John A, Baron, Vern S, Aalhus, Jennifer L, Dugan, Michael ER
Publicado 2013

Evaluation of RNA quality and functional transcriptome of beef longissimus thoracis over time post-mortem

por Lam, Stephanie, Kommadath, Arun, López-Campos, Óscar, Prieto, Nuria, Aalhus, Jennifer, Juárez, Manuel, Dugan, Michael E. R., Vahmani, Payam
Publicado 2021

The scope for manipulating the polyunsaturated fatty acid content of beef: a review

por Vahmani, Payam, Mapiye, Cletos, Prieto, Nuria, Rolland, David C., McAllister, Tim A., Aalhus, Jennifer L., Dugan, Michael E. R.
Publicado 2015

Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour

por Meadus, William J, Turner, Tyler D, Dugan, Michael ER, Aalhus, Jennifer L, Duff, Pascale, Rolland, David, Uttaro, Bethany, Gibson, Lorna L
Publicado 2013

Genome-wide association and genomic prediction of breeding values for fatty acid composition in subcutaneous adipose and longissimus lumborum muscle of beef cattle

por Chen, Liuhong, Ekine-Dzivenu, Chinyere, Vinsky, Michael, Basarab, John, Aalhus, Jennifer, Dugan, Mike E. R., Fitzsimmons, Carolyn, Stothard, Paul, Li, Changxi
Publicado 2015

Influence of Production Factors on Beef Primal Tissue Composition

por Sood, Vipasha, Rodas-González, Argenis, Lam, Stephanie, López-Campos, Óscar, Segura, Jose, Schwinghamer, Timothy, Dugan, Michael, Basarab, John, Aalhus, Jennifer, Juárez, Manuel
Publicado 2022

Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies

por Juárez, Manuel, Lam, Stephanie, Bohrer, Benjamin M., Dugan, Michael E. R., Vahmani, Payam, Aalhus, Jennifer, Juárez, Ana, López-Campos, Oscar, Prieto, Nuria, Segura, Jose
Publicado 2021

Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

por Mapiye, Cletos, Aalhus, Jennifer L, Vahmani, Payam, Rolland, David C, McAllister, Timothy A, Block, Hushton C, Uttaro, Bethany, Proctor, Spencer D, Dugan, Michael E R
Publicado 2014

Pork as a Source of Omega-3 (n-3) Fatty Acids

por Dugan, Michael E.R., Vahmani, Payam, Turner, Tyler D., Mapiye, Cletos, Juárez, Manuel, Prieto, Nuria, Beaulieu, Angela D., Zijlstra, Ruurd T., Patience, John F., Aalhus, Jennifer L.
Publicado 2015

Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability

por Barragán-Hernández, Wilson, Dugan, Michael E. R., Aalhus, Jennifer L., Penner, Gregory, Vahmani, Payam, López-Campos, Óscar, Juárez, Manuel, Segura, José, Mahecha-Ledesma, Liliana, Prieto, Nuria
Publicado 2021