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Poultry Science
|
January 4, 2024
Defining optimal dietary starch, oil, and amino acid inclusion levels for broilers experiencing a coccidiosis challenge
J C Jespersen, J C de Paula Dorigam, R Whelan, et al.
Meat Science
|
November 20, 2015
Ham and belly processing characteristics of immunological castrated barrows (Improvest) fed ractopamine hydrochloride (Paylean)
B K Lowe, M F Overholt, G D Gerlemann, et al.
The Journal of Nutrition
|
June 10, 2016
Development of Intrinsically Labeled Eggs and Poultry Meat for Use in Human Metabolic Research
Stephan van Vliet, Joseph W Beals, Justin T Parel, et al.
The American Journal of Clinical Nutrition
|
September 9, 2025
Ingestion of a lipid-rich meat matrix blunts the postexercise increase of myofibrillar protein synthesis rates in healthy adults: a randomized controlled trial
Žan Zupančič, Andrew T Askow, Takeshi M Barnes, et al.
Journal of Animal Science
|
December 1, 2021
Effects of feeding lubabegron on gas emissions, growth performance, and carcass characteristics of beef cattle housed in small-pen environmentally monitored enclosures during the last 3 mo of the finishing period
J Scott Teeter, Samantha J Werth, Sandra L Gruber, et al.
American Journal of Physiology. Endocrinology and Metabolism
|
March 8, 2021
Higher protein intake during resistance training does not potentiate strength, but modulates gut microbiota, in middle-aged adults: a randomized control trial
Colleen F McKenna, Amadeo F Salvador, Riley L Hughes, et al.
The Journal of Clinical Endocrinology and Metabolism
|
September 16, 2017
Protein-Rich Food Ingestion Stimulates Mitochondrial Protein Synthesis in Sedentary Young Adults of Different BMIs
Joseph W Beals, Richard W A Mackenzie, Stephan van Vliet, et al.
Journal of Animal Science
|
January 4, 2017
Pork loin quality is not indicative of fresh belly or fresh and cured ham quality
E K Arkfeld, K B Wilson, M F Overholt, et al.
Journal of Animal Science
|
January 4, 2017
Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility
E K Arkfeld, K B Wilson, M F Overholt, et al.
Journal of Animal Science
|
June 21, 2022
Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights
Hannah E Price, Kayla E Barkley, Annie B Lerner, et al.
Page
of 11
Search research articles
Search
Showing results (91-100 of 101) with videos related to
Sort By:
Page
of 11
Poultry Science
|
January 4, 2024
Defining optimal dietary starch, oil, and amino acid inclusion levels for broilers experiencing a coccidiosis challenge
J C Jespersen, J C de Paula Dorigam, R Whelan, et al.
Meat Science
|
November 20, 2015
Ham and belly processing characteristics of immunological castrated barrows (Improvest) fed ractopamine hydrochloride (Paylean)
B K Lowe, M F Overholt, G D Gerlemann, et al.
The Journal of Nutrition
|
June 10, 2016
Development of Intrinsically Labeled Eggs and Poultry Meat for Use in Human Metabolic Research
Stephan van Vliet, Joseph W Beals, Justin T Parel, et al.
The American Journal of Clinical Nutrition
|
September 9, 2025
Ingestion of a lipid-rich meat matrix blunts the postexercise increase of myofibrillar protein synthesis rates in healthy adults: a randomized controlled trial
Žan Zupančič, Andrew T Askow, Takeshi M Barnes, et al.
Journal of Animal Science
|
December 1, 2021
Effects of feeding lubabegron on gas emissions, growth performance, and carcass characteristics of beef cattle housed in small-pen environmentally monitored enclosures during the last 3 mo of the finishing period
J Scott Teeter, Samantha J Werth, Sandra L Gruber, et al.
American Journal of Physiology. Endocrinology and Metabolism
|
March 8, 2021
Higher protein intake during resistance training does not potentiate strength, but modulates gut microbiota, in middle-aged adults: a randomized control trial
Colleen F McKenna, Amadeo F Salvador, Riley L Hughes, et al.
The Journal of Clinical Endocrinology and Metabolism
|
September 16, 2017
Protein-Rich Food Ingestion Stimulates Mitochondrial Protein Synthesis in Sedentary Young Adults of Different BMIs
Joseph W Beals, Richard W A Mackenzie, Stephan van Vliet, et al.
Journal of Animal Science
|
January 4, 2017
Pork loin quality is not indicative of fresh belly or fresh and cured ham quality
E K Arkfeld, K B Wilson, M F Overholt, et al.
Journal of Animal Science
|
January 4, 2017
Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility
E K Arkfeld, K B Wilson, M F Overholt, et al.
Journal of Animal Science
|
June 21, 2022
Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights
Hannah E Price, Kayla E Barkley, Annie B Lerner, et al.
Page
of 11