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Cletos Mapiye

Showing results (31-40 of 47) with videos related to

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Food Research International (Ottawa, Ont.)|January 29, 2021
Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomaceTawanda Tayengwa, Obert C Chikwanha, Jeannine Neethling, et al.
Animal : an International Journal of Animal Bioscience|January 30, 2021
Comparative effects of feeding citrus pulp and grape pomace on nutrient digestibility and utilization in steersTawanda Tayengwa, Obert C Chikwanha, Emiliano Raffrenato, et al.
Journal of Animal Science and Biotechnology|November 6, 2013
Subcutaneous fatty acid composition of steers finished as weanlings or yearlings with and without growth promotantsCletos Mapiye, Tyler D Turner, John A Basarab, et al.
Animals : an Open Access Journal From MDPI|February 13, 2026
Phytochemicals in Ruminant Diets: Mechanistic Insights, Product Quality Enhancement, and Pathways to Sustainable Milk and Meat Production-Invited ReviewHasitha Priyashantha, Imasha S Jayathissa, Janak K Vidanarachchi, et al.
Meat Science|October 25, 2022
Meat production, quality, and oxidative shelf-life of Haemonchus-parasitised and non-parasitised lambs fed incremental levels of sericea lespedeza substituted for lucerneLeo N Mahachi, Obert C Chikwanha, Chenaimoyo L F Katiyatiya, et al.
Lipids|October 5, 2021
Trans-10 18:1 in ruminant meats: A reviewSusana P Alves, Payam Vahmani, Cletos Mapiye, et al.
Journal of Animal Science and Biotechnology|July 23, 2015
The scope for manipulating the polyunsaturated fatty acid content of beef: a reviewPayam Vahmani, Cletos Mapiye, Nuria Prieto, et al.
Meat Science|June 20, 2021
Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef pattiesThandikhaya Bambeni, Tawanda Tayengwa, Obert C Chikwanha, et al.
Meat Science|July 20, 2019
Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating qualityObert C Chikwanha, Erika Moelich, Pieter Gouws, et al.
Meat Science|August 4, 2025
Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality - A reviewEric N Ponnampalam, Gauri Jairath, Susana P Alves, et al.
Pageof 5

Showing results (31-40 of 47) with videos related to

Sort By:
Pageof 5
Food Research International (Ottawa, Ont.)|January 29, 2021
Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomaceTawanda Tayengwa, Obert C Chikwanha, Jeannine Neethling, et al.
Animal : an International Journal of Animal Bioscience|January 30, 2021
Comparative effects of feeding citrus pulp and grape pomace on nutrient digestibility and utilization in steersTawanda Tayengwa, Obert C Chikwanha, Emiliano Raffrenato, et al.
Journal of Animal Science and Biotechnology|November 6, 2013
Subcutaneous fatty acid composition of steers finished as weanlings or yearlings with and without growth promotantsCletos Mapiye, Tyler D Turner, John A Basarab, et al.
Animals : an Open Access Journal From MDPI|February 13, 2026
Phytochemicals in Ruminant Diets: Mechanistic Insights, Product Quality Enhancement, and Pathways to Sustainable Milk and Meat Production-Invited ReviewHasitha Priyashantha, Imasha S Jayathissa, Janak K Vidanarachchi, et al.
Meat Science|October 25, 2022
Meat production, quality, and oxidative shelf-life of Haemonchus-parasitised and non-parasitised lambs fed incremental levels of sericea lespedeza substituted for lucerneLeo N Mahachi, Obert C Chikwanha, Chenaimoyo L F Katiyatiya, et al.
Lipids|October 5, 2021
Trans-10 18:1 in ruminant meats: A reviewSusana P Alves, Payam Vahmani, Cletos Mapiye, et al.
Journal of Animal Science and Biotechnology|July 23, 2015
The scope for manipulating the polyunsaturated fatty acid content of beef: a reviewPayam Vahmani, Cletos Mapiye, Nuria Prieto, et al.
Meat Science|June 20, 2021
Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef pattiesThandikhaya Bambeni, Tawanda Tayengwa, Obert C Chikwanha, et al.
Meat Science|July 20, 2019
Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating qualityObert C Chikwanha, Erika Moelich, Pieter Gouws, et al.
Meat Science|August 4, 2025
Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality - A reviewEric N Ponnampalam, Gauri Jairath, Susana P Alves, et al.
Pageof 5