Search Results - "Boler, D. D."

Effects of feeding high oleic soybean oil to growing-finishing pigs on growth performance and carcass characteristics by Gaffield, Katelyn N, Boler, Dustin D, Dilger, Ryan N, Dilger, Anna C, Harsh, Bailey N

“…Abstract Feeding growing-finishing pigs supplemental fat is a common practice in the swine industry and can result in improved feed efficiency and reduced feed…”
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Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling by Klehm, B J, King, D A, Dilger, A C, Shackelford, S D, Boler, D D

“…Abstract The objective was to determine the interactions between packaging type and degree of doneness on sensory traits of pork loins classified based on the…”
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Effect of ractopamine hydrochloride (Optaflexx) dose on live animal performance, carcass characteristics and tenderness in early weaned beef steers by Boler, D.D., Shreck, A.L., Faulkner, D.B., Killefer, J., McKeith, F.K., Homm, J.W., Scanga, J.A.

“…Study objectives were to evaluate ractopamine hydrochloride's (RAC) effect on performance, carcass characteristics, and tenderness of early weaned beef steers…”
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The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness by Wilson, K B, Overholt, M F, Shull, C M, Schwab, C, Dilger, A C, Boler, D D

“…Boneless loins ( = 286) were selected from a population of pigs of a common genetic line and management strategy to be used in an experiment to determine the…”
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Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications by Lowell, J.E., Schunke, E.D., Harsh, B.N., Bryan, E.E., Stahl, C.A., Dilger, A.C., Boler, D.D.

“…The objective was to control intrinsic and extrinsic factors associated with the production and slaughter of pigs to determine effects of sire line (Pietrain…”
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Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation by Tavárez, M A, Boler, D D, Bess, K N, Zhao, J, Yan, F, Dilger, A C, McKeith, F K, Killefer, J

“…The objective of the present study was to evaluate the effect of antioxidant inclusion and oil quality on broiler performance, meat quality, shelf life, and…”
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The effects of high pressure processing on pork quality, palatability, and further processed products by Souza, C.M., Boler, D.D., Clark, D.L., Kutzler, L.W., Holmer, S.F., Summerfield, J.W., Cannon, J.E., Smit, N.R., McKeith, F.K., Killefer, J.

“…The objective was to evaluate high pressure processing (HPP) on postmortem metabolism and pork quality. Six pigs were randomly selected immediately after…”
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Effects of immunological castration (Improvest) on changes in dressing percentage and carcass characteristics of finishing pigs by Boler, D D, Puls, C L, Clark, D L, Ellis, M, Schroeder, A L, Matzat, P D, Killefer, J, McKeith, F K, Dilger, A C

“…The objective was to determine which tissue components contributed to the reduction in carcass yield of immunologically castrated (IC) barrows when compared to…”
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Characterization of variability in pork carcass composition and primal quality by Arkfeld, E K, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…The objective was to characterize the factors and production practices that contribute to variation in pork composition and quality. It is possible the…”
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Effects of slaughter time post-second injection on carcass cutting yields and bacon characteristics of immunologically castrated male pigs by Boler, D. D, Killefer, J, Meeuwse, D. M, King, V. L, McKeith, F. K, Dilger, A. C

“…Body weights of finishing pigs can be variable within a finishing barn near the time of slaughter; therefore, it is common to market pigs over a period of…”
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Effects of increasing lysine on carcass composition and cutting yields of immunologically castrated male pigs by Boler, D.D, Kutzler, L.W, Meeuwse, D.M, King, V.L, Campion, D.R, McKeith, F.K, Killefer, J

“…The objective of this experiment was to determine if increasing lysine in the diets of immunologically castrated (IC) male pigs would increase percentage fat…”
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Effects of immunological castration (Improvest) on further processed belly characteristics and commercial bacon slicing yields of finishing pigs by Kyle, J M, Bohrer, B M, Schroeder, A L, Matulis, R J, Boler, D D

“…Objectives were to compare fresh belly characteristics, further processed belly characteristics, and commercial bacon slicing yields of immunologically…”
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The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness by Wilson, K B, Overholt, M F, Shull, C M, Schwab, C, Dilger, A C, Boler, D D

“…Boneless loins ( = 286) were selected from a population of pigs of a common genetic line and management strategy to be used in an experiment to determine the…”
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Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market by Arkfeld, E K, Mancini, S, Fields, B, Dilger, A C, Boler, D D

“…Production of pork for quality-driven export markets offers economic incentive. Pork processors use subjective firmness as a sorting tool for loins intended…”
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Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows by Boler, D D, Fernández-Dueñas, D M, Kutzler, L W, Zhao, J, Harrell, R J, Campion, D R, McKeith, F K, Killefer, J, Dilger, A C

“…The objective was to evaluate the effect of feeding oxidized corn oil with or without a dietary antioxidant (AOX) on performance, tissue oxidative status, and…”
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Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness by Nethery, Taylor N, Boler, Dustin D, Harsh, Bailey N, Dilger, Anna C

“…The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate…”
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Comparison of variability in pork carcass composition and quality between barrows and gilts1–3 by Overholt, M. F., Arkfeld, E. K., Mohrhauser, D. A., King, D. A., Wheeler, T. L., Dilger, A. C., Shackelford, S. D., Boler, D. D.

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A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality by Richardson, E., Bohrer, B.M., Arkfeld, E.K., Boler, D.D., Dilger, A.C.

“…The objective was to compare desmin abundance (intact, degraded, and the ratio of intact desmin to degraded desmin) in samples from cooked and uncooked pork…”
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Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility by Harsh, B N, Arkfeld, E K, Mohrhauser, D A, King, D A, Wheeler, T L, Dilger, A C, Shackelford, S D, Boler, D D

“…The objective was to determine the predictive abilities of HCW for loin, ham, and belly quality of 7,684 pigs with carcass weights ranging from 53.2 to 129.6…”
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Effects of supplementing zinc or chromium to finishing steers fed ractopamine hydrochloride on growth performance, carcass characteristics, and meat quality by Edenburn, B M, Kneeskern, S G, Bohrer, B M, Rounds, W, Boler, D D, Dilger, A C, Felix, T L

“…Objectives were to determine the effects of feeding ractopamine hydrochloride (RAC) with zinc (Zn) and chromium (Cr) on feedlot growth performance, carcass…”
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