106 results on '"Dunshea, F.R."'
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2. In vitro protein fractionation methods for ruminant feeds
3. 39. Physiological responses related to acute heat stress decrease over time as lactating sows become acclimated to a hyperthermic environment
4. 34. Low crude protein diets improve heat stress indicators in lactating sows under cyclic hyperthermal temperatures
5. 55. Effect of pork muscle type on pH, water holding capacity and instrumental tenderness across maternal and terminal lines
6. 36. Umami feed flavouring in lactating sows under heat stress stimulates litter growth irrespective of the crude protein content of the diet
7. 54. The effect of ageing, muscle type and pH on pork texture measured by hardness and Warner Bratzler shear force
8. 58. Pre-conditioning pork loins in vacuum packaging does not overcome the negative impact of subsequent high oxygen modified atmosphere packaging on quality traits
9. 56. Impacts of ageing and cooking temperature on cook loss, Warner-bratzler peak shear force, and protein denaturation of pork Longissimus thoracic et lumborum
10. 52. Triceps brachii is favoured by Australian consumers over Longissimus thoracic et lumborum and Biceps femoris in pork
11. 53. The effect of ageing on pork colour parameters varies among Longissimus thoracic et lumborum, Biceps femoris and Triceps brachii
12. 33. Effects of betaine supplementation in summer lactation and weaning-to-remating interval on subsequent reproductive performance of sows
13. Nutritional strategies to mitigate heat stress in pigs; What we have learnt in Australia that can be applied overseas?
14. Moist pressed sugar beet pulp increases performance during gestation and lactation in sows housed outdoors
15. Essential oils can reduce enteric methane emission from second cross lambs
16. Australian grown sugarcane derived polyphenol has the potential to reduce enteric methane emission from second cross lambs
17. Heat stress of gilts around farrowing causes oxygen insufficiency in the umbilical cord and reduces piglet survival
18. Animal board invited review: Factors affecting the early growth and development of gilt progeny compared to sow progeny
19. Review: What have we learned about the effects of heat stress on the pig industry?
20. Non-invasive measure of heat stress in sheep using machine learning techniques and infrared thermography
21. Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle
22. 72. Increasing monounsaturated fatty acid levels in pork improved the “pleasantness” of grilled loins in panellists with Chinese background
23. 74. Linear regression analysis of the relationship between pork fibre types and quality – Preliminary study
24. 73. Texture and collagen characteristics differ between pork Longissimus and Biceps femoris
25. 3. Conjugated linoleic acid fed at a low inclusion rate in the late gestation and lactation diet can improve farrowing outcomes for primiparous sows and their progeny
26. Reducing rumen starch fermentation of wheat with 3% NaOH does not reduce whole tract starch digestibility and increases energy utilization in wethers during heat stress
27. 41. The evaluation of intestinal fatty acid-bind protein as a biomarker for intestinal function
28. 71. The mono:polyunsaturated fatty acid ratio in cooking losses from pork loin is related to the dietary monounsaturated fatty acid content and the main grain/pulse fed to pigs
29. 19. Gene expression changes of fetal skeletal muscle exhibit sexual dimorphism in response to maternal heat stress at mid-gestation in pigs
30. 69. Effect of antioxidants and organic acids supplementation on pork quality in summer
31. 70. High dietary monounsaturated fatty acids fed to pigs improve pH and colour of pork loins
32. 4. Feeding a low inclusion of conjugated linoleic acid improves the performance of gilt progeny when only supplied 1 week before farrowing
33. MEAT, ANIMAL, POULTRY AND FISH PRODUCTION AND MANAGEMENT | Antibiotic Growth Promotants
34. MEAT, ANIMAL, POULTRY AND FISH PRODUCTION AND MANAGEMENT | Bovine and Porcine Somatotropin
35. Emerging technologies with the potential to improve feed efficiency in swine
36. Contributor contact details
37. Biology and regulation of carcass composition
38. Evaluation of the n-alkane technique for estimating the individual intake of dairy cows consuming diets containing herbage and a partial mixed ration
39. Responses to metabolic challenges in dairy cows with high or low milk yield during an extended lactation
40. Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat
41. Filling the out of season gaps for lamb and hogget production: Diet and genetic influence on carcass yield, carcass composition and retail value of meat
42. Evaluation of the n-alkane technique for estimating herbage dry matter intake of dairy cows offered herbage harvested at two different stages of growth in summer and autumn
43. Digestive physiology of pigs 2018
44. Reduced growth performance in gilt progeny is not improved by segregation from sow progeny in the grower–finisher phase
45. Guaranteeing the quality and integrity of pork – An Australian case study
46. Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female and immunocastrated male pigs
47. Validating post-slaughter interventions to produce consistently high quality pork cuts from female and immunocastrated male pigs
48. Responses of dairy cows with divergent residual feed intake as calves to metabolic challenges during midlactation and the nonlactating period
49. Plasma glucose and nonesterified fatty acids response to epinephrine challenges in dairy cows during a 670-d lactation
50. Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs
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