Defining optimal dietary starch, oil, and amino acid inclusion levels for broilers experiencing a coccidiosis challenge von Jespersen, J.C., de Paula Dorigam, J.C., Whelan, R., Dilger, A.C., Oelschlager, M.L., Sommer, K.M., Gorenz, B.E., White, R.R., Dilger, R.N.

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Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation von Tavárez, M A, Boler, D D, Bess, K N, Zhao, J, Yan, F, Dilger, A C, McKeith, F K, Killefer, J

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Shelf-life and processing yields of moisture-enhanced pork loins formulated with “gourmet” salts von Overholt, M.F., Peterson, B.C., Dilger, A.C., Boler, D.D.

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The effect of pH on shelf-life of pork during aging and simulated retail display von Holmer, S.F., McKeith, R.O., Boler, D.D., Dilger, A.C., Eggert, J.M., Petry, D.B., McKeith, F.K., Jones, K.L., Killefer, J.

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Effects of Retail Style or Food Service Style Packaging Type and Storage Time on Sensory Characteristics of Bacon Manufactured from Commercially Sourced Pork Bellies von Lowe, B.K, Bohrer, B.M, Holmer, S.F, Boler, D.D, Dilger, A.C

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Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor von Myers, A.J., Scramlin, S.M., Dilger, A.C., Souza, C.M., McKeith, F.K., Killefer, J.

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Characterization of loin shape from Duroc and Duroc composite finishing gilts von Lowe, B.K., Clark, D.L., Boler, D.D., Dilger, A.C., McKeith, F.K., Eggert, J.M., Newcom, D.W., Killefer, J.

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The myostatin null mutation and clenbuterol administration elicit additive effects in mice von Dilger, A. C., Gabriel, S. R., Kutzler, L. W., McKeith, F. K., Killefer, J.

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ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS von BOLER, D.D, DILGER, A.C, BIDNER, B.S, CARR, S.N, EGGERT, J.M, DAY, J.W, ELLIS, M, MCKEITH, F.K, KILLEFER, J

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Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties von Overholt, M.F., Mancini, S., Galloway, H.O., Preziuso, G., Dilger, A.C., Boler, D.D.

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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 appl... von Lowell, J.E., Schunke, E.D., Harsh, B.N., Bryan, E.E., Stahl, C.A., Dilger, A.C., Boler, D.D.

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Effects of pelleting grow-finish swine diets on fresh belly characteristics, fat quality, and commercial bacon slicing yields von Overholt, M.F., Lowell, J.E., Stein, H.H., Dilger, A.C., Boler, D.D.

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PORK TENDERNESS AND POSTMORTEM TENDERIZATION: CORRELATIONS WITH MEAT QUALITY TRAITS AND THE IMPACT OF SIRE LINE von DILGER, A.C, RINCKER, P.J, EGGERT, J.M, MCKEITH, F.K, KILLEFER, J

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

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Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natura... von Lowell, J.E., Bohrer, B.M., Wilson, K.B., Overholt, M.F., Harsh, B.N., Stein, H.H., Dilger, A.C., Boler, D.D.

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Effects of immunological castration management strategy on lipid oxidation and sensory characteristics of bacon during simulated food service storage von Herrick, R.T., Tavarez, M.A., Mellencamp, M.A., Boler, D.D., Dilger, A.C.

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Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties von Overholt, M.F., Mancini, S., Galloway, H.O., Preziuso, G., Dilger, A.C., Boler, D.D.

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Effects of brine temperature on ham and bacon processing characteristics von Peterson, B.C., Arkfeld, E.K., Holmer, S.F., McKeith, F.K., Dilger, A.C., Boler, D.D.

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Effects of time after a second dose of immunization against GnRF (Improvest) independent of age at slaughter on commercial bacon slicing characteristics of immunologically castrate... von Tavárez, M.A., Bohrer, B.M., Herrick, R.T., Mellencamp, M.A., Matulis, R.J., Ellis, M., Boler, D.D., Dilger, A.C.

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Effects of feeding high protein canola meal on dry cured and conventionally cured bacon von Little, K.L., Bohrer, B.M., Maison, T., Stein, H.H., Dilger, A.C., Boler, D.D.

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