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Items: 6

1.

The sheep genome illuminates biology of the rumen and lipid metabolism.

Jiang Y, Xie M, Chen W, Talbot R, Maddox JF, Faraut T, Wu C, Muzny DM, Li Y, Zhang W, Stanton JA, Brauning R, Barris WC, Hourlier T, Aken BL, Searle SMJ, Adelson DL, Bian C, Cam GR, Chen Y, Cheng S, DeSilva U, Dixen K, Dong Y, Fan G, Franklin IR, Fu S, Guan R, Highland MA, Holder ME, Huang G, Ingham AB, Jhangiani SN, Kalra D, Kovar CL, Lee SL, Liu W, Liu X, Lu C, Lv T, Mathew T, McWilliam S, Menzies M, Pan S, Robelin D, Servin B, Townley D, Wang W, Wei B, White SN, Yang X, Ye C, Yue Y, Zeng P, Zhou Q, Hansen JB, Kristensen K, Gibbs RA, Flicek P, Warkup CC, Jones HE, Oddy VH, Nicholas FW, McEwan JC, Kijas J, Wang J, Worley KC, Archibald AL, Cockett N, Xu X, Wang W, Dalrymple BP.

Science. 2014 Jun 6;344(6188):1168-1173. doi: 10.1126/science.1252806.

2.

The effects of breed and level of nutrition on whole-body and muscle protein metabolism in pure-bred Aberdeen angus and Charolais beef steers.

Lobley GE, Sinclair KD, Grant CM, Miller L, Mantle D, Calder AG, Warkup CC, Maltin CA.

Br J Nutr. 2000 Sep;84(3):275-84.

PMID:
10967606
3.

Pig muscle fibre characteristics as a source of variation in eating quality.

Maltin CA, Warkup CC, Matthews KR, Grant CM, Porter AD, Delday MI.

Meat Sci. 1997 Nov;47(3-4):237-48.

PMID:
22062737
4.

The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat.

Leskanich CO, Matthews KR, Warkup CC, Noble RC, Hazzledine M.

J Anim Sci. 1997 Mar;75(3):673-83.

PMID:
9078483
5.

The effect of chilling, electrical stimulation and conditioning on pork eating quality.

Taylor AA, Nute GR, Warkup CC.

Meat Sci. 1995;39(3):339-47.

PMID:
22059872
6.

Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses.

Taylor AA, Perry AM, Warkup CC.

Meat Sci. 1995;39(3):327-37.

PMID:
22059871

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