2011
Effect of increasing lysine on carcass composition and cutting yields of immunologically castrated male pigs
D.D Boler, L.W. Kutzler, D.M. Meeuwse, V.L. King, D.R. Campion, F. K McKeith, and J. Killefer (2011) Journal of Animal Science {link}
Comparison of varying doses and durations of ractopamine hydrochloride (Paylean®) on late finishing pig carcass characteristics and meat quality
L. W. Kutzler, S. F. Holmer, D. D. Boler, S. N. Carr , M. J. Ritter, C.W. Parks, F. K. McKeith and J. Killefer (2011) J. Anim Sci. 1910. {link}
Effect of antioxidant inclusion and oil quality on broiler performance, meat quality and lipid oxidation
Tavárez, M.A., Boler D.D., Bess, K.N., Zhao, J., Harrell, R.J., Dilger, A.C., McKeith, F.K., and Killefer, J. (2011). Journal of Poultry Science 90:922-930. {link}
The effects of high pressure processing on pork quality, palatability, and further processed products
C.M. Souza, D.D. Boler, D.L. Clark, L.W. Kutzler, S.F. Holmer, J.W. Summerfield, J.E. Cannon, N.R. Smit, F.K. McKeith and J. Killefer,(2011) Meat Science 87(4) 419-427. {link}
Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride
D. D. Boler, S. F. Holmer, D. A. Duncan, S. N. Carr, M. J. Ritter, C. R. Stites, D. B. Petry, R. B. Hinson, G. L. Allee, F. K. McKeith and J. Killefer. (2011) Journal of Animal Science 89:210-220. {link}
Characterization of loin shape in Duroc and Duroc composite finishing gilts
Lowe, B. K., D. L. Clark, D. D. Boler, A. C. Dilger, J. M. Eggert, D. W. Newcom, F. K. McKeith, and J. Killefer (2011) Meat Science 87(2): 146-150.{link}
Changes in gene expression are not predictive of marbling in beef cattle
Clark, D. L., D. D. Boler, L. W. Kutzler, K. A. Jones, F. K. McKeith, J. Killefer, T. R. Carr, and A. C. Dilger (2011) Animal Biotechnology (in press).
2010
The myostatin null mutation and clenbuterol administration elicit additive effects in mice.
Dilger, A.C., S.R. Gabriel, L.W. Kutzler, F.K. McKeith and J. Killefer. (2010) Animal 4:466-471. {link}
Pork tenderness and postmortem tenderization: Correlations with meat quality traits and the impact of sire line.
Dilger, A.C., P.J. Rincker, J.M. Eggert, F.K. McKeith, and J. Killefer. (2010) Journal of Muscle Foods 21(3): 529-544. {link}
Ultimate pH explains variation in pork quality traits.
Boler, D.D., A.C. Dilger, B.S. Bidner, S.N. Carr, J. M. Eggert, J.W. Day, M. Ellis, F.K. McKeith, and J. Killefer. (2009) Journal of Muscle Foods 21(1): 119-130. {link}
Contribution of Lean, Fat, Muscle Color and Degree of Doneness to Pork and Beef Species Flavor.
Meyers, A.J., S.M Scramlin, A.C. Dilger, C.M. Souza, F.K. McKeith, and J. Killefer. (2009)Meat Science. 82(1):59-63. {link}
The effect of pH on shelf-life of pork during aging and simulated retail display.
S.F. Holmer, R.O. McKeith, D.D. Boler, A.C. Dilger, J.M. Eggert, D.B. Petry, F.K. McKeith, K.L. Jones, J. Killefer. (2009) Meat Science 82(1):86-92. {link}
Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon
C. M. Leick, C. L. Puls, M. Ellis, J. Killefer, T. R. Carr, S. M. Scramlin, M. B. England, A. M. Gaines, B. F. Wolter, S. N. Carr and F. K. McKeith. (2010) Journal of Animal Science 88:2751-2766. {link}
Comparative effects of ractopamine hydrochloride and zilpaterol hydrochloride on growth performance, carcass traits, and longissimus tenderness of finishing steers
S. M. Scramlin, W. J. Platter, R. A. Gomez, W. T. Choat, F. K. McKeith and J. Killefer. (2010) Journal of Animal Science 88:1823-1829. {link}
