David Pethick

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Jean-Francois HOCQUETTEDirecteur de recherches INRAE de classe exceptionnelleVerifierad e-postadress på inra.fr
Professor John PluskeChief Scientist for the Australian Pork Industry; Honorary Professorial FellowVerifierad e-postadress på australianpork.com.au
Hampson DJMurdoch UniversityVerifierad e-postadress på murdoch.edu.au
Robyn WarnerProfessor in Meat Science, Melbourne UniversityVerifierad e-postadress på unimelb.edu.au
Frank DunsheaThe University of Melbourne and University of LeedsVerifierad e-postadress på unimelb.edu.au
Peter McGilchristAssociate Professor in Meat Science at UNEVerifierad e-postadress på une.edu.au
Paul L GreenwoodSenior Principal Research Scientist (retired), NSW DPIVerifierad e-postadress på dpi.nsw.gov.au
Dr. Gregory Scott HarperUniversity of MelbourneVerifierad e-postadress på unimelb.edu.au
Julius van der WerfProfessor in Animal Breeding and GeneticsVerifierad e-postadress på une.edu.au
Matthew McDonaghAustralian Wagyu Association, MLA, NSW DPI, University of New EnglandVerifierad e-postadress på dpi.nsw.gov.au
Nigel David ScollanProfessor of Animal Science Queens University BelfastVerifierad e-postadress på qub.ac.uk
Roger HegartyUniversity of New EnglandVerifierad e-postadress på une.edu.au
shane maloneyThe University of Western AustraliaVerifierad e-postadress på uwa.edu.au
Garth TarrAssociate Professor, University of Sydney, AustraliaVerifierad e-postadress på sydney.edu.au
Dr Wendy Y BrownAnimal Science, University of New England, AustraliaVerifierad e-postadress på une.edu.au
Soressa KitessaSouth Australian Research and Development InstituteVerifierad e-postadress på sa.gov.au
Martin CakeMurdoch UniversityVerifierad e-postadress på murdoch.edu.au
Drewe FergusonCSIROVerifierad e-postadress på csiro.au
Raphaelle BotreauINRAVerifierad e-postadress på clermont.inra.fr
Hans D. DaetwylerHead of Global Genomics and Breeding Design Vegetable R&D, Bayer Crop ScienceVerifierad e-postadress på bayer.com

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David Pethick

Murdoch University

Verifierad e-postadress på murdoch.edu.au

Lamb Beef animal nutrition Meat Science enteric infections


Titel Sortera efter citat Sortera efter år Sortera efter titel	Citeras av Citeras av	År
Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers JF Hocquette, F Gondret, E Baéza, F Médale, C Jurie, DW Pethick Animal 4 (2), 303-319, 2010	939	2010
Genetic and environmental effects on meat quality RD Warner, PL Greenwood, DW Pethick, DM Ferguson Meat science 86 (1), 171-183, 2010	450	2010
Physiological responses of Bos taurus and Bos indicus cattle to prolonged, continuous heat and humidity DT Beatty, A Barnes, E Taylor, D Pethick, M McCarthy, SK Maloney Journal of animal science 84 (4), 972-985, 2006	438	2006
Growth, development and nutritional manipulation of marbling in cattle: a review DW Pethick, GS Harper, VH Oddy Australian journal of experimental agriculture 44 (7), 705-715, 2004	373	2004
Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat FR Dunshea, DN D’souza, DW Pethick, GS Harper, RD Warner Meat Science 71 (1), 8-38, 2005	350	2005
Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep DL Hopkins, RS Hegarty, PJ Walker, DW Pethick Australian Journal of Experimental Agriculture 46 (7), 879-884, 2006	343	2006
Nutritional influences on some major enteric bacterial diseases of pig JR Pluske, DW Pethick, DE Hopwood, DJ Hampson Nutrition research reviews 15 (2), 333-371, 2002	317	2002
Nutritional and hormonal regulation of energy metabolism in skeletal muscles of meat-producing animals JF Hocquette, I Ortigues-Marty, D Pethick, P Herpin, X Fernandez Livestock production science 56 (2), 115-143, 1998	296	1998
What is artificial meat and what does it mean for the future of the meat industry? SPF Bonny, GE Gardner, DW Pethick, JF Hocquette Journal of Integrative Agriculture 14 (2), 255-263, 2015	264	2015
Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth, and stimulates proliferation of enterotoxigenic Escherichia coli in … DE McDonald, DW Pethick, BP Mullan, DJ Hampson British Journal of Nutrition 86 (4), 487-498, 2001	257	2001
Opportunities for predicting and manipulating beef quality JF Hocquette, R Botreau, B Picard, A Jacquet, DW Pethick, ND Scollan Meat science 92 (3), 197-209, 2012	221	2012
The incidence of swine dysentery in pigs can be reduced by feeding diets that limit the amount of fermentable substrate entering the large intestine JR Pluske, PM Siba, DW Pethick, Z Durmic, BP Mullan, DJ Hampson The Journal of nutrition 126 (11), 2920-2933, 1996	208	1996
Genetic parameters for meat quality traits of Australian lamb meat SI Mortimer, JHJ Van der Werf, RH Jacob, DL Hopkins, L Pannier, ... Meat science 96 (2), 1016-1024, 2014	207	2014
How might marbling begin? GS Harper, DW Pethick Australian Journal of Experimental Agriculture 44 (7), 653-662, 2004	190	2004
Adipocyte fatty acid-binding protein and mitochondrial enzyme activities in muscles as relevant indicators of marbling in cattle C Jurie, I Cassar-Malek, M Bonnet, C Leroux, D Bauchart, P Boulesteix, ... Journal of Animal Science 85 (10), 2660-2669, 2007	177	2007
Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb L Pannier, GE Gardner, KL Pearce, M McDonagh, AJ Ball, RH Jacob, ... Meat Science 96 (2), 1076-1087, 2014	173	2014
The impact of processing on sensory and objective measurements of sheep meat eating quality JM Thompson, DL Hopkins, DN D’souza, PJ Walker, SR Baud, ... Australian Journal of Experimental Agriculture 45 (5), 561-573, 2005	172	2005
Prevention of acidosis and laminitis associated with grain feeding in horses JB Rowe, MJ Lees, DW Pethick The Journal of nutrition 124, 2742S-2744S, 1994	169	1994
Processing cereal grains for animal feeding JB Rowe, M Choct, DW Pethick Australian journal of agricultural research 50 (5), 721-736, 1999	166	1999
Acetate supply and utilization by the tissues of sheep in vivo DW Pethick, DB Lindsay, PJ Barker, AJ Northrop British Journal of Nutrition 46 (1), 97-110, 1981	148	1981

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