Browsing by Author "Starkey, Charles"

Now showing items 1-18 of 18

Assessment of early-stage thermal variation on embryonic mortality, hatchability, growth performance, and carcass characteristics of broiler chickens

Wall, Brittany (2022-12-05) ETD File Embargoed

Timing and duration of thermal variation (TV) alters egg moisture loss, hatchability, chick BW, and performance. The objective was to evaluate the effect of TV during early-stage incubation on embryonic mortality, hatchability, ...

Effect of dietary 25-hydroxycholecalciferol supplementation on intestinal inflammation and epithelial integrity of young broiler chickens

Abascal-Ponciano, Gerardo (2021-11-22) ETD File Embargoed

Gastrointestinal tract (GIT) of broiler chickens is a continuous structure that has direct contact with external substances. It is responsible for nutrient absorption, but its contact with external organisms, including ...

Effect of different dietary protein sources on skeletal muscle growth characteristics and stem cell activity of young piglets

Sandoval, Jorge (2022-11-29) ETD File Embargoed

Neonatal period of pigs is distinguished by a rapid growth as a result of a high protein synthesis, influenced by amino acid availability. Nutrients necessary for immune system function are redirected from growth and ...

Effect of different protein sources on intestinal crypt cell proliferation and density of macrophages in neonatal piglets

Calderon Jimenez, Allan J (2021-11-22) ETD File Embargoed

Pre-weaning mortality is one of the major concerns for the swine industry since it can negatively affect production efficiency. Since the piglet immune system is not fully developed at birth, they are more likely to suffer ...

Effect of incubation temperature variation and genetic selection on broiler chicken growth performance, skeletal muscle growth characteristics, and meat yield

Tejeda, Oscar (2018-11-14)

Throughout the last 5 decades, the broiler industry has focused its efforts toward higher meat yields and more efficient production, leading to the adoption of state-of-the-art technology for production and as a way of ...

Effect of maternal and post-hatch dietary 25-hydroxycholecalciferol supplementation on broiler chicken growth characteristics and skeletal muscle satellite cell activity

Avila Godoy, Luis (2020-07-14) ETD File Embargoed

Including the vitamin D3 (D3) metabolite, 25-hydroxycholecalciferol (25OHD3) in broiler diets, has been shown to enhance the proliferative activity of skeletal muscle satellite cells (SC), induce the expression of pro-myogenic ...

Effect of maternal and post-hatch supplementation of 25-hydroxycholecalciferol on duodenal crypt cell proliferation and local innate immunity of broiler chickens

Leiva Murcia, Samuel (2021-12-01) ETD File Embargoed

Previously published studies have demonstrated that maternal supplementation of the circulating metabolite of vitamin D3 (D3), 25-hydroxycholecalciferol (25OHD3) enhances immunocompetence of broiler chick offspring. In ...

Effect of structure forming agent inclusion on color, physicochemical, and textural characteristics of pet treats derived from upcycled broiler chicken wing tips

Romero, Jorge (2023-07-28) ETD File Embargoed

Pet food industry's demand for animal-based protein presents an opportunity for the broiler industry to repurpose undervalued co-products, which could yield higher profits compared to rendering processes. Two experiments ...

Effect of thermal manipulation during late-stage incubation on broiler chicken hatchability, growth performance, carcass characteristics, and breast meat quality defects

Banegas Duron, Jorge Enrique (2023-07-31) ETD File Embargoed

Incubation temperature is one of the most important factors determining embryonic development and hatchability. Duration and timing of thermal manipulation (TM) alters egg moisture loss, hatchability, chick body weight ...

Establishment of a Model to Evaluate the Effects of Antibiotic-Free Programs on Intestinal Development and Local Immune Response in the Small Intestine of Broiler Chickens

Keel, Andrew (2020-07-17)

In the United States, consumption of chicken has doubled in recent years, making it an important protein source for American families. Recently, the broiler industry has begun to shift away from the use of antibiotic growth ...

Evaluation of Differential Scanning Calorimetry as a Potential Methodology to Assess Starch Gelatinization in Commercial Poultry Diets Thermally Processed under Multiple Retention Time and Temperature Combinations

Spencer, Lindsey (2019-08-03) ETD File Embargoed

Starch is known to gelatinize in the presence of heat and water during thermal processing; thus, causing the unraveling of the starch granule. The occurrence of starch gelatinization in diets having high inclusions of ...

Evaluation of Extra-Phosphoric Effects of Phytase on Growth Performance, Carcass Characteristics, Phytate Degradation, Plasma Inositol Concentrations, Gene Expression of Hypothalamic Appetite Hormones, and Catecholamine Concentrations in Broiler Production

Kriseldi, Ruben (2020-07-17)

Phytase is an enzyme responsible for the hydrolysis of phytate at the carbon-phosphate linkage. Commonly, phytase is added in poultry diets at 500 to 1,000 phytase units (FTU)/kg to liberate phosphorus from phytate. However, ...

Evaluation of physical and chemical characteristics, organoleptic attributes of sustainable use of broiler and beef co-products in the manufacture of pet treats through the utilization of a structure-forming technology

Presume, Marc R (2021-12-01) ETD File Embargoed

Pet food market growth has led to increased demands for animal co-products. Evaluation of quality characteristics of pet treats developed from these co-products is necessary. Three experiments were conducted to assess ...

Interactive effects of dietary isoleucine and valine ratios to lysine in response to varying leucine to lysine ratios on jejunal and hepatic protein expression in commercial broilers

Ventura Urbina, Diego (2023-12-06) ETD File Embargoed

Valine, leucine, and isoleucine are three essential amino acids, commonly known as branched-chain amino acids (BCAA). Inadequate concentrations of BCAA in poultry diets have been related to the generation of antagonistic ...

Interactive effects of dietary isoleucine and valine ratios to lysine in response to varying leucine to lysine ratios on Pectoralis major protein expression in commercial broilers

Almendares, Cristopher (2023-08-07) ETD File Embargoed

The branched-chain amino acid (BCAA) consists of valine, leucine and isoleucine. The optimum ratio for each of the 3 BCAA is still unknown. Inadequate concentrations have been related to generate interactions among each ...