What is he best known for?
The fields of study he is best known for:
- Internal medicine
- Ecology
- Food science
Alfred Ferret mainly focuses on Rumen, Animal science, Fermentation, Biochemistry and Protein degradation.
His Rumen study results in a more complete grasp of Food science.
His Food science research incorporates themes from Urea, Amino acid and Protein biosynthesis.
His study in Animal science is interdisciplinary in nature, drawing from both Meal and Latin square.
His Meal research includes elements of Ingestion and Neutral Detergent Fiber, Forage.
His work carried out in the field of Fermentation brings together such families of science as Excretion, Digestion, Allantoin and Propionate.
His most cited work include:
- Invited review: Essential oils as modifiers of rumen microbial fermentation. (543 citations)
- Changes in feeding behavior as possible indicators for the automatic monitoring of health disorders in dairy cows. (205 citations)
- Strategies for optimizing nitrogen use by ruminants (146 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Animal science, Rumen, Dry matter, Food science and Fermentation.
His Animal science research incorporates elements of Meal, Straw and Latin square.
His biological study spans a wide range of topics, including Feeding behavior and Sunflower.
His Rumen research is within the category of Biochemistry.
Alfred Ferret works mostly in the field of Dry matter, limiting it down to concerns involving Hay and, occasionally, Lolium multiflorum.
His study looks at the relationship between Fermentation and fields such as Propionate, as well as how they intersect with chemical problems.
He most often published in these fields:
- Animal science (57.33%)
- Rumen (46.67%)
- Dry matter (33.33%)
What were the highlights of his more recent work (between 2017-2021)?
- Rumen (46.67%)
- Animal science (57.33%)
- Fermentation (28.00%)
In recent papers he was focusing on the following fields of study:
Alfred Ferret mainly investigates Rumen, Animal science, Fermentation, Beef cattle and Straw.
His study on Rumen is covered under Food science.
The concepts of his Food science study are interwoven with issues in Polyunsaturated fatty acid, Fatty acid, Propionate and Incubation.
His research in Animal science intersects with topics in Randomized block design, Meal and Latin square.
In Meal, Alfred Ferret works on issues like Camelina, which are connected to Ingredient, Rapeseed, Feeding behavior and Canola.
His Dry matter research is multidisciplinary, incorporating perspectives in Protein degradation and Yeast.
Between 2017 and 2021, his most popular works were:
- Effect of increasing the level of alfalfa hay in finishing beef heifer diets on intake, sorting, and feeding behavior. (7 citations)
- Exploring Additive, Synergistic or Antagonistic Effects of Natural Plant Extracts on In Vitro Beef Feedlot-Type Rumen Microbial Fermentation Conditions. (3 citations)
- Using 19% of alfalfa hay in beef feedlot finishing diets did not modify meat quality but increased feed intake and ADG1. (3 citations)
In his most recent research, the most cited papers focused on:
- Internal medicine
- Ecology
- Food science
Alfred Ferret spends much of his time researching Straw, Rumen, Feedlot, Beef cattle and Food science.
In most of his Straw studies, his work intersects topics such as Animal science.
His Animal science study integrates concerns from other disciplines, such as Meal, Forage and Latin square.
The various areas that he examines in his Feedlot study include Randomized block design, Chewiness and Intramuscular fat.
In general Food science, his work in Fermentation is often linked to Valerate linking many areas of study.
His Propionate study incorporates themes from Dry matter and Yeast.
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