What is he best known for?
The fields of study he is best known for:
- Biochemistry
- Enzyme
- Food science
The scientist’s investigation covers issues in Food science, Meal, Amino acid, Soybean meal and Animal science.
His Food science research includes themes of Cystine, Lysine and Solubility.
The study incorporates disciplines such as Canola, Selenium yeast, Phosphorus, Hatching and Energy metabolism in addition to Meal.
His work on Tryptophan, Alanine and Glycine as part of general Amino acid research is frequently linked to Bioavailability, thereby connecting diverse disciplines of science.
His Soybean meal study combines topics in areas such as Low protein, Arginine, Dry matter and Nitrogen.
His study in Animal science is interdisciplinary in nature, drawing from both Weight gain, Biochemistry, Valine and Feed conversion ratio.
His most cited work include:
- Ideal ratio (relative to lysine) of tryptophan, threonine, isoleucine, and valine for chicks during the second and third weeks posthatch (188 citations)
- The Effects of Several Organic Acids on Growth Performance, Nutrient Digestibilities, and Cecal Microbial Populations in Young Chicks (169 citations)
- Protein and amino acid quality of meat and bone meal (159 citations)
What are the main themes of his work throughout his whole career to date?
His scientific interests lie mostly in Food science, Meal, Animal science, Amino acid and Soybean meal.
His Food science research is multidisciplinary, incorporating elements of Feed conversion ratio and Lysine.
The various areas that Carl M Parsons examines in his Meal study include Weight gain, Phosphorus, Animal feed and Methionine.
Carl M Parsons focuses mostly in the field of Animal science, narrowing it down to matters related to Biochemistry and, in some cases, In vivo.
His Amino acid study combines topics from a wide range of disciplines, such as Meat and bone meal, Dietary protein, Casein and Endogeny.
He combines subjects such as Canola, Trypsin inhibitor and Fish meal with his study of Soybean meal.
He most often published in these fields:
- Food science (56.12%)
- Meal (38.13%)
- Animal science (35.25%)
What were the highlights of his more recent work (between 2016-2021)?
- Animal science (35.25%)
- Rooster (16.91%)
- Food science (56.12%)
In recent papers he was focusing on the following fields of study:
Carl M Parsons mainly investigates Animal science, Rooster, Food science, Amino acid and Meal.
His work on Broiler as part of general Animal science study is frequently linked to Bioavailability, bridging the gap between disciplines.
His study of Protein quality is a part of Food science.
His Amino acid research includes elements of Ethanol and Yeast.
In his study, Phytase and Amen is strongly linked to Canola, which falls under the umbrella field of Meal.
In his study, Ethanol fuel and Corn kernel is inextricably linked to Weight gain, which falls within the broad field of Soybean meal.
Between 2016 and 2021, his most popular works were:
- Consumption of whole eggs promotes greater stimulation of postexercise muscle protein synthesis than consumption of isonitrogenous amounts of egg whites in young men (50 citations)
- Inclusion of excess dietary calcium in diets for 100- to 130-kg growing pigs reduces feed intake and daily gain if dietary phosphorus is at or below the requirement. (11 citations)
- Feeding an enhanced diet to Holstein heifers during the preweaning period alters steroid receptor expression and increases cellular proliferation (8 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
His primary areas of investigation include Animal science, Rooster, Meal, Bioavailability and Rumen.
His Animal science research incorporates themes from Bone ash, Phosphorus, Soybean meal and Lysine.
His work in the fields of Phytase overlaps with other areas such as Factorial experiment.
His Soybean meal study incorporates themes from Canola, Dietary Phosphorus, Calcium, Randomized block design and Weight gain.
He interconnects Dry matter, Butyrate and Fatty acid in the investigation of issues within Rumen.
His Protein quality study improves the overall literature in Food science.
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