The chart shows the distribution of publications by all Research.com ranked scientists in the field of Animal Science and Veterinary in 2026. The highlighted bar marks where David W. Pethick sits on this spectrum.
This scientist: 435 publications — 97th percentile
97% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 442 publications or more.
The chart shows the D-index (discipline H-index) distribution of Animal Science and Veterinary scientists ranked by Research.com in 2026. The highlighted bar marks where David W. Pethick sits on this spectrum.
This scientist: 67 D-Index — 94th percentile
94% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 77 D-Index or more.
Animal science, Food science, Tenderness, Biotechnology and Microbiology are his primary areas of study. His Animal science research includes elements of Glycogen, Environmental management system and Animal nutrition. His work deals with themes such as Quality, Weaning and Polysaccharide, which intersect with Food science.
His Tenderness research is multidisciplinary, incorporating perspectives in Loin, Intramuscular fat, Palatability and Heritability. His Biotechnology study integrates concerns from other disciplines, such as Soil indicators, Stimulation and Carcass composition. His studies deal with areas such as Fermentation, Serpulina hyodysenteriae and Large intestine as well as Microbiology.
His primary areas of study are Animal science, Intramuscular fat, Food science, Tenderness and Internal medicine. His Animal science research focuses on Biotechnology and how it connects with Crossbreed. His study in Intramuscular fat is interdisciplinary in nature, drawing from both Meat tenderness and Marbled meat.
His Food science research incorporates elements of Feces, Weaning and Polysaccharide. His Tenderness research is multidisciplinary, relying on both Quality, Brahman, Flavour and Rump. His studies in Sire integrate themes in fields like Breed and Eye muscle.
David W. Pethick spends much of his time researching Animal science, Intramuscular fat, Loin, Tenderness and Carcass weight. His Animal science research incorporates themes from Red meat and Eye muscle. His research on Intramuscular fat concerns the broader Food science.
His biological study spans a wide range of topics, including Lightness, Longissimus and Yield. His Tenderness research includes themes of Quality, Flavour and Rump. His Carcass weight research integrates issues from Lean meat and Flock.
David W. Pethick mainly focuses on Animal science, Intramuscular fat, Red meat, Grading and Quality. His research integrates issues of Biochemistry and Pasture in his study of Animal science. His work carried out in the field of Intramuscular fat brings together such families of science as Loin and Anatomy.
His work in Red meat covers topics such as Carcass weight which are related to areas like Myoglobin, Breed type, Longissimus and Lightness. His Quality study combines topics in areas such as Ossification, Surgery and Negative relationship. He undertakes multidisciplinary studies into Tenderness and Sensory system in his work.
J. F. Hocquette;F. Gondret;E. Baéza;F. Médale
D.T. Beatty;A. Barnes;E.E. Taylor;D. Pethick
R.D. Warner;P.L. Greenwood;D.W. Pethick;D.M. Ferguson
F.R. Dunshea;D.N. D’Souza;D.W. Pethick;G.S. Harper
D. W. Pethick;G. S. Harper;V. H. Oddy
DL Hopkins;Roger Hegarty;PJ Walker;David W Pethick
John R Pluske;David W Pethick;Deborah E Hopwood;David J Hampson
J.F Hocquette;I Ortigues-Marty;D Pethick;P Herpin
D. E. McDonald;D. W. Pethick;B. P. Mullan;D. J. Hampson
Sarah P.F. Bonny;Sarah P.F. Bonny;Graham E. Gardner;David W. Pethick;Jean François Hocquette
John R. Pluske;Peter M. Siba;David W. Pethick;Zorica Durmic
Jean-François Hocquette;Raphaëlle Botreau;Brigitte Picard;Alain Jacquet
C. Jurie;I. Cassar-Malek;M. Bonnet;C. Leroux
S.I. Mortimer;J.H.J. van der Werf;R.H. Jacob;D.L. Hopkins
John Mitchell Thompson;D L Hopkins;D N D'Souza;P J Walker
L. Pannier;G.E. Gardner;G.E. Gardner;K.L. Pearce;K.L. Pearce;M. McDonagh;M. McDonagh
G. S. Harper;D. W. Pethick
James B. Rowe;Michael J. Lees;David W. Pethick
J.B. Rowe;M. Choct;D.W. Pethick
D. W. Pethick;D. B. Lindsay;P. J. Barker;A. J. Northrop
John R. Pluske;Zorica Durmic;David W. Pethick;Bruce P. Mullan
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By integrating these related degrees and certifications, graduates can create diverse career pathways that address both the physical and behavioral health of animals, enhancing their professional versatility and impact.
INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Publications: 73
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