What is he best known for?
The fields of study he is best known for:
- Statistics
- Biochemistry
- Internal medicine
Gene M. Pesti spends much of his time researching Broiler, Animal science, Feed conversion ratio, Food science and Lysine.
His studies deal with areas such as Body weight, Meal, Internal medicine, Endocrinology and Copper as well as Broiler.
His Animal science research incorporates themes from Bone ash, Phosphorus, Sulfate and Starter.
His Feed conversion ratio research includes themes of Weight gain, Biochemistry and Animal feed.
The study incorporates disciplines such as Abdominal fat, Amino acid and Grease in addition to Food science.
His work carried out in the field of Lysine brings together such families of science as Creatine and Arginase.
His most cited work include:
- Modulation of cholesterol levels in broiler meat by dietary garlic and copper (212 citations)
- A comparison of nitrogen values obtained utilizing the Kjeldahl nitrogen and Dumas combustion methodologies (Leco CNS 2000) on samples typical of an animal nutrition analytical laboratory (196 citations)
- Studies on the Feeding of Cupric Sulfate Pentahydrate and Cupric Citrate to Broiler Chickens (143 citations)
What are the main themes of his work throughout his whole career to date?
Gene M. Pesti mainly focuses on Broiler, Animal science, Feed conversion ratio, Food science and Body weight.
Gene M. Pesti combines subjects such as Bone ash, Meal, Lysine, Starter and Methionine with his study of Broiler.
His Animal science study incorporates themes from Weight gain, Internal medicine, Biochemistry and Endocrinology.
His study looks at the relationship between Feed conversion ratio and fields such as Phytic acid, as well as how they intersect with chemical problems.
Gene M. Pesti has researched Food science in several fields, including Meat and bone meal, Basal, Wheat middlings and Poultry by-product meal.
The various areas that Gene M. Pesti examines in his Body weight study include Dietary protein and Broiler breeder.
He most often published in these fields:
- Broiler (54.29%)
- Animal science (47.43%)
- Feed conversion ratio (26.29%)
What were the highlights of his more recent work (between 2011-2020)?
- Broiler (54.29%)
- Animal science (47.43%)
- Ingredient (13.14%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Broiler, Animal science, Ingredient, Food science and Statistics.
His Broiler research is multidisciplinary, incorporating perspectives in Feed conversion ratio, Tibia, Anatomy and Phytase.
His work on Animal feed as part of general Animal science research is frequently linked to Negative control, thereby connecting diverse disciplines of science.
He has included themes like Bioassay and Database in his Ingredient study.
His Food science research integrates issues from Wheat middlings and Lysine.
His study in the field of Linear model, Polynomial regression, Data set and Covariate is also linked to topics like Microsoft excel.
Between 2011 and 2020, his most popular works were:
- The effects of growth rate on leg morphology and tibia breaking strength, mineral density, mineral content, and bone ash in broilers (73 citations)
- The effects of broiler chicken growth rate on valgus, varus, and tibial dyschondroplasia. (40 citations)
- Phytate and other nutrient components of feed ingredients for poultry (34 citations)
In his most recent research, the most cited papers focused on:
- Statistics
- Internal medicine
- Biochemistry
The scientist’s investigation covers issues in Ingredient, Broiler, Statistics, Animal science and Energy.
Food science covers Gene M. Pesti research in Ingredient.
His study in Food science is interdisciplinary in nature, drawing from both Neutral Detergent Fiber, Phosphorus and Wheat middlings.
His research in Broiler intersects with topics in Tibia and Anatomy.
His work on Nonlinear regression, Regression analysis and Linear model as part of general Statistics study is frequently connected to Spline, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
The concepts of his Animal science study are interwoven with issues in White meat, Strain, Body weight, Sex factors and Specific gravity.
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