What is he best known for?
The fields of study he is best known for:
- Animal science
- Food science
- Internal medicine
Henry N. Zerby mainly focuses on Animal science, Tenderness, Beef cattle, Food science and Loin.
His work on Litter as part of general Animal science research is often related to Temperature gradient gel electrophoresis, thus linking different fields of science.
His work on Meat tenderness as part of general Tenderness study is frequently linked to Functional proteomics, Cellular pathways and Statistical analysis, bridging the gap between disciplines.
His research in Beef cattle intersects with topics in Weaning and Blood chemistry.
He interconnects Veterinary medicine, Weight gain and Feedlot in the investigation of issues within Weaning.
His Loin research incorporates elements of Ractopamine, Intramuscular fat, Linoleic acid and Marbled meat.
His most cited work include:
- Interrelations between the Microbiotas in the Litter and in the Intestines of Commercial Broiler Chickens (108 citations)
- Effect of source of energy and rate of growth on performance, carcass characteristics, ruminal fermentation, and serum glucose and insulin of early-weaned steers. (87 citations)
- Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature. (77 citations)
What are the main themes of his work throughout his whole career to date?
Animal science, Feedlot, Tenderness, Food science and Crossbreed are his primary areas of study.
His work on Breed, Sire, Weaning and Intramuscular fat as part of general Animal science study is frequently linked to Energy source, therefore connecting diverse disciplines of science.
The Feedlot study combines topics in areas such as Digestion, Dry matter and Forage.
His Tenderness research includes themes of Purebred, Loin, Palatability and Marbled meat.
He has included themes like Polyunsaturated fatty acid and Linoleic acid in his Food science study.
Henry N. Zerby studied Crossbreed and Randomized block design that intersect with Distillers grains.
He most often published in these fields:
- Animal science (62.90%)
- Feedlot (25.81%)
- Tenderness (24.19%)
What were the highlights of his more recent work (between 2016-2021)?
- Animal science (62.90%)
- Energy source (14.52%)
- Feedlot (25.81%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Animal science, Energy source, Feedlot, Randomized block design and Crossbreed.
His Feedlot research integrates issues from Dry matter and Tenderness.
The various areas that he examines in his Dry matter study include Silage, Forage and Gained weight.
His Crossbreed research is multidisciplinary, incorporating perspectives in Breed, Jersey cattle, Sire and Marbled meat.
His research in Age and sex intersects with topics in Longissimus Thoracis and Flavor.
His Flavor study introduces a deeper knowledge of Food science.
Between 2016 and 2021, his most popular works were:
- Effect of energy source and level, and sex on growth, performance, and carcass characteristics of lambs ☆☆ (12 citations)
- Effect of energy source and level, and animal age and sex on meat characteristics of sheep (4 citations)
- Evaluation of feedlot performance, carcass characteristics, carcass retail cut distribution, Warner-Bratzler shear force, and fatty acid composition of purebred Jersey and crossbred Jersey steers. (3 citations)
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