What is he best known for?
The fields of study he is best known for:
- Biochemistry
- Food science
- Internal medicine
His primary areas of study are Broiler, Animal science, Feed conversion ratio, Veterinary medicine and Food science.
His Broiler research incorporates elements of Moisture, Antimicrobial effect and Bacterial counts.
His Animal science research includes elements of Surgery and Lysine.
When carried out as part of a general Feed conversion ratio research project, his work on Feed consumption is frequently linked to work in Light intensity, therefore connecting diverse disciplines of study.
His biological study spans a wide range of topics, including Age and sex and Nutrient density.
His work carried out in the field of Food science brings together such families of science as Campylobacter, Selenium and Microbiology.
His most cited work include:
- Processing Losses, Carcass Quality, and Meat Yields of Broiler Chickens Receiving Diets Marginally Deficient to Adequate in Lysine Prior to Marketing (116 citations)
- Live Performance and Carcass Yield of Male Broilers from Two Commercial Strain Crosses Receiving Rations Containing Lysine Below and Above the Established Requirement Between Six and Eight Weeks of Age (89 citations)
- The genetic basis of pectoralis major myopathies in modern broiler chicken lines (87 citations)
What are the main themes of his work throughout his whole career to date?
His main research concerns Broiler, Animal science, Food science, Salmonella and Veterinary medicine.
The concepts of his Broiler study are interwoven with issues in Meal, Incidence, Litter and Body weight, Feed conversion ratio.
His Animal science research includes themes of Ecology, Endocrinology, Internal medicine, Creatine kinase and Moisture.
His work on Citric acid as part of general Food science research is often related to Shear, thus linking different fields of science.
His Salmonella study incorporates themes from Intestinal microorganisms, Inoculation, Food contaminant, Shelf life and Campylobacter.
His study in the field of Flock also crosses realms of Foot.
He most often published in these fields:
- Broiler (64.18%)
- Animal science (43.28%)
- Food science (28.36%)
What were the highlights of his more recent work (between 2015-2019)?
- Broiler (64.18%)
- Animal science (43.28%)
- Food science (28.36%)
In recent papers he was focusing on the following fields of study:
Broiler, Animal science, Food science, Feed conversion ratio and Salmonella are his primary areas of study.
Sacit F. Bilgili has researched Broiler in several fields, including Incidence and Carotenoid.
His studies in Animal science integrate themes in fields like Flue-gas desulfurization, Lactate dehydrogenase, Creatine kinase, Moisture and Nutrient intake.
His Food science research incorporates themes from Malondialdehyde, Biochemistry, Antioxidant and Weight gain.
His study in Feed conversion ratio is interdisciplinary in nature, drawing from both Litter and Caking.
Sacit F. Bilgili combines subjects such as Food contaminant, Antimicrobial, Microbiology, Campylobacter and Food microbiology with his study of Salmonella.
Between 2015 and 2019, his most popular works were:
- Lycopene activates antioxidant enzymes and nuclear transcription factor systems in heat-stressed broilers (32 citations)
- Evaluating best practices for Campylobacter and Salmonella reduction in poultry processing plants (21 citations)
- Effects of quantitative nutrient allocation on myopathies of the Pectoralis major muscles in broiler chickens at 32, 43, and 50 days of age. (15 citations)
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