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David Pethick
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Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers
JF Hocquette, F Gondret, E Baéza, F Médale, C Jurie, DW Pethick
Animal 4 (2), 303-319, 2010
7322010
Physiological responses of Bos taurus and Bos indicus cattle to prolonged, continuous heat and humidity
DT Beatty, A Barnes, E Taylor, D Pethick, M McCarthy, SK Maloney
Journal of animal science 84 (4), 972-985, 2006
3512006
Genetic and environmental effects on meat quality
RD Warner, PL Greenwood, DW Pethick, DM Ferguson
Meat science 86 (1), 171-183, 2010
3472010
Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat
FR Dunshea, DN D’souza, DW Pethick, GS Harper, RD Warner
Meat Science 71 (1), 8-38, 2005
3282005
Growth, development and nutritional manipulation of marbling in cattle: a review
DW Pethick, GS Harper, VH Oddy
Australian Journal of Experimental Agriculture 44 (7), 705-715, 2004
3052004
Nutritional and hormonal regulation of energy metabolism in skeletal muscles of meat-producing animals
JF Hocquette, I Ortigues-Marty, D Pethick, P Herpin, X Fernandez
Livestock production science 56 (2), 115-143, 1998
2811998
Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep
DL Hopkins, RS Hegarty, PJ Walker, DW Pethick
Australian Journal of Experimental Agriculture 46 (7), 879-884, 2006
2772006
Nutritional influences on some major enteric bacterial diseases of pig
JR Pluske, DW Pethick, DE Hopwood, DJ Hampson
Nutrition research reviews 15 (2), 333-371, 2002
2722002
Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth, and stimulates proliferation of enterotoxigenic Escherichia coli in …
DE McDonald, DW Pethick, BP Mullan, DJ Hampson
British Journal of Nutrition 86 (4), 487-498, 2001
2382001
The incidence of swine dysentery in pigs can be reduced by feeding diets that limit the amount of fermentable substrate entering the large intestine
JR Pluske, PM Siba, DW Pethick, Z Durmic, BP Mullan, DJ Hampson
The Journal of nutrition 126 (11), 2920-2933, 1996
1911996
Opportunities for predicting and manipulating beef quality
JF Hocquette, R Botreau, B Picard, A Jacquet, DW Pethick, ND Scollan
Meat science 92 (3), 197-209, 2012
1842012
How might marbling begin?
GS Harper, DW Pethick
Australian Journal of Experimental Agriculture 44 (7), 653-662, 2004
1682004
What is artificial meat and what does it mean for the future of the meat industry?
SPF Bonny, GE Gardner, DW Pethick, JF Hocquette
Journal of Integrative Agriculture 14 (2), 255-263, 2015
1672015
Genetic parameters for meat quality traits of Australian lamb meat
SI Mortimer, JHJ Van der Werf, RH Jacob, DL Hopkins, L Pannier, ...
Meat science 96 (2), 1016-1024, 2014
1622014
Adipocyte fatty acid-binding protein and mitochondrial enzyme activities in muscles as relevant indicators of marbling in cattle
C Jurie, I Cassar-Malek, M Bonnet, C Leroux, D Bauchart, P Boulesteix, ...
Journal of Animal Science 85 (10), 2660-2669, 2007
1602007
The impact of processing on sensory and objective measurements of sheep meat eating quality
JM Thompson, DL Hopkins, DN D’souza, PJ Walker, SR Baud, ...
Australian Journal of Experimental Agriculture 45 (5), 561-573, 2005
1582005
Processing cereal grains for animal feeding
JB Rowe, M Choct, DW Pethick
Australian journal of agricultural research 50 (5), 721-736, 1999
1571999
Prevention of acidosis and laminitis associated with grain feeding in horses
JB Rowe, MJ Lees, DW Pethick
The Journal of nutrition 124 (suppl_12), 2742S-2744S, 1994
1531994
Acetate supply and utilization by the tissues of sheep in vivo
DW Pethick, DB Lindsay, PJ Barker, AJ Northrop
British Journal of Nutrition 46 (1), 97-110, 1981
1431981
Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb
L Pannier, GE Gardner, KL Pearce, M McDonagh, AJ Ball, RH Jacob, ...
Meat Science 96 (2), 1076-1087, 2014
1362014
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