John Killefer

A. Lowder, Parker, N. B., Kennedy, M., Keys, D., C. DeWitt, M., and Killefer, J., “Cull hazelnuts as a lipid source in hog finishing rations: Effects on pork shelf-life and fatty acid composition”, Meat Science, vol. 112, p. 146, 2016.

J. W. Lee, Kil, D. Y., Keever, B. D., Killefer, J., McKeith, F. K., Sulabo, R. C., and Stein, H. H., “Carcass fat quality of pigs is not improved by adding corn germ, beef tallow, palm kernel oil, or glycerol to finishing diets containing distillers dried grains with solubles”, Journal of Animal Science, vol. 91, no. 5, pp. 2426 - 2437, 2013.

D. D. Boler, Shreck, A. L., Faulkner, D. B., Killefer, J., McKeith, F. K., HOMM, J. W., and Scanga, J. A., “Effect of ractopamine hydrochloride (Optaflexx) dose on live animal performance, carcass characteristics and tenderness in early weaned beef steers”, Meat Science, vol. 92, no. 4, pp. 458 - 463, 2012.

D. D. Boler, Fernandez-Duenas, D. M., Kutzler, L. W., Zhao, J., Harrell, R. J., Campion, D. R., McKeith, F. K., Killefer, J., and Dilger, A. C., “Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows”, Journal of Animal Science, vol. 90, no. 13, pp. 5159 - 5169, 2012.

C. M. Souza, Boler, D. D., Clark, D. L., Kutzler, L. W., Holmer, S. F., Summerfield, J. W., Cannon, J. E., Smit, N. R., McKeith, F. K., and Killefer, J., “Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties”, Journal of Food Science, vol. 7721893226285567364384175448128778, no. 1, pp. S54 - S61, 2012.

L. W. Kutzler, Holmer, S. F., Boler, D. D., Carr, S. N., Ritter, M. J., Parks, C. W., McKeith, F. K., and Killefer, J., “Comparison of varying doses and durations of ractopamine hydrochloride on late-finishing pig carcass characteristics and meat quality”, Journal of Animal Science, vol. 89, no. 7, pp. 2176 - 2188, 2011.

M. A. Tavarez, Boler, D. D., Bess, K. N., Zhao, J., Yan, F., Dilger, A. C., McKeith, F. K., and Killefer, J., “Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation”, Poultry Science, vol. 90, no. 4, pp. 922 - 930, 2011.

C. M. Souza, Boler, D. D., Clark, D. L., Kutzler, L. W., Holmer, S. F., Summerfield, J. W., Cannon, J. E., Smit, N. R., McKeith, F. K., and Killefer, J., “The effects of high pressure processing on pork quality, palatability, and further processed products”, Meat Science, vol. 87, no. 4, pp. 419 - 427, 2011.

D. D. Boler, Kutzler, L. W., Meeuwse, D. M., King, V. L., Campion, D. R., McKeith, F. K., and Killefer, J., “Effects of increasing lysine on carcass composition and cutting yields of immunologically castrated male pigs”, Journal of Animal Science, vol. 89, no. 7, pp. 2189 - 2199, 2011.

S. M. Scramlin, Platter, W. J., Gomez, R. A., Choat, W. T., McKeith, F. K., and Killefer, J., “Comparative effects of ractopamine hydrochloride and zilpaterol hydrochloride on growth performance, carcass traits, and longissimus tenderness of finishing steers”, Journal of Animal Science, vol. 88, no. 5, pp. 1823 - 1829, 2010.

A. C. Dilger, Gabriel, S. R., Kutzler, L. W., McKeith, F. K., and Killefer, J., “The myostatin null mutation and clenbuterol administration elicit additive effects in mice”, animal, vol. 4261379250707761098025, no. 03, pp. 466 - 471, 2010.

D. D. Boler, Dilger, A. C., BIDNER, B. S., CARR, S. N., EGGERT, J. M., DAY, J. W., ELLIS, M., McKeith, F. K., and Killefer, J., “ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS”, Journal of Muscle Foods, vol. 2148246422676636593768034613041792024, no. 1, pp. 119 - 130, 2010.

A. J. Myers, Scramlin, S. M., Dilger, A. C., Souza, C. M., McKeith, F. K., and Killefer, J., “Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor”, Meat Science, vol. 82, no. 1, pp. 59 - 63, 2009.

D. D. Boler, Gabriel, S. R., Yang, H., Balsbaugh, R., Mahan, D. C., Brewer, M. S., McKeith, F. K., and Killefer, J., “Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life”, Meat Science, vol. 83, no. 4, pp. 723 - 730, 2009.

P. J. Rincker, Killefer, J., Ellis, M. A., Brewer, S., and McKeith, F. K., “The effect of ractopamine and IMF content on sensory attributes of pork from pigs of similar genetics”, Journal of Muscle Foods, 2009.

S. F. Holmer, HOMM, J. W., BERGER, L. L., Brewer, M. S., McKeith, F. K., and Killefer, J., “REALIMENTATION OF CULL BEEF COWS. I. LIVE PERFORMANCE, CARCASS TRAITS AND MUSCLE CHARACTERISTICS”, Journal of Muscle Foods, vol. 2067847484747467626183836521546179758383844848, no. 311292888331134113511144, pp. 293 - 306, 2009.

J. Killefer and Kocamis, H., “Functional genomics: Development and gene regulation”, in Poultry Genetics, Breeding and Biotechnology, 2003.

M. Koohmaraie, Killefer, J., Bishop, M., Shackelford, S., Wheeler, T., and Arbona, J., “Calpastatin based methods for predicting meat tenderness”, in Expression, Regulation and Role of Proteinases in Muscle Development and Meat Quality, 1993.

J. Killefer and Hu, C. Y., “Expression of a 64 kD adipocyte-specific plasma membrane protein in genetically lean but not obese porcine adipocytes”, Journal of Cellular Biochemistry, vol. 442610325657808194532391922502426237237, no. 3, pp. 167 - 175, 1990.