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Effects Of Gestational Dietary Intake On Calf Growth And Early Feedlot Performance Of Offspring, Jose Gardner 2017 Utah State University

Effects Of Gestational Dietary Intake On Calf Growth And Early Feedlot Performance Of Offspring, Jose Gardner

All Graduate Theses and Dissertations

Fetal programming is a relatively new and quickly growing field of research in the livestock industry. The concept of fetal programming is simply defined as the effects a change in maternal nutritional intake has on offspring, whether it be a genetic or physical change. The intention of this study was to specifically look at the effects of nutrient restriction of cows during the second trimester of gestation on the growth and performance of the resulting calves.

In this study, thirty-two cows of predominantly angus influence from the Utah state university herd were chosen, naturally bred to a pure bred angus ...


Sweet Potatoes, Carolyn Washburn 2017 Utah State University Extension

Sweet Potatoes, Carolyn Washburn

Carolyn Washburn

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing sweet potatoes.


Tomatoes, Carolyn Washburn 2017 Utah State University Extension

Tomatoes, Carolyn Washburn

Carolyn Washburn

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing tomatoes.


Prickly Pear Cactus, Carolyn Washburn 2017 Utah State University Extension

Prickly Pear Cactus, Carolyn Washburn

Carolyn Washburn

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing prickly pear cactus.


Brussels Sprouts, Carolyn Washburn 2017 Utah State University Extension

Brussels Sprouts, Carolyn Washburn

Carolyn Washburn

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing brussels sprouts.


Diabetes Facts, Carolyn Washburn 2017 Utah State University Extension

Diabetes Facts, Carolyn Washburn

Carolyn Washburn

This publication outlines the different types of diabetes and the complications that can occur with each one.


Kale, Carolyn Washburn 2017 Utah State University Extension

Kale, Carolyn Washburn

Carolyn Washburn

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing kale.


Apples, Kathleen Riggs 2017 Utah State University Extension

Apples, Kathleen Riggs

Kathleen Riggs

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing apples.


Apples, Kathleen Riggs 2017 Utah State University Extension

Apples, Kathleen Riggs

Kathleen Riggs

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing apples.


Limes, Melanie Jewkes 2017 Utah State University

Limes, Melanie Jewkes

Melanie Jewkes

Limes are a great citrus fruit that adds a zest to many meals. Learn how to select, use, and cook with limes


Potatoes, Melanie Jewkes 2017 Utah State University

Potatoes, Melanie Jewkes

Melanie Jewkes

Potatoes are a wonderful staple food that are versatile and store well. Learn how to select, cook, prepare, and store potatoes.


Spinach, Melanie Jewkes 2017 Utah State University

Spinach, Melanie Jewkes

Melanie Jewkes

Spinach is a super food that can be grown or purchased fairly inexpensively. Learn how to select, prepare, and store spinach.


Cranberries, Melanie Jewkes 2017 Utah State University

Cranberries, Melanie Jewkes

Melanie Jewkes

Cranberries can be an easy way to add variety to meals and snacks. Learn how to use fresh cranberries and other ways to incorporate the nutritional benefits of cranberries into your diet.


Ingredient Substitutions And Equivalents, Ann Henderson, SuzAnne Jorgenson, Susan Haws 2017 Utah State University Extension

Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws

Ann Henderson

This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pasta, spices and miscellaneous items. Also lists equivalent measurements.


Mushrooms, Susan Haws 2017 Utah State University Extension

Mushrooms, Susan Haws

Susan Haws

This publication is a guide to eating, selecting, cooking, and storing mushrooms.


Lemons, Susan Haws 2017 Utah State University Extension

Lemons, Susan Haws

Susan Haws

This publication is a guide to eating, selecting, cooking, and storing lemons.


Ingredient Substitutions And Equivalents, Ann Henderson, SuzAnne Jorgenson, Susan Haws 2017 Utah State University Extension

Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws

Susan Haws

This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pasta, spices and miscellaneous items. Also lists equivalent measurements.


Winter Squash, Susan Haws 2017 Utah State University Extension

Winter Squash, Susan Haws

Susan Haws

This publication is a guide to eating, selecting, cooking, and storing winter squash.


4-H Fun With Foods - Lesson 6: Cookies: Molded, Refrigerator & Rolled, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen 2017 Utah State University Extension

4-H Fun With Foods - Lesson 6: Cookies: Molded, Refrigerator & Rolled, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

Susan Haws

This publication is part of the 4-H Fun with Foods Guide, Lesson 6 provides recipes and instructions for molded, refrigerator, and rolled cookies.


4-H Fun With Foods - Lesson 1: Getting Ready To Cook, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen 2017 Utah State University Extension

4-H Fun With Foods - Lesson 1: Getting Ready To Cook, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

Susan Haws

This publication is part of 4-H Fun with Foods Guide, Lesson 1 focuses on the steps needed when getting ready to cook.


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