Gene M. Pesti
University of Georgia
174 Papers
1.3K Citations
Gene M. Pesti is an academic researcher from University of Georgia. The author has contributed to research in topics: Broiler & Soybean meal. The author has an hindex of 39, co-authored 169 publications. Previous affiliations of Gene M. Pesti include University of New England (Australia).
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Papers
The Use of Near-Infrared Reflectance Spectroscopy to Predict the Moisture, Nitrogen, Calcium, Total Phosphorus, Gross Energy, and Phytate Phosphorus Contents of Broiler Excreta
TL;DR: It is concluded that it is possible to predict the moisture, N, Ca, gross energy, total P, and phytate P in broiler excreta by using near-infrared reflectance spectroscopy (NIRS)-2 Software.
Freeze Drying Versus Oven Drying of Excreta in True Metabolizable Energy, Nitrogen-Corrected True Metabolizable Energy, and True Amino Acid Availability Bioassays
TL;DR: In this article, the effect of excreta drying procedure on resulting true amino acid availability (TAAA), true metabolizable energy (TME), and nitrogen-corrected TME (TMEn) values was investigated using two high-protein feedstuffs.
A Comparison of Eight Grades of Fat as Broiler Feed Ingredients
TL;DR: Only moisture, insolubles, unsaponifiables, and free fatty acids were significantly correlated with performance responses, and differences were noticed in abdominal fat pad color (lightness and redness) due to fat source.
A comparison of digestible amino acid databases: Relationship between amino acid concentration and digestibility
M. Tahir,Gene M. Pesti +1 more
TL;DR: In this paper, the authors investigated the influence of amino acid concentration on observed digestibility values of 20 common poultry feed ingredients from two commercial companies, Evonik Degussa (Burr Ridge, IL, chick assays) and Ajinomoto Heartland (Chicago, IL; rooster assays), by using multiple regression techniques to test the hypothesis that the results of the AA digestibility assays were related to the AA concentration in the feed ingredient being tested.
Studies on semduramicin and nutritional responses: 2. methionine levels
TL;DR: Overall, the effects of semduramicin on growth and processing parameters were small and not significant, but considerable benefits in performance and carcass parameters could be realized by feeding the higher levels of protein or methionine.