Anna C Dilger


Affiliation: University of Illinois
Country: USA


  1. Dilger A, Spurlock M, Grant A, Gerrard D. Myostatin null mice respond differently to dietary-induced and genetic obesity. Anim Sci J. 2010;81:586-93 pubmed publisher
    ..These results indicate that MN mice gain less body fat than WT on a HF diet, but the MN mutation does not alter fat accumulation caused by DB mutation. Thus, MN mice are not always resistant to obesity development. ..
  2. Clark D, Clark D, Hogan E, Kroscher K, Dilger A. Elevated insulin-like growth factor 2 expression may contribute to the hypermuscular phenotype of myostatin null mice. Growth Horm IGF Res. 2015;25:207-18 pubmed publisher
  3. Tavárez M, Bohrer B, Herrick R, Mellencamp M, Matulis R, Ellis M, et al. Effects of time after a second dose of immunization against GnRF (Improvest) independent of age at slaughter on commercial bacon slicing characteristics of immunologically castrated barrows. Meat Sci. 2016;111:147-53 pubmed publisher
    ..01), but were similar (P=0.11) among sexes. Increasing time of slaughter after second anti-GnRF dose improves fresh belly and bacon slicing characteristics in IC barrows. ..
  4. Lowe B, Overholt M, Gerlemann G, Carr S, Rincker P, Schroeder A, et al. Ham and belly processing characteristics of immunological castrated barrows (Improvest) fed ractopamine hydrochloride (Paylean). Meat Sci. 2016;112:103-9 pubmed publisher
    ..05) fresh quality, processing characteristics, and composition of hams and bellies. Immunological castration and RAC produced leaner finished products but did not alter processing yield of hams or bacon. ..
  5. Clark D, Bohrer B, Tavárez M, Boler D, Beever J, Dilger A. Effects of the porcine IGF2 intron 3-G3072A mutation on carcass cutability, meat quality, and bacon processing. J Anim Sci. 2014;92:5778-88 pubmed publisher
    ..Pigs with GPat had superior belly quality that may positively impact commercial bacon production. However, pigs with APat yielded a greater amount of lean product at the expense of producing lighter LM color and increased cooking loss. ..