Rex LaMon Gilbreath

Affiliations: 
1991 Animal Sciences Rutgers University, New Brunswick, New Brunswick, NJ, United States 
Area:
swine nutrition
Google:
"Rex LaMon Gilbreath"
Bio:

(1933 - 1991)
https://academic.oup.com/jas/issue-pdf/69/8/22667894
http://www.worldcat.org/oclc/83682881

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Wohlt JE, Petro J, Horton GM, et al. (1994) Composition, preservation, and use of sea clam viscera as a protein supplement for growing pigs Journal of Animal Science. 72: 546-553
Saha DC, Gilbreath RL. (1993) A modified chromic oxide indicator ratio technique for accurate determination of nutrient digestibility Canadian Journal of Animal Science. 73: 1001-1004
Saha DC, Gilbreath RL. (1991) Faecal recovery and diurnal variation in excretion of dietary chromium by mature swine Journal of the Science of Food and Agriculture. 56: 407-418
Saha DC, Gilbreath RL. (1991) Analytical recovery of chromium from diet and faeces determined by colorimetry and atomic absorption spectrophotometry Journal of the Science of Food and Agriculture. 55: 433-446
Alvarez OM, Gilbreath RL. (1982) Effect of dietary thiamine on intermolecular collagen cross-linking during wound repair: A mechanical and biochemical assessment Journal of Trauma - Injury, Infection and Critical Care. 22: 20-24
Alvarez OM, Gilbreath RL. (1982) Thiamine influence on collagen during the granulation of skin wounds Journal of Surgical Research. 32: 24-31
Thompson RW, Gilbreath RL, Bielk F. (1975) Alterations of Porcine Skin Acid Mucopolysaccharides in Zinc Deficiency Journal of Nutrition. 105: 154-160
Gilbreath RL, Trout JR. (1973) Effects of early postnatal dietary protein restriction and repletion on porcine muscle growth and composition Journal of Nutrition. 103: 1637-1645
Gilbreath RL, Thompson RW, Noot GWV, et al. (1972) Influence of dietary protein on the soluble collagen of porcine skin and muscle. Journal of Animal Science. 34: 952-956
MacGrath WS, Noot GW, Gilbreath RL, et al. (1969) Influence of environmental temperature and dietary fat on backfat composition of swine. The Journal of Nutrition. 96: 461-6
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