Peiqiang Yu
Professor

Animal and Poultry Science

• Ruminant Nutrition (Dairy and Beef)
• Molecular Nutrition
• Feed Science
• Molecular (Micro) Spectroscopy
• Synchotron Applications
• Nutrition Biochemistry and Modeling

• Ph.D., University of Melbourne, Australia
• M.Sc., Wageningen University & Research, Netherlands

Ying, Y., Zhang, H., and Yu, P.  2018.  Implications of recent research on microstructure modifications, through heat-related processing and trait alteration to bio-functions, molecular thermal stability and mobility, metabolic characteristics and nutrition in cool-climate cereal grains and other types of seeds with advanced molecular techniques.  Critical Reviews in Food Science and Nutrition,  https://doi.org/10.1080/10408398.2018.1442314

Nair, J., Christensen, D., Yu, P., McAllister, T., Preston, N., Damiran, D., and McKinnon, J.J.  2017.  Effect of variety and level of inclusion of barley varieties for silage selected to vary in neutral detergent fiber digestibility on performance and carcass characteristics of growing and finishing beef steers.  Canadian Journal of Animal Science, 97(3): 383-394.  https://doi.org/10.1139/cjas-2016-0109

Nair, J., Christensen, D., Yu, P., Beattie, A.D., McAllister, T., Damiran, D., Preston, N., Fuhr, L., and McKinnon, J.J.  2016.  A nutritional evaluation of common barley varieties grown for silage by beef and dairy producers in western Canada.  Canadian Journal of Animal Science, 96(4): 598-608. https://doi.org/10.1139/cjas-2016-0032

Huang, X., Christensen, C., and Yu, P.  2015.  Effects of conditioning temperature and time during the pelleting process on feed molecular structure, pellet durability index, metabolic features of co-products from bio-oil processing in dairy cows.  Journal of Dairy Science, 98(7): 4869-4881. https://doi.org/10.3168/jds.2014-9290  

Yang, L. and Yu, P.  2015  Synchrotron-based and globar-sourced molecular (micro)spectroscopy contributions to advances in new hulless barley (with structure alteration) research on molecular structure, molecular nutrition and nutrient delivery.  Critical Reviews in Food Science and Nutrition, 57(1): 224-236. https://doi.org/10.1080/10408398.2013.876386

Thedoridou, K., Zhang, X., Vail, S., and Yu, P.  2015.  Magnitude differences in bioactive compounds, chemical functional groups, fatty acid profiles, nutrient degradation and digestion, molecular structure, and metabolic characteristics of protein in newly developed yellow-seeded and black-seeded canola lines.  Journal of Agricultural and Food Chemistry, 63(22): 5476-5484.  https://doi.org/10.1021/acs.jafc.5b01577

Yu, G.Q. and Yu, P.  2015.  Combining vibrational spectroscopy with chemometric techniques for the study of response and sensitivity of molecular functional groups mainly related to lipid biopolymer to processing applications.  Analytical and Bioanalytical Chemistry, 407(23): 7245-7253. https://doi.org/10.1007/s00216-015-8883-z

Yu, P., Gamage, I.H., Zhang, X.  2014.  New approaches and recent advances on characterization of chemical functional groups and structures, physiochemical property and nutritional values in feedstocks and by-products: advanced spectroanlytical and modeling investigations.  Applied Spectroscopy Reviews, 49(7): 585-602.  https://doi.org/10.1080/05704928.2013.879064

Chen L., Zhang, X., and Yu, P.  2014.  Impact of ethanol bioprocessing on association of protein structures at a molecular level to protein nutrient utilization and availability of different co-products from cereal grains as energy feedstocks.  Biomass and Bioenergy, 69, 47-57. https://doi.org/10.1016/j.biombioe.2014.06.014  

Graduate courses:

• ANSC 801  - Animal Experimentation
• ANSC 996  - Research
• ANSC 994  - Research