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Genetic parameters between slaughter pig efficiency and growth rate of different body tissues estimated by computed tomography in live boars of Landrace and Duroc.
- E. Gjerlaug-Enger, J. Kongsro, J. Odegard, L. Aass, O. Vangen
- Biology, MedicineAnimal : an international journal of animal…
- 2012
TLDR
Prediction of fat quality in pig carcasses by near-infrared spectroscopy.
- E. Gjerlaug-Enger, J. Kongsro, L. Aass, J. Odegard, O. Vangen
- Medicine, ChemistryAnimal : an international journal of animal…
- 1 September 2011
TLDR
Genetic parameters of meat quality traits in two pig breeds measured by rapid methods.
- E. Gjerlaug-Enger, L. Aass, J. Odegard, O. Vangen
- Biology, MedicineAnimal : an international journal of animal…
- 1 November 2010
TLDR
Genetic parameters of fat quality in pigs measured by near-infrared spectroscopy.
- E. Gjerlaug-Enger, L. Aass, J. Ødegård, J. Kongsro, O. Vangen
- Medicine, BiologyAnimal : an international journal of animal…
- 1 August 2011
TLDR
Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat
- E. Gjerlaug-Enger, A. Haug, P. Berg
- Chemistry, MedicineFood science & nutrition
- 3 December 2014
TLDR
Including crossbred pigs in the genomic relationship matrix through utilization of both linkage disequilibrium and linkage analysis.
- M. W. Iversen, Ø. Nordbø, E. Gjerlaug-Enger, E. Grindflek, M. Lopes, T. Meuwissen
- Medicine, BiologyJournal of animal science
- 1 December 2017
TLDR
In vivo prediction of intramuscular fat in pigs using computed tomography
- J. Kongsro, E. Gjerlaug-Enger
- Mathematics
- 9 October 2013
One hundred and four pure-bred Norwegian Duroc boars were CT (computed tomography) scanned to predict the in vivo intramuscular fat percentage in the loin. The animals were slaughtered and the loin…
Effects of heterozygosity on performance of purebred and crossbred pigs
- M. W. Iversen, Ø. Nordbø, E. Gjerlaug-Enger, E. Grindflek, M. Lopes, T. Meuwissen
- Medicine, BiologyGenetics Selection Evolution
- 28 February 2019
TLDR
Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy.
- P. Andersen, J. Wold, E. Gjerlaug-Enger, E. Veiseth-Kent
- Medicine, ChemistryMeat science
- 1 November 2018
Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy.
- P. Andersen, N. Afseth, E. Gjerlaug-Enger, J. Wold
- ChemistryMeat science
- 22 October 2020
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