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F. F. Yan
Purdue University
14Publications
6H-index
74Citations
Publications 14
Newest
#1F. F. YanH-Index: 6
#2G. R. MurugesanH-Index: 6
Last.H. W. ChengH-Index: 1
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3 CitationsSource
#1F. F. YanH-Index: 6
#2W.C. Wang (Purdue University)H-Index: 1
Last.H. W. Cheng (ARS: Agricultural Research Service)H-Index: 12
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Abstract The aim of the study was to assess the effects of dietary supplementation of a Bacillus subtilis based probiotic on broiler bone health. After 43 days, probiotic fed broilers had greater bone mineralization, wall thickness, size, and weight of tibias and femurs compared to the controls. We further found that probiotic fed broilers also had higher serum calcium levels at day 14 and a trend of lower serum c-terminal telopeptide of type I collagen levels, a bone resorption indicator, at da...
2 CitationsSource
#1Xiaolong ZhouH-Index: 1
#2Songbai YangH-Index: 7
Last.Ayong ZhaoH-Index: 4
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DNA methylation is an important epigenetic modification involved in the estrous cycle and the regulation of reproduction. Here, we investigated the genome-wide profiles of DNA methylation in porcin...
1 CitationsSource
#1W C Wang (Purdue University)H-Index: 1
#2F. F. Yan (Purdue University)H-Index: 6
Last.H. W. Cheng (ARS: Agricultural Research Service)H-Index: 5
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10 CitationsSource
#1Xiaolong ZhouH-Index: 1
#2Wentao Wang (Nanjing Normal University)H-Index: 1
Last.Ayong ZhaoH-Index: 4
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Abstract OGG1 is the first enzyme in the base excision repair pathway (BER) responsible for repairing 8-oxoguanine DNA lesions. Recent studies found that OGG1 may also be involved in epigenetic regulation. In this study, we focused on the roles of OGG1 in histone modification. First, to study the effects of OGG1 on histone modification, the protein levels of symmetric dimethylation of histone H4 arginine-3 (H4R3me2s) were determined by western blot analysis following the knockdown or overexpress...
1 CitationsSource
#1Hyun-Wook Kim (Purdue University)H-Index: 11
#2Ji-Han Kim (Konkuk University)H-Index: 1
Last.Yuan H. Brad Kim (Purdue University)H-Index: 16
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BACKGROUND The objective of this study was to evaluate effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg during display storage. Two hundred and forty 1-day-old male chicks (5 bird per pen) were subjected to four treatments in a 2 (thermoneutral condition at 21 °C and cyclic heat stress at 32-21-32 °C for 10 h day−1) × 2 (regular diet with 0 or 0.25 g kg−1 Bacillus subtilis) factorial design. Chickens were harvested at day...
2 CitationsSource
#1Y. N. Wu (NAU: Nanjing Agricultural University)H-Index: 1
#2F. F. Yan (Purdue University)H-Index: 6
Last.H. W. Cheng (ARS: Agricultural Research Service)H-Index: 12
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Ammonia (NH3) is a potential health hazard to both humans and animals, causing local and systemic low-grade inflammation based on its levels and exposure durations. The objective of this study was to examine the effects of 45 wk of exposure to 30 ppm NH3 on the concentrations of acute-phase proteins, immunoglobulins, and cytokines in laying hens. At 18 wk of age, a group of Hy-Line W-36 hens was randomly assigned to 4-hen cages. These cages were evenly divided between 2 environmentally controlle...
7 CitationsSource
#1Hongtao ChenH-Index: 17
#2F. F. Yan (Purdue University)H-Index: 6
Last.H. W. Cheng (USDA: United States Department of Agriculture)H-Index: 15
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1 CitationsSource
#1Hyun-Wook Kim (Purdue University)H-Index: 11
#2Traci Cramer (Purdue University)H-Index: 2
Last.Yuan H. Brad Kim (Purdue University)H-Index: 16
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2 CitationsSource
#1Hyun-Wook Kim (Purdue University)H-Index: 11
#2Danika K. Miller (Purdue University)H-Index: 2
Last.Yuan H. Brad Kim (Purdue University)H-Index: 16
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The study was conducted to determine the effects of probiotic supplementation and fast freezing on quality attributes and oxidation stability of frozen/thawed chicken breast muscle. Broilers (n = 168) were fed with a basal diet or the basal diet plus 250 mg of Sporulin (three strains of Bacillus subtilis)/kg of basal diet for 45 days. Pairs of breasts were separated from chicken carcasses and randomly assigned to either slow (−30 °C) or fast freezing (−70 °C) and stored at −30 °C. After thawing ...
6 CitationsSource
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