Nicola Lambe

Agricultural and Biological Sciences

1. Lamb 100%
2. Texel 52%
3. Computed Tomography 31%
4. Intramuscular Fat 27%
5. Meat Quality 26%
6. Flocks 22%
7. Sires 21%
8. Breed 21%
9. Loins 21%
10. Genotyping 18%
11. Scottish Blackface 18%
12. Carcass Characteristics 17%
13. Carcass Weight 15%
14. Rams 13%
15. Carcass Quality 12%
16. Sheep Meat 12%
17. Purebreds 11%
18. Pig 11%
19. Lambing 11%
20. Quantitative Trait Locus 10%
21. Low Protein Diet 10%
22. Farm Animal 9%
23. Image Analysis 9%
24. Carcass Composition 9%
25. Methane 8%
26. Slaughter 8%
27. Sheep Breed 8%
28. Genetic Correlation 8%
29. Feed Intake 8%
30. Europeans 8%
31. Single Nucleotide Polymorphism 8%
32. Heritability 7%
33. Genetic Relationships 7%
34. Slaughterhouse 7%
35. Electronic Identification 7%
36. Greenhouse Gas 6%
37. Genome-Wide Association Study 6%
38. Beef Carcasses 6%
39. Product Quality 6%
40. Genetic Improvement 6%
41. Vertebra 5%
42. Feed Efficiency 5%
43. Rearing 5%
44. Climate Change 5%
45. Small Ruminants 5%
46. Body Condition 5%
47. Artificial Insemination 5%
48. Birth Weight 5%