Impact of porcine enzootic pneumonia and pleuropneumonia on carcass weight and lean meat content
One percentage of affected lung volume was associated with a 0.24% reduction in lean meat content.
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Definition for the most commonly used pig terms
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What makes us stand out is the quality and independence of our contents. Find out about the authors who make it possible. Our goal is to generate a virtual community of advanced users in the sector.
Dr. Dawid Tobolski, born in Poland, is a veterinary surgeon, animal husbandry engineer, and data scientist. He earned his Ph.D. from the University of Warmia and Mazury in Olsztyn where he also completed his veterinary studies in 2016. His academic path includes specialized training in data science and programming. Dr. Tobolski has made significant contributions to veterinary science and digital medicine. He has worked as a clinical veterinarian at the University's Veterinary Clinic, specializing in mixed practice and soft tissue surgery. His expertise also spans 3D object design and printing, and the application of digital medicine in analyzing imaging data from CT, MRI, and ultrasound scans. Additionally, his data science skills include bioinformatics and programming in Python, R, C++, with expertise in Big Data, machine learning, and deep learning. In research, Dr. Tobolski has authored or co-authored numerous scientific papers and has led several innovative projects. These include "SafeCyt," which focuses on developing safe and efficient cytological diagnostic techniques using 3D printing for dairy cows and horses. He also serves as a bioinformatic analyst specializing in Single Cell RNA Sequencing and DNA methylation and leads a project investigating the capabilities of uterine mucosal neutrophils to create extracellular neutrophil traps during the sexual cycle of dairy cows (Bos taurus). His contributions are well-documented on platforms like ResearchGate and through his ORCID profile.
Updated CV 13-May-2024
One percentage of affected lung volume was associated with a 0.24% reduction in lean meat content.
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