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J David Latshaw
Professor Education: B.S. – Penn State University – 1964 Discipline(s): Websites of interest: Courses Taught: Principles of Animal Nutrition (AS 330) Nutrition in the Support of Reproduction (AS 730.04) co-instructor Publications: Knoblich, M., and J.D. Latshaw. 2000. Tomato byproducts as a feed ingredient and source of carotenoids for laying hens. Poultry Sci. 79(Suppl. 1):16. Latshaw, J.D. 2000. Amounts of Valine and threonine needed each day for egg production and egg weight. Poultry Sci. 79(Suppl. 1):18. Latshaw, J.D. 2000. Egg output of layers as affected by dietary concentrations of tryptophan and isoleucine. Poultry Sci. 79(Suppl. 1):18. Toussant, M.J., and J.D. Latshaw. 1999. Ovomucin content and composition in chicken eggs with different interior quality. J. Sci. Food and Agr. 79:1666-1670. Species: Dr. Latshaw’s research interests include documenting all nutrient deficiencies and excesses in broiler chicks and examining the use of energy by birds. Dr. Latshaw also serves as the advisor of the Poultry Science Club and assists with the Poultry Judging Team. |
230D Plumb Hall
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