P
Peter Murray
Researcher at University of Southern Queensland
Publications - 220
Citations - 3345
Peter Murray is an academic researcher from University of Southern Queensland. The author has contributed to research in topics: Population & Boer goat. The author has an hindex of 31, co-authored 210 publications receiving 2934 citations. Previous affiliations of Peter Murray include University of Queensland & Maynooth University.
Papers
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Part 1. Growth, carcass and meat quality parameters of male goats: effects of genotype and liveweight at slaughter
TL;DR: Due to their better growth rate, kids from BS and SF genotypes reached the required liveweight for slaughter earlier than kids from other genotypes used in the study.
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Empirical linkages between firm competencies and organisational learning
Peter Murray,Kevin Donegan +1 more
TL;DR: In this paper, the contemplative link between learning levels and the creation of organisational competence is explored, and it suggests that a firm's competitive advantage can be increased as a result of competencies that are established from a learning culture.
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Thirty years later: enrichment practices for captive mammals
TL;DR: The results of this study support the need for greater quantity, variety, frequency, and evaluation of enrichment provided to captive mammals housed in zoos without impinging on available staff time.
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Development and application of biochemical and haematological reference intervals to identify unhealthy green sea turtles (Chelonia mydas).
Mark Flint,John M. Morton,Colin J. Limpus,Janet C. Patterson-Kane,Peter Murray,Paul C. Mills +5 more
TL;DR: Among small immature turtles, those with Chelonibia testudinaria plastron barnacle counts 20 were three times more likely to be unhealthy than those with no barnacles and small immature and mature turtles were more likely than large immature turtles.
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The influence of goat genotype on the production of Capretto and Chevon carcasses 2. Meat quality
TL;DR: Tenderness decreased with animal age as indicated by higher shear force values and sensory scores for flavour, tenderness, juiciness and overall acceptability did not differ significantly between genotypes.