Professor, Department of Animal Science
Chair of Avian Sciences Graduate Group
- B.S., Food Science, North Carolina A&T University, Greensboro, North Carolina, May 1976.
- M.S., Food Science, North Carolina State University, Raleigh, North Carolina, May 1979.
- Ph.D., Food Science, North Carolina State University Raleigh, North Carolina, August 1983.
Retardation of lipid oxidation in poultry muscle, eggs and their products is the primary focus of my research. A series of antioxidants have been used, including polyphosphates and tocopherols, especially vitamine E. Presently, investigations center on the use of hydroxytyrosol, a by-product from olive oil processing, and α-tocopherol from tomato pomace, an agricultural by-product consisting of peels, cores, seeds, stems and green tomatoes from tomato processing.
A secondary focus for research deals with the use of antioxidants to retard oxidation of cholesterol during processing of poultry and during the actual assay for cholesterol and its many oxidized derivatives. Thus, work continues to improve methodologies for determination of cholesterol and cholesterol oxidation products during analyses.
In tangential research, tomato pomace is under investigation for it use in diets of laying hens. Additionally, research is underway to assess its usefulness in non feed removal molt diets for laying hens.
Annie J. King is a Professor in the Department of Animal Science at UC Davis. Her research, teaching and outreach concentrate on the nutritional quality of poultry meat, eggs and their products and use of agricultural by-products, containing antioxidants, in poultry feed.
She served as the Associate Dean of Undergraduate Academic Programs in the College of Agricultural and Environmental Sciences for nearly 11 years (1994 -2005) and returned to Animal Science to continue her research program and as an instructor of avian and animal sciences courses in 2005. Presently, she serves as a faculty advisor for undergraduate students in the Department and as faculty advisor/instructor for the Contemporary Leadership Minor, part of the Science and Society Program and affiliated with the Center for Leadership Learning at UC Davis.
Annie was a member of Class 30 of the California Agricultural Leadership Program and presently serves as the core faculty for the Program at Davis. As core faculty, she works with colleagues at three other California universities and the Director of Education at the California Agricultural Leadership Foundation to organize several leadership seminars per year for mid-career agriculturalists and others in closely related occupations.
She received her B.S. degree in Foods and Nutrition from N.C. Agricultural and Technical State University in Greensboro, North Carolina. Her M.S. and Ph.D. degrees in Food Science (minor in nutrition) are from NC State University, Raleigh, North Carolina.
As a grandmother, she is the author of a series of children’s books, the first of which (Granny Annie Lives at the Airport) was published in 2009.
- Seminar - Agricultural and Environmental Chemistry (AGC 290C)
- Pig and Poultry Care and Management (ANS 143)
- Birds, Humans and the Environment (AVS 13)
- Contemporary Leadership - Science and Society (SAS 130)
- Internship - Science and Society (SAS 192)
- Seminar - Science and Society (SAS 190X)
Current Graduate Students
- Kimberely Foster, MS Program, Avian Sciences Graduate Group. Expected Graduation Date: Fall 2016.
- Sadia Naseem, PhD Program, Agricultural and Environmental Chemistry Graduate Group. Expected Graduation Date: Fall 2016.
- Ketwee Saksrithai, PhD Program, Agricultural and Environmental Chemistry Graduate Group. Expected Graduation Date: Fall 2016.
- Linda Truong, MS Program, Avian Sciences Graduate Group. Expected Graduation Date: Fall 2019.
Removal of Excess Cellulose and Associated Polysaccharides in Fruit and Vegetable By-Products – Implication for Use in Feed for Monogastric Farm Animals [Article]
King, A. J. and Zeidler. 2004. Tomato pomace may be a good source of vitamin E in broiler diets. California Agriculture, In-Press for March – January, 2004.
Bradley, F. A. and King, A. J. 2005. Egg Basics for the Consumer: Packaging, Storage, and Nutritional Information. University of California, DANR Publication 8154.
Priesbe, T. J. and King, A. J. 2006. Letter to the Editor. Diabetes Research and Clinical Practice. 72:331-334.
Assi, J. A. and. King, A. J. 2007. Assessment of selected antioxidants in tomato pomace subsequent to treatment with the edible oyster mushroom, Pleurotus ostreatus, under solid–state fermentation. J. Agric. Food Chem. 22:9095-9098.
Assi, J. A. and King, A. J. 2008. Manganese amendment and Pleurotus ostreatus treatment to convert tomato pomace for inclusion in poultry feed. Poultry Sci. 87: 1889 – 1896.
King, A. J. 2008. A review: Multi-disciplinary uses of eggs. 2008. Avian Bio.Res. In Press.