Education:

• Ph.D. - Animal Nutrition, Oklahoma State University
• M.S. - Animal Science, Alemaya University of Agriculture, Ethiopia
• B.S. - Animal Science, Alemaya College of Agriculture, Ethiopia

Research interests:

• Increasing the usefulness of abundantly available crop residues through biological treatment with edible mushrooms
• Using probiotics to improve the gut health and performance of meat goats
• Promoting food safety education and small ruminant meat marketing

Recent publications:

Yixiang Xu, Edward S, Jaron W, Jayjuan M, Robinsona, M, Aldossaria, C, Ntiwunka , Adnan Y, Zaid A, and Patricia L. 2020. Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish ( Ictalurus furcatus) in Chesapeake Bay. Journal of Aquatic Food Product Technology, 20 (7), 616-628.

Olajide, A., Sismour, W., Xu, Y., and Yousuf, A. 2019. Meat Quality of Goats Fed Hay, Sorghum Bagasse and Standard Diets. Journal of Agricultural Science 11 (1) -1-10.

Attiba E. M, Sismour E, Xu, Y, and Yousuf, A. 2016. Carcass and Meat Quality of Growing Meat Goats as Influenced by Dietary Protein and Gastrointestinal Nematode Challenge. Austin Food Sci. 1(5): 1024.

Adnan B. Yousuf, A. Dismuke, M. Kering and A. Atalay. 2014. Effects of Treatment of Sorghum Stover Residue with Ammonium Hydroxide on Cell Wall Composition and in vitro Digestibility. J. Agricultural Science 6(9):21-28

Adnan B. Yousuf, T. Brown, B. Zhang, L. Rutto, M. Kering and V. Temu. Evaluation of Composition and in vitro Dry Matter Disappearance of Alkali Treated Vegetable Soybean Residue. J. Agricultural Science 6 (11):21-29.