The effect of fermented feed on meat quality, lipid antioxidant ability, lipid and protein metabolism in longissimus dorsi muscle of finishing pigs

被引：0
|
作者：
Yang, Xuefen [1 ,2 ]
Qiu, Yueqin [1 ,2 ,3 ,4 ,5 ]
Jiang, Zongyong [1 ,2 ]
机构：
[1] Guangdong Acad Agr Sci, Inst Anim Sci, Guangzhou, Peoples R China
[2] Minist Agr, Key Lab Anim Nutr & Feed Sci South China, Beijing, Peoples R China
[3] Minist Agr, State Key Lab Livestock & Poultry Breeding, Beijing, Peoples R China
[4] Guangdong Acad Agr Sci, Guangdong Publ Lab Anim Breeding & Nutr, Guangzhou, Peoples R China
[5] Guangdong Acad Agr Sci, Guangdong Key Lab Anim Breeding & Nutr, Guangzhou, Peoples R China
来源：
JOURNAL OF ANIMAL SCIENCE | 2019年 / 97卷
关键词：
fermented feed; meat quality; finishing pigs;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
273
引用
收藏
页码：103 / 104
页数：2
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