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：

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

页码：103 / 104

页数：2