The Effect of Dietary Leucine Supplementation on Antioxidant Capacity and Meat Quality of Finishing Pigs under Heat Stress

This study examined the effects of dietary leucine supplements on antioxidant capacity and meat quality in growing-finishing pigs. A total of 24 crossbred (Duroc × Landrace × Yorkshire) pigs with an average initial weight of 68.33 ± 0.97 kg were randomly allotted to three treatment groups. All pigs...

Descripción completa

Detalles Bibliográficos
Autores principales: Yin, Yunju, Liu, Yating, Duan, Geyan, Han, Mengmeng, Gong, Saiming, Yang, Zhikang, Duan, Yehui, Guo, Qiuping, Chen, Qinghua, Li, Fengna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9312205/
https://www.ncbi.nlm.nih.gov/pubmed/35883864
http://dx.doi.org/10.3390/antiox11071373

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9312205/
https://www.ncbi.nlm.nih.gov/pubmed/35883864
http://dx.doi.org/10.3390/antiox11071373

Ejemplares similares