Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs

This study aimed to evaluate the effects of dietary protein level on the production performance, slaughter performance, meat quality, and flavor of finishing pigs. Twenty-seven Duroc♂ × Bamei♀ binary cross-bred pigs (60.86 ± 2.52 kg body weight) were randomly assigned to three groups, each group has...

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Detalles Bibliográficos
Autores principales: Wang, Dong, Chen, Guoshun, Chai, Minjie, Shi, Chengrui, Geng, Yiwen, Che, Yuyan, Li, Yancui, Liu, Shuaishuai, Gao, Yancheng, Hou, Haoxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9354234/
https://www.ncbi.nlm.nih.gov/pubmed/35938115
http://dx.doi.org/10.3389/fnut.2022.910519

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9354234/
https://www.ncbi.nlm.nih.gov/pubmed/35938115
http://dx.doi.org/10.3389/fnut.2022.910519

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