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Liang Y, Chen X, Fan X, Zhang Y, Wang S, Wu X, Wei Y, Wei C, Lin Y, Liu Q, et al. Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat Metabolism. Animals. 2026; 16(12):1827. https://doi.org/10.3390/ani16121827

Liang, Yanhui, Xi Chen, Xiaoyu Fan, Yingmei Zhang, Shengnan Wang, Xiaojia Wu, Yingle Wei, Changmao Wei, Yichen Lin, Qinghua Liu, and et al. 2026. "Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat Metabolism" Animals 16, no. 12: 1827. https://doi.org/10.3390/ani16121827

Liang, Y., Chen, X., Fan, X., Zhang, Y., Wang, S., Wu, X., Wei, Y., Wei, C., Lin, Y., Liu, Q., & Ye, C. (2026). Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat Metabolism. Animals, 16(12), 1827. https://doi.org/10.3390/ani16121827