Liu, S.; Yang, K.; Yin, J.; Chen, J.; Jiang, Q.; Wang, J.; Tan, B.; Ma, X.; Liu, J.
Effects of Dietary Protein Levels on Meat Quality, Serum Antioxidant Capacity, and Intestinal Microorganisms in Ningxiang Pigs. Antioxidants 2025, 14, 415.
https://doi.org/10.3390/antiox14040415
AMA Style
Liu S, Yang K, Yin J, Chen J, Jiang Q, Wang J, Tan B, Ma X, Liu J.
Effects of Dietary Protein Levels on Meat Quality, Serum Antioxidant Capacity, and Intestinal Microorganisms in Ningxiang Pigs. Antioxidants. 2025; 14(4):415.
https://doi.org/10.3390/antiox14040415
Chicago/Turabian Style
Liu, Shanghang, Kai Yang, Jie Yin, Jiashun Chen, Qian Jiang, Jing Wang, Bie Tan, Xiaokang Ma, and Juan Liu.
2025. "Effects of Dietary Protein Levels on Meat Quality, Serum Antioxidant Capacity, and Intestinal Microorganisms in Ningxiang Pigs" Antioxidants 14, no. 4: 415.
https://doi.org/10.3390/antiox14040415
APA Style
Liu, S., Yang, K., Yin, J., Chen, J., Jiang, Q., Wang, J., Tan, B., Ma, X., & Liu, J.
(2025). Effects of Dietary Protein Levels on Meat Quality, Serum Antioxidant Capacity, and Intestinal Microorganisms in Ningxiang Pigs. Antioxidants, 14(4), 415.
https://doi.org/10.3390/antiox14040415
