Article Versions Notes

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

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

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