Li, W.-J.; Jiang, Y.-W.; Cui, Z.-Y.; Wu, Q.-C.; Zhang, F.; Chen, H.-W.; Wang, Y.-L.; Wang, W.-K.; Lv, L.-K.; Xiong, F.-L.;
et al. Dietary Guanidine Acetic Acid Addition Improved Carcass Quality with Less Back-Fat Thickness and Remarkably Increased Meat Protein Deposition in Rapid-Growing Lambs Fed Different Forage Types. Foods 2023, 12, 641.
https://doi.org/10.3390/foods12030641
AMA Style
Li W-J, Jiang Y-W, Cui Z-Y, Wu Q-C, Zhang F, Chen H-W, Wang Y-L, Wang W-K, Lv L-K, Xiong F-L,
et al. Dietary Guanidine Acetic Acid Addition Improved Carcass Quality with Less Back-Fat Thickness and Remarkably Increased Meat Protein Deposition in Rapid-Growing Lambs Fed Different Forage Types. Foods. 2023; 12(3):641.
https://doi.org/10.3390/foods12030641
Chicago/Turabian Style
Li, Wen-Juan, Yao-Wen Jiang, Zhao-Yang Cui, Qi-Chao Wu, Fan Zhang, He-Wei Chen, Yan-Lu Wang, Wei-Kang Wang, Liang-Kang Lv, Feng-Liang Xiong,
and et al. 2023. "Dietary Guanidine Acetic Acid Addition Improved Carcass Quality with Less Back-Fat Thickness and Remarkably Increased Meat Protein Deposition in Rapid-Growing Lambs Fed Different Forage Types" Foods 12, no. 3: 641.
https://doi.org/10.3390/foods12030641
APA Style
Li, W.-J., Jiang, Y.-W., Cui, Z.-Y., Wu, Q.-C., Zhang, F., Chen, H.-W., Wang, Y.-L., Wang, W.-K., Lv, L.-K., Xiong, F.-L., Liu, Y.-Y., Aisikaer, A., Li, S.-L., Bo, Y.-K., & Yang, H.-J.
(2023). Dietary Guanidine Acetic Acid Addition Improved Carcass Quality with Less Back-Fat Thickness and Remarkably Increased Meat Protein Deposition in Rapid-Growing Lambs Fed Different Forage Types. Foods, 12(3), 641.
https://doi.org/10.3390/foods12030641
