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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

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

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