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Abebe H, Yang R, Wei G, Cui J, Wang H, Feng X, Walelegne M, Ma J, Kong L, Tu Y. NaCl-Supplemented Alfalfa-Based TMR Improves Meat Quality by Enhancing Essential Amino Acids and Optimizing Fatty Acid Profile in AOHU Sheep Under Simulated Saline–Alkaline Conditions. Foods. 2025; 14(24):4206. https://doi.org/10.3390/foods14244206

Abebe, Hunegnaw, Ruochen Yang, Guicong Wei, Jiajun Cui, Haixin Wang, Xiaoran Feng, Mulugeta Walelegne, Junnan Ma, Luxin Kong, and Yan Tu. 2025. "NaCl-Supplemented Alfalfa-Based TMR Improves Meat Quality by Enhancing Essential Amino Acids and Optimizing Fatty Acid Profile in AOHU Sheep Under Simulated Saline–Alkaline Conditions" Foods 14, no. 24: 4206. https://doi.org/10.3390/foods14244206

Abebe, H., Yang, R., Wei, G., Cui, J., Wang, H., Feng, X., Walelegne, M., Ma, J., Kong, L., & Tu, Y. (2025). NaCl-Supplemented Alfalfa-Based TMR Improves Meat Quality by Enhancing Essential Amino Acids and Optimizing Fatty Acid Profile in AOHU Sheep Under Simulated Saline–Alkaline Conditions. Foods, 14(24), 4206. https://doi.org/10.3390/foods14244206