Lv6
2330 积分 2024-04-01 加入
Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs
2天前
已完结
Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigs
2天前
已完结
Effects of dietary Brevibacillus laterosporus BL1 supplementation on meat quality, antioxidant capacity, and the profiles of muscle amino acids and fatty acids in finishing pigs
1个月前
已完结
Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth
1个月前
已完结
New insights into the effects of dietary amino acid composition on meat quality in pigs: A review
1个月前
已完结
Fermented liquid feed—Microbial and nutritional aspects and impact on enteric diseases in pigs
2个月前
已完结
Recent Advances in Lactic Acid Production by Lactic Acid Bacteria
3个月前
已完结
Antioxidant potential of exopolysaccharides from lactic acid bacteria: A comprehensive review
3个月前
已完结
Augmentation of Fermentability and Bioavailability Characteristics of Wheat Bran via the Synergistic Interaction between Arabinoxylan-Specific Degrading Enzymes and Lactic Acid Bacteria
3个月前
已完结
Effects of wheat-based fermented liquid feed on growth performance, nutrient digestibility, gut microbiota, intestinal morphology, and barrier function in grower–finisher pigs
3个月前
已完结
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