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	Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle
	Li, Y. H.; Li, F. N.*; Duan, Y. H.; Guo, Q. P.; Wen, C. Y.; Wang, W. L.; Huang, X. G.; Yin, Y. L.
刊名	Journal of Animal Science
	2018
卷号	96期号:8页码:3221-3232
关键词	Amino acids Lipid metabolism Low protein Meat quality Pigs
ISSN号	0021-8812
DOI	10.1093/jas/sky116
URL标识	查看原文
WOS记录号	WOS:000443953300019;PMID:29992325
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5119596
专题	湖南农业大学
作者单位	1.[Li, Y. H. 2.Huang, X. G.] Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Hunan, Peoples R China.
推荐引用方式 GB/T 7714	Li, Y. H.,Li, F. N.*,Duan, Y. H.,et al. Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle[J]. Journal of Animal Science,2018,96(8):3221-3232.
APA	Li, Y. H..,Li, F. N.*.,Duan, Y. H..,Guo, Q. P..,Wen, C. Y..,...&Yin, Y. L..(2018).Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle.Journal of Animal Science,96(8),3221-3232.
MLA	Li, Y. H.,et al."Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle".Journal of Animal Science 96.8(2018):3221-3232.

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