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

作者：Guangying Weng, Miao Yu, Chenxi Deng, Yucheng Liu, Min Seob Song, Jinping Deng, Yulong Yin, Xianyong Ma, Dun Deng · 发表于：Meat Science · 年份：2024 · DOI：10.1016/j.meatsci.2024.109646 · 被引用次数：20 · 研究领域：Meat and Animal Product Quality、Probiotics and Fermented Foods、Identification and Quantification in Food