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Chunbo Wei1, Shuo Wang1, Cuiping Wang1

  • 1Key Laboratory of Low-carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Department of Animal Science, College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163316, China.

Poultry science
|February 22, 2024
PubMed
概括

肉料中的补充剂显著降低了剪切力和滴滴损失,同时增加了乳腺肌肉的pH值. 这种饮食添加物提高肉肉质量,保存性和经济效益.