Effects of Dietary Crude Protein Level on Growth Performance, Carcass Traits, Meat Quality, and Fatty Acid Composition of Ningxiang Finishing Pigs
This study investigated the effects of different crude protein (CP) levels on growth performance, carcass traits, meat quality, and fatty acid composition in Ningxiang finishing pigs. A total of 200 pigs (52.52 ± 0.41 kg) were assigned to five dietary treatments: high-protein (HP, 15.56%), moderate-...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-10-01
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| Col·lecció: | Animals |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-2615/15/20/2950 |
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