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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Detalhes bibliográficos

Principais autores:	Xianglin Zeng, Yan Tang, Wenzhi Liu, Zhaobin Wang, Pengfei Huang, Qiye Wang, Huansheng Yang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2025-10-01
Colecção:	Animals
Assuntos:	Ningxiang finishing pigs dietary crude protein carcass fat percentage meat quality
Acesso em linha:	https://www.mdpi.com/2076-2615/15/20/2950
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