Effects of Dietary Protein Levels on Meat Quality, Serum Antioxidant Capacity, and Intestinal Microorganisms in Ningxiang Pigs

Effects of Dietary Protein Levels on Meat Quality, Serum Antioxidant Capacity, and Intestinal Microorganisms in Ningxiang Pigs

This study aimed to evaluate the impact of five different dietary protein levels on meat quality, serum antioxidant capacity, and intestinal microorganisms of Ningxiang pigs, thus providing new insights into their nutritional needs. One hundred and twenty-five healthy Ningxiang barrows with an avera...

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Bibliographic Details
Main Authors: Shanghang Liu, Kai Yang, Jie Yin, Jiashun Chen, Qian Jiang, Jing Wang, Bie Tan, Xiaokang Ma, Juan Liu
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Antioxidants
Subjects:
Ningxiang pigs
serum antioxidant
protein nutrition
growth performance
meat quality
intestinal health
Online Access:https://www.mdpi.com/2076-3921/14/4/415
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