Effect of Lactobacillus reuteri XY227 supplementation on meat quality, carcass characteristics and muscle fiber type in finishing pigs

Meat Science 2026

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Authors: Qian Xie, Mei Yang, Luya Feng, J. R. Chen, Daixiu Yuan, Yulong Yin, Bie Tan

DOI: 10.1016/j.meatsci.2025.110026

Cited by: 1

References: 27

Fields of Study & Subjects

Meat and Animal Product Quality Animal Nutrition and Physiology Muscle Physiology and Disorders

References 27