Low protein diet improves meat quality and modulates the composition of gut microbiota in finishing pigs

HIGHLIGHTS

• who: Li Wang and Zongyong Jiang from the Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry, China, School of Life Science and Engineering, Foshan University, Foshan, China have published the research: Low Protein Diet Improves Meat Quality and Modulates the Composition of Gut Microbiota in Finishing Pigs, in the Journal: (JOURNAL)
• what: This study was carried out to investigate the effects of LP diets supplemented with lysine, methionine, threonine, and tryptophan on the growth performance, nitrogen emission, carcass characteristics, meat quality, antioxidant capacity, and gut microbiota in . . .
  

   

  

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