Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat Metabolism.
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| Title: | Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat Metabolism. |
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| Authors: | Liang, Yanhui1 (AUTHOR), Chen, Xi2 (AUTHOR), Fan, Xiaoyu1 (AUTHOR), Zhang, Yingmei1,2 (AUTHOR), Wang, Shengnan1 (AUTHOR), Wu, Xiaojia1 (AUTHOR), Wei, Yingle1 (AUTHOR), Wei, Changmao1 (AUTHOR), Lin, Yichen1 (AUTHOR), Liu, Qinghua1 (AUTHOR), Ye, Changchuan1 (AUTHOR) yecc@fafu.edu.cn |
| Source: | Animals (2076-2615). Jun2026, Vol. 16 Issue 12, p1827. 18p. |
| Database: | Academic Search Ultimate |
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