Effects of Graded Levels of Chromium Methionine on Performance, Carcass Traits, Meat Quality, Fatty Acid Profiles of Fat, Tissue Chromium Concentrations, and Antioxidant Status in Growing-Finishing Pigs
Crossref DOI link: https://doi.org/10.1007/s12011-015-0352-1
Published Online: 2015-05-07
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tian, Yao-Yao
Gong, Li-Min
Xue, Jian-Xiang
Cao, Jun
Zhang, Li-Ying
Text and Data Mining valid from 2015-05-07