Zhao, Di https://orcid.org/0000-0002-4407-2132
Shan, Kai
Xie, Yunting
Zhang, Guanghong
An, Qi
Yu, Xiaobo
Zhou, Guanghong
Li, Chunbao https://orcid.org/0000-0002-4764-1994
Funding for this research was provided by:
Ministry of Science and Technology of P.R. China (10000 Talent Project)and Jiangsu Innovative Group of Meat Nutrition, Health and Biotechnology
Article History
Received: 14 September 2021
Accepted: 13 June 2022
First Online: 12 July 2022
Competing interests
: The authors declare no competing interests.