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Authors
Zhang, Yaxuan
Xiang, Yuxin
Cao, Zhiyong
Dai, Kaijie
Gui, Shuyan
Liu, Yuying
Liu, Ziqi
Shi, Yanhong
Cao, Haiqun
Xiao, Jinjing
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Funding
Funding for this research was provided by:
University Outstanding Youth Talent of Anhui Province (2023AH030048)
National Natural Science Foundation of China (32102245)
Natural Science Foundation of Anhui Province (2108085QC116)
Research Funds of Joint Research Center for Food Nutrition and Health of IHM (2024SJY03)
Undergraduate Innovation and Entrepreneurship Training Program (S202210364253)
Undergraduate Innovation and Entrepreneurship Training Program (X202310364506)
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Article History
Received: 8 January 2025
Accepted: 13 May 2025
First Online: 16 May 2025
Declarations
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: All methods were performed in accordance with the relevant guidelines and regulations. The animal care and experimental protocols were approved by the Guidelines of the Institutional Animal Care Committee of Anhui Agricultural University (AHAUXMSQ 2024094).
: The authors declare no competing interests.
