Tryptophan improves antioxidant capability and meat quality by reducing responses to stress in nervous Hu sheep

Jia-Sheng Wang(Yangzhou University), Mengzhi Wang(Xinjiang Academy of Agricultural and Reclamation Science), Peigen Chen(Sun Yat-sen University), Jinying Zhang(Yangzhou University), Feifan Wu(Yangzhou University), Shuhan Qian(Yangzhou University), Xiang Yu(Yangzhou University), Luoyang Ding(Nanchang University)
Meat Science
June 24, 2023
10.1016/j.meatsci.2023.109267
Cited by 11

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