Abstract
Objective This study evaluated the potential of Bacillus amyloliquefaciens to improve growth performance and meat quality in finishing pigs. Methods Thirty-two female Landrace×Duroc pigs, 21 weeks old with initial body weight 77.45±3.29 kg, were divided into two groups: a control group (basal diet) and a probiotic…
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Studied ingredients
Species involved
Pigs
Keywords
Bacillus amyloliquefaciensMeat qualityCarcass traitsintramuscular fatgene expressionsFinishing pigs
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