Prevotella copri Improves Selenium Deposition and Meat Quality in the longissimus dorsi Muscle of Fattening Pigs
Author:
Funder
the Science and Technology Innovation Program of Hunan Province
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12602-024-10340-1.pdf
Reference50 articles.
1. Gu X, Gao CQ (2022) New horizons for selenium in animal nutrition and functional foods. Anim Nutr 11:80–86. https://doi.org/10.1016/j.aninu.2022.06.013
2. Pecoraro BM, Leal DF, Frias-De-Diego A, Browning M, Odle J, Crisci E (2022) The health benefits of selenium in food animals: a review. J Anim Sci Biotechnol 13(1):58. https://doi.org/10.1186/s40104-022-00706-2
3. Puvaca N, Stanacev V (2011) Selenium in poultry nutrition and its effect on meat quality. World Poultry Sci J 67(3):479–484. https://doi.org/10.1017/S0043933911000523
4. Dong J, Qiu H, Gao S, Hou L, Liu H, Zhu L, Chen F (2023) A combination of selenium and Bacillus subtilis improves the quality and flavor of meat and slaughter performance of broilers. Front Vet Sci 10:1259760. https://doi.org/10.3389/fvets.2023.1259760
5. Tang KK, Li HQ, Qu KC, Fan RF (2019) Selenium alleviates cadmium-induced inflammation and meat quality degradation via antioxidant and anti-inflammation in chicken breast muscles. Environ Sci Pollut Res Int 26(23):23453–23459. https://doi.org/10.1007/s11356-019-05675-0
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