Effects of multiple vitamin E levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, immune capacity, and antioxidant capacity of plasma and tissue
日粮中添加多种维生素 E 水平和两种脂肪源对饲养至 150 公斤屠宰体重的猪的影响：II。血浆和组织的组织脂肪酸谱、维生素 E 浓度、免疫能力和抗氧化能力
期刊:Translational Animal Science
影响因子:1.3
doi:10.1093/tas/txad087
Ding Wang, Young Dal Jang, Marlee Kelley, Gregg K Rentfrow, Michael J Azain, Merlin D Lindemann
