Rumen-Protected Betaine Improves Meat Quality in Tibetan Sheep by Influencing Intramuscular Fat Deposition, Antioxidant Capacity, and Fatty Acid Composition.
- DOI
- 10.3390/metabo16090650
- Published
- 2026 Sep 4
- Container
- Metabolites
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/metabo16090650,
title = {Rumen-Protected Betaine Improves Meat Quality in Tibetan Sheep by Influencing Intramuscular Fat Deposition, Antioxidant Capacity, and Fatty Acid Composition.},
author = {Shi C and Gao W and Yang Z and Han L and Hou S and Yang C and Luo Z and Gui L},
year = {2026},
journal = {Metabolites},
doi = {10.3390/metabo16090650},
url = {https://doi.org/10.3390/metabo16090650}
}RIS
TY - JOUR TI - Rumen-Protected Betaine Improves Meat Quality in Tibetan Sheep by Influencing Intramuscular Fat Deposition, Antioxidant Capacity, and Fatty Acid Composition. AU - Shi C AU - Gao W AU - Yang Z AU - Han L AU - Hou S AU - Yang C AU - Luo Z AU - Gui L PY - 2026 JO - Metabolites DO - 10.3390/metabo16090650 UR - https://doi.org/10.3390/metabo16090650 ER -
APA
C, S., W, G., Z, Y., L, H., S, H., C, Y., Z, L., & L, G. (2026). Rumen-Protected Betaine Improves Meat Quality in Tibetan Sheep by Influencing Intramuscular Fat Deposition, Antioxidant Capacity, and Fatty Acid Composition.. Metabolites. https://doi.org/10.3390/metabo16090650
Source records
- pubmed · retrieved 2026-09-25T13:32:15.613Z