Lactobacillus salivarius SNK-6 Improves Egg Quality, Yolk Nutrient Composition, and Yolk Flavor Profile in Laying Hens via Modulation of Tissue Metabolites and Cecal Microbiomes
- 发表: 2026-02-18
- 杂志: POULTRY SCIENCE
- 应用: 科研
- IF : 4.5
- 物种: Wenshang Barred laying hens
- PMID: 41762976