{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T17:43:18Z","timestamp":1772818998355,"version":"3.50.1"},"reference-count":51,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2026,3,5]],"date-time":"2026-03-05T00:00:00Z","timestamp":1772668800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Jilin Province Science and Technology Development Plan Major Science and Technology Special Project","award":["YDZJ202203CGZH037"],"award-info":[{"award-number":["YDZJ202203CGZH037"]}]},{"name":"Yanbian Yellow Cattle\u2019s High-Grade Beef Quality Nutrition Regulation Key Technology Research and Development","award":["20200402053NC"],"award-info":[{"award-number":["20200402053NC"]}]},{"name":"Jilin Province Modern Agricultural Industry Technology System","award":["JLARS-2025-070215"],"award-info":[{"award-number":["JLARS-2025-070215"]}]},{"DOI":"10.13039\/501100013314","name":"111 Project","doi-asserted-by":"publisher","award":["D20034"],"award-info":[{"award-number":["D20034"]}],"id":[{"id":"10.13039\/501100013314","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>This preliminary study investigated the effects of ante-mortem Vitamin D3 (VD3) supplementation on blood parameters and meat quality in Yanbian yellow bulls. Twenty healthy Yanbian yellow bulls (intact male Yanbian yellow bulls, 30 \u00b1 1 months of age; initial body weight 534 \u00b1 15 kg) were allocated into five groups: a control (basal diet) and four treatment groups with varying VD3 regimens (3 \u00d7 106 or 6 \u00d7 106 IU\/d for 7 days, with or without a 7-day withdrawal). Results demonstrated that, compared to the control group, VD3 supplementation elevated serum calcium (p &lt; 0.01) and phosphorus levels (p &lt; 0.05) while enhancing antioxidant capacity (p &lt; 0.05) and immunoglobulin production (p &lt; 0.01). Muscle calcium deposition increased (p &lt; 0.01), accompanied by higher meat lightness (CIE L*) values (p &lt; 0.01) and reduced drip loss rate (p &lt; 0.01). Shear force decreased across cuts (p &lt; 0.01), which was linked to calpain-mediated protein degradation and sarcomere elongation (p &lt; 0.01). Under the conditions of this study, the protocol involving 3.0 \u00d7 106 IU\/d VD3 supplementation for 7 days followed by a 7-day withdrawal yielded the most favorable outcomes. These findings suggest a potential strategy to improve beef quality by regulating calcium homeostasis and enhancing muscle proteolysis, warranting further validation in larger populations.<\/jats:p>","DOI":"10.3390\/ani16050818","type":"journal-article","created":{"date-parts":[[2026,3,5]],"date-time":"2026-03-05T15:29:53Z","timestamp":1772724593000},"page":"818","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Ante-Mortem Vitamin D3 Supplementation on Meat Quality in Yanbian Yellow Bulls"],"prefix":"10.3390","volume":"16","author":[{"given":"Binru","family":"Li","sequence":"first","affiliation":[{"name":"Agriculture College, Yanbian University, Yanji 133002, China"},{"name":"Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanji 133002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Beibei","family":"Hao","sequence":"additional","affiliation":[{"name":"Agriculture College, Yanbian University, Yanji 133002, China"},{"name":"Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanji 133002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7777-1634","authenticated-orcid":false,"given":"Hongyan","family":"Xu","sequence":"additional","affiliation":[{"name":"Agriculture College, Yanbian University, Yanji 133002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xinxin","family":"Zhang","sequence":"additional","affiliation":[{"name":"Agriculture College, Yanbian University, Yanji 133002, China"},{"name":"Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanji 133002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-2859-8628","authenticated-orcid":false,"given":"Zewen","family":"Wu","sequence":"additional","affiliation":[{"name":"Agriculture College, Yanbian University, Yanji 133002, China"},{"name":"Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanji 133002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bingbing","family":"Wang","sequence":"additional","affiliation":[{"name":"Longjing City Animal Disease Prevention and Control Center, Longjing 133400, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yang","family":"Yi","sequence":"additional","affiliation":[{"name":"Agriculture College, Yanbian University, Yanji 133002, China"},{"name":"Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanji 133002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-3746-9062","authenticated-orcid":false,"given":"Mengxia","family":"Sun","sequence":"additional","affiliation":[{"name":"Agriculture College, Yanbian University, Yanji 133002, China"},{"name":"Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanji 133002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yanzhu","family":"Yang","sequence":"additional","affiliation":[{"name":"Agriculture College, Yanbian University, Yanji 133002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Guangjun","family":"Xia","sequence":"additional","affiliation":[{"name":"Agriculture College, Yanbian University, Yanji 133002, China"},{"name":"Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanji 133002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"310","DOI":"10.1016\/j.meatsci.2013.07.029","article-title":"Relationships between Sensory Evaluations of Beef Tenderness, Shear Force Measurements and Consumer Characteristics","volume":"97","author":"Ueland","year":"2014","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.meatsci.2016.07.018","article-title":"Influence of 21days of Vacuum-Aging on Color, Bloom Development, and WBSF of Beef Semimembranosus","volume":"122","author":"Wyrwisz","year":"2016","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"126203","DOI":"10.1016\/j.foodchem.2020.126203","article-title":"Comparison of Activity, Expression and S-Nitrosylation of Glycolytic Enzymes between Pale, Soft and Exudative and Red, Firm and Non-Exudative Pork during Post-Mortem Aging","volume":"314","author":"Wang","year":"2020","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1186\/s40104-018-0268-7","article-title":"Vitamin A Administration at Birth Promotes Calf Growth and Intramuscular Fat Development in Angus Beef Cattle","volume":"9","author":"Harris","year":"2018","journal-title":"J. Anim. Sci. Biotechnol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1186\/1475-2891-9-10","article-title":"A Review of Fatty Acid Profiles and Antioxidant Content in Grass-Fed and Grain-Fed Beef","volume":"9","author":"Daley","year":"2010","journal-title":"Nutr. J."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Xu, C., Zhang, S., Sun, B., Xie, P., Liu, X., Chang, L., Lu, F., and Zhang, S. (2021). Dietary Supplementation with Microalgae (Schizochytrium sp.) Improves the Antioxidant Status, Fatty Acids Profiles and Volatile Compounds of Beef. Animals, 11.","DOI":"10.3390\/ani11123517"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"933","DOI":"10.2527\/2002.804933x","article-title":"Effects of Supplemental Vitamin E on Performance, Health, and Humoral Immune Response of Beef Cattle","volume":"80","author":"Rivera","year":"2002","journal-title":"J. Anim. Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.foodchem.2018.02.099","article-title":"Vitamin D-Biofortified Beef: A Comparison of Cholecalciferol with Synthetic versus UVB-Mushroom-Derived Ergosterol as Feed Source","volume":"256","author":"Duffy","year":"2018","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"2050","DOI":"10.2527\/2004.8272050x","article-title":"Supplemental Vitamin D3 Concentration and Biological Type of Beef Steers. I. Feedlot Performance and Carcass Traits","volume":"82","author":"Montgomery","year":"2004","journal-title":"J. Anim. Sci."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Fletcher, J., Cooper, S.C., Ghosh, S., and Hewison, M. (2019). The Role of Vitamin D in Inflammatory Bowel Disease: Mechanism to Management. Nutrients, 11.","DOI":"10.3390\/nu11051019"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"e10405","DOI":"10.1002\/jbm4.10405","article-title":"Vitamin D and Immune Regulation: Antibacterial, Antiviral, Anti-Inflammatory","volume":"5","author":"Bishop","year":"2021","journal-title":"JBMR Plus"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"6071","DOI":"10.4049\/jimmunol.0804064","article-title":"Expansion of Antigen-Specific Regulatory T Cells with the Topical Vitamin d Analog Calcipotriol","volume":"182","author":"Ghoreishi","year":"2009","journal-title":"J. Immunol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"730","DOI":"10.1016\/S0006-291X(02)02742-0","article-title":"Liganded VDR Induces CYP3A4 in Small Intestinal and Colon Cancer Cells via DR3 and ER6 Vitamin D Responsive Elements","volume":"299","author":"Thompson","year":"2002","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"310","DOI":"10.1016\/j.freeradbiomed.2019.06.030","article-title":"Vitamin D Protects against Oxidative Stress, Inflammation and Hepatorenal Damage Induced by Acute Paracetamol Toxicity in Rat","volume":"141","author":"BaSalamah","year":"2019","journal-title":"Free Radic. Biol. Med."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Battistini, C., Ballan, R., Herkenhoff, M.E., Saad, S.M.I., and Sun, J. (2020). Vitamin D Modulates Intestinal Microbiota in Inflammatory Bowel Diseases. Int. J. Mol. Sci., 22.","DOI":"10.20944\/preprints202011.0276.v1"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"107941","DOI":"10.1016\/j.meatsci.2019.107941","article-title":"Variations in Meat Colour Due to Factors Other than Myoglobin Chemistry; a Synthesis of Recent Findings (Invited Review)","volume":"159","author":"Purslow","year":"2020","journal-title":"Meat Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"874","DOI":"10.2527\/1999.774874x","article-title":"Vitamin D3 Supplementation of Beef Steers Increases Longissimus Tenderness","volume":"77","author":"Swanek","year":"1999","journal-title":"J. Anim. Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"2844","DOI":"10.2527\/2001.79112844x","article-title":"Effects of Supplemental Vitamin D3 on Feed Intake, Carcass Characteristics, Tenderness, and Muscle Properties of Beef Steers","volume":"79","author":"Karges","year":"2001","journal-title":"J. Anim. Sci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1649","DOI":"10.2527\/jas.2007-0502","article-title":"Use of 25-Hydroxyvitamin D3 and Vitamin E to Improve Tenderness of Beef from the Longissimus Dorsi of Heifers","volume":"86","author":"Carnagey","year":"2008","journal-title":"J. Anim. Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"2615","DOI":"10.2527\/2000.78102615x","article-title":"The Use of Vitamin D3 to Improve Beef Tenderness","volume":"78","author":"Montgomery","year":"2000","journal-title":"J. Anim. Sci."},{"key":"ref_21","unstructured":"(2016). National Food Safety Standard Determination of Moisture in Food (Standard No. GB 5009.3-2016)."},{"key":"ref_22","unstructured":"(2016). National Food Safety Standard Determination of Protein in Food (Standard No. GB 5009.5-2016)."},{"key":"ref_23","unstructured":"(2016). State Food and Drug Administration. National Food Safety Standard Determination of Fat in Food (Standard No. GB 5009.6-2016)."},{"key":"ref_24","unstructured":"(2016). National Food Safety Standard Determination of Ash in Food (Standard No. GB 5009.4-2016)."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"101505","DOI":"10.1016\/j.fochx.2024.101505","article-title":"Evaluation of the Flavor Profiles of Yanbian-Style Sauced Beef from Differently Treated Raw Beef Samples","volume":"22","author":"Li","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"225","DOI":"10.2527\/2004.821225x","article-title":"Vitamin D3 Supplementation of Cull Cows: Effects on Longissimus and Semitendinosus Muscle Tenderness","volume":"82","author":"Mikel","year":"2004","journal-title":"J. Anim. Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.meatsci.2006.06.024","article-title":"Effects of Oral Vitamin D(3) Supplementation and Supplement Withdrawal on the Accumulation of Magnesium, Calcium, and Vitamin D in the Serum, Liver, and Muscle Tissue and Subsequent Carcass and Meat Quality of Bos Indicus Influenced Cattle","volume":"75","author":"Tipton","year":"2007","journal-title":"Meat Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.meatsci.2005.06.005","article-title":"The Efficacy of a Vitamin D(3) Metabolite for Improving the Myofibrillar Tenderness of Meat from Bos Indicus Cattle","volume":"72","author":"Lawrence","year":"2006","journal-title":"Meat Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.aninu.2022.07.015","article-title":"A Comparison of Average Daily Gain, Apparent Digestibilities, Energy Balance, Rumen Fermentation Parameters, and Serum Metabolites between Yaks (Bos grunniens) and Qaidam Cattle (Bos taurus) Consuming Diets Differing in Energy Level","volume":"12","author":"Liu","year":"2023","journal-title":"Anim. Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"133138","DOI":"10.1016\/j.foodchem.2022.133138","article-title":"Dietary Sodium Butyrate and\/or Vitamin D3 Supplementation Alters Growth Performance, Meat Quality, Chemical Composition, and Oxidative Stability in Broilers","volume":"390","author":"Gao","year":"2022","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"462","DOI":"10.1016\/j.meatsci.2011.05.012","article-title":"The Effects of a Beta-Agonist Treatment, Vitamin D3 Supplementation and Electrical Stimulation on Meat Quality of Feedlot Steers","volume":"89","author":"Strydom","year":"2011","journal-title":"Meat Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1016\/j.meatsci.2009.06.008","article-title":"Tenderness\u2014An Enzymatic View","volume":"84","author":"Kemp","year":"2010","journal-title":"Meat Sci."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/S0309-1740(00)00133-9","article-title":"Beef Colour Evolution as a Function of Ultimate pH","volume":"58","author":"Abril","year":"2001","journal-title":"Meat Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.meatsci.2018.04.014","article-title":"The Use of Synthetic and Natural Vitamin D Sources in Pig Diets to Improve Meat Quality and Vitamin D Content","volume":"143","author":"Duffy","year":"2018","journal-title":"Meat Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"104735","DOI":"10.1016\/j.ultsonch.2019.104735","article-title":"Combined Effect of Ultrasound and Sodium Bicarbonate Marination on Chicken Breast Tenderness and Its Molecular Mechanism","volume":"59","author":"Zou","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1515\/jvetres-2017-0008","article-title":"Beef Tenderness Improvement by Dietary Vitamin D3 Supplementation in the Last Stage of Fattening of Cattle","volume":"61","author":"Moczkowska","year":"2017","journal-title":"J. Vet. Res."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"989","DOI":"10.2527\/jas.2011-4278","article-title":"Postmortem Titin Proteolysis Is Influenced by Sarcomere Length in Bovine Muscle","volume":"90","author":"England","year":"2012","journal-title":"J. Anim. Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"798","DOI":"10.2527\/jas.2010-3149","article-title":"In Vitro Degradation of Bovine Myofibrils Is Caused by \u03bc-Calpain, Not Caspase-3","volume":"89","author":"Mohrhauser","year":"2011","journal-title":"J. Anim. Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/bs.afnr.2020.10.001","article-title":"Dry-Aging of Beef as a Tool to Improve Meat Quality. Impact of Processing Conditions on the Technical and Organoleptic Meat Properties","volume":"95","author":"Mullen","year":"2021","journal-title":"Adv. Food Nutr. Res."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"2453","DOI":"10.1093\/jas\/sky134","article-title":"Dietary Protein Reduction on Microbial Protein, Amino Acids Digestibility, and Body Retention in Beef Cattle. I. Digestibility Sites and Ruminal Synthesis Estimated by Purine Bases and 15N as Markers","volume":"96","author":"Mariz","year":"2018","journal-title":"J. Anim. Sci."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Tibaduiza, D., Anaya, M., G\u00f3mez, J., Sarmiento, J., Perez, M., Lara, C., Ruiz, J., Osorio, N., Rodriguez, K., and Hernandez, I. (2024). Electronic Tongues and Noses: A General Overview. Biosensors, 14.","DOI":"10.3390\/bios14040190"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1080\/00071660701244738","article-title":"Regulation of Taste-Active Components of Meat by Dietary Leucine","volume":"48","author":"Imanari","year":"2007","journal-title":"Br. Poult. Sci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"10152","DOI":"10.1039\/D4RA00890A","article-title":"Identification, Screening and Taste Mechanisms Analysis of Two Novel Umami Pentapeptides Derived from the Myosin Heavy Chain of Atlantic Cod (Gadus morhua)","volume":"14","author":"Zhao","year":"2024","journal-title":"RSC Adv."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/S0309-1740(00)00099-1","article-title":"Effect of Calcium Chloride Marination on Bovine Cutaneus Trunci Muscle","volume":"57","author":"Gonzalez","year":"2001","journal-title":"Meat Sci."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/0309-1740(80)90007-8","article-title":"Post-Mortem Changes in Cytoskeletal Proteins of Muscle","volume":"5","author":"Young","year":"1980","journal-title":"Meat Sci."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/S0309-1740(03)00016-0","article-title":"In Situ Investigation of the Calcium-Induced Proteolytic and Salting-in Mechanisms Causing Tenderization in Calcium-Enhanced Muscle","volume":"66","author":"Lawrence","year":"2004","journal-title":"Meat Sci."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1151","DOI":"10.5187\/jast.2023.e110","article-title":"Aging Mechanism for Improving the Tenderness and Taste Characteristics of Meat","volume":"65","author":"Joo","year":"2023","journal-title":"J. Anim. Sci. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1016\/0300-9084(92)90122-U","article-title":"The Role of Ca2+-Dependent Proteases (Calpains) in Post Mortem Proteolysis and Meat Tenderness","volume":"74","author":"Koohmaraie","year":"1992","journal-title":"Biochimie"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"2834","DOI":"10.2527\/jas.2006-122","article-title":"Micro-Calpain Is Essential for Postmortem Proteolysis of Muscle Proteins","volume":"84","author":"Geesink","year":"2006","journal-title":"J. Anim. Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"2092","DOI":"10.2527\/2004.8272092x","article-title":"Supplemental Vitamin D3 Concentration and Biological Type of Steers. II. Tenderness, Quality, and Residues of Beef","volume":"82","author":"Montgomery","year":"2004","journal-title":"J. Anim. Sci."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"724","DOI":"10.1016\/j.foodchem.2017.12.003","article-title":"Changes in Calpain Activity, Protein Degradation and Microstructure of Beef M. Semitendinosus by the Application of Ultrasound","volume":"245","author":"Wang","year":"2018","journal-title":"Food Chem."}],"container-title":["Animals"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-2615\/16\/5\/818\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T11:34:21Z","timestamp":1772796861000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-2615\/16\/5\/818"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,5]]},"references-count":51,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2026,3]]}},"alternative-id":["ani16050818"],"URL":"https:\/\/doi.org\/10.3390\/ani16050818","relation":{},"ISSN":["2076-2615"],"issn-type":[{"value":"2076-2615","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,5]]}}}