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- September 7, 2019.
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- Version 1 (September 5, 2019 - 08:14).
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The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-NC-ND 4.0 International license.
Author Information
- Ruifei Yang1,2,†,
- Xiaoli Guo1,†,
- Di Zhu1,†,
- Cheng Bian1,
- Yiqiang Zhao1,
- Cheng Tan3,
- Zhenfang Wu3,4,
- Yuzhe Wang1,2,*,
- Xiaoxiang Hu1,* and
- Ning Li1
- 1State Key Laboratory of Agrobiotechnology, College of Biological Sciences, China Agricultural University, Beijing, China
- 2College of Animal Science and Technology, China Agricultural University, Beijing, China
- 3Guangdong Wens Foodstuffs Group, Xinxing, China
- 4National Engineering Research Center For Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou, China
- ↵*Corresponding author: Xiaoxiang Hu, State Key Laboratory for Agro-biotechnology, China Agricultural University, Beijing 100193, China, Phone +86-10-62733394, Email: huxx{at}cau.edu.cn Yuzhe Wang, State Key Laboratory for Agro-biotechnology, China Agricultural University, Beijing 100193, China, Phone +86-10-62731391, Email: yuzhe891{at}cau.edu.cn
↵† Ruifei Yang, Xiaoli Guo and Di Zhu contributed equally to this work.