highly significantp < 0.05
The interaction between carbohydrate levels and varieties on muscle crude lipid content was highly significant ( p < 0.05).
The interaction between carbohydrate levels and varieties on muscle crude lipid content was highly significant ( p < 0.05).
Conversely, g6p exhibited a decreasing trend in YC as dietary carbohydrates increased, while SSC initially showed an increase followed by a decrease.