Differences between samples were evaluated using one-way analysis of variance (ANOVA), with significance levels defined as P -value <0.05 for significant and P -value <0.01 for highly significant differences. 3 Results 3.1 Comparison of the basic nutritional components of different donkey meat cuts Muscle tissues from the abdomen, back, buttocks, front legs, and hind legs were collected to investigate the meat quality characteristics of different donkey cuts thoroughly.
← all excerpts
Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat.
1
—
—