Comparative analysis of duck meat quality in different breeds and age.

Food Chem X · 2025 · PMC12221360 · PMID 40606745

Europe PMC DOI

hedged sentences

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantP < 0.01actually significant

Additionally, age had a highly significant effect on all amino acids except Gly and Pro ( P < 0.01).

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showed a trendno p-value reported

With the increase of age, the content of C23:0 showed a trend of first increasing and then decreasing, while the content of C24:0, C20:4n6, and C22:6n3 significantly decreased ( P < 0.05).

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