Effect of dietary Bacillus subtilis on basic chemical composition, free amino acids, fatty acids and volatile organic compounds in broiler meat.

Although the proportion of PUFAs showed an increasing trend with rising BS concentration, the differences were not statistically significant ( P > 0.05).

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In this experiment, high levels of benzaldehyde were detected in muscles, and BS supplementation inhibited its increase, resulting in a decreasing trend in benzaldehyde content.

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