The effects of different dietary nutritional levels on meat quality, rumen microbiota, and muscle metabolomics in Tibetan Plateau yaks.

Front Microbiomes · 2025 · PMC12993581 · PMID 41852384

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a decreasing trendno p-value reported

In this study, as the nutritional levels increased, the meat’s elasticity gradually improved, while adhesiveness and chewiness showed a decreasing trend.

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