Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle.

Animals (Basel) · 2022 · PMC9105694 · PMID 35565563

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tendency toward significanceno p-value reported

Differences were considered statistically significant at p < 0.05 and p < 0.01; 0.05 < p < 0.10 was considered as a tendency toward significance. 3.

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