Cooking loss ( P0.05) and shearing force ( P0.01) decreased linearly as dietary DE concentration was increased.

  • 而蒸煮损失(P0.05)和肌肉剪切力值(P0.01)随日粮消化能水平的提高呈线性降低。

  • 互联网摘选 2025-01-20 11:40:22

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