https://plksignal.com/index.ph....p/stable-isotope-sea
RSM/FB increased feed conversion ratio (P = .04) when you look at the finishing period, reduced lightness (P = .04) and yellowness (P = .004) of meat, changed levels of individual fatty acids, although not of complete SFA, MUFA and PUFA. Notably, RSM/FB reduced the glucose level (P less then .05) in meat. Lower pyroglutamic acid (P = .06) in RSM/FB indicate lower oxidative anxiety in pre-rigor muscle mass cell. Increased variety of free p
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