https://www.selleckchem.com/products/dnqx.html
Increasing inclusion levels of IFE in diets increased (linear, p0.05) meat lightness (L*) but decreased (linear, p0.05) meat redness (a*). The breast meat pH at 1-h postmortem was increased (linear, p0.05) by increasing inclusion levels of IFE in diets. Likewise, increasing inclusion levels of MIX in diets had no effects on growth performance, relative organ weight, plasma measurements, immune organ index, and tibia characteristics. However, increasing inclusion levels of MIX in diets increased (linear, p0.05) 1-h postmorte
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