The ADCs of amino acids of PBM were higher than that of DCM, except arginine.

 
  • 試驗二,隨著(zhù)雞肉粉添加量的增加,斑節對蝦全蝦和肌肉灰分和粗蛋白和脂肪含量均呈下降趨勢,但全蝦中水分含量增加而肌肉中水分含量降低。
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