C8:0(contributing to thearoma of mutton) content of the graze group is higher than that of the shed group in the subcutaneous fat (P<0.0), but the difference is not remarkable in the fat of the muscle (P> 0.0).
C8:0(contributing to thearoma of mutton) content of the graze group is higher than that of the shed group in the subcutaneous fat (P<0.0), but the difference is not remarkable in the fat of the muscle (P> 0.0).
可增强羊肉擅味的硬脂酸(C8:0)在皮下脂肪中含量放牧组显著高于舍饲组(P<0.0),肌肉内脂肪中差异不显著(P>0.0)。