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Effects of constant heat stress on carnosine content of longissimus dorsi muscle in finishing pigs. Carnosine content: carnosine content (mg/g) in longissimus dorsi muscle measured by high performance liquid chromatography-mass spectrometry, n = 8; Con, control, 22°C; H30, heat stress, 30°C; PF, pair-fed with H30, 22°C. Capital letters on columns indicate significant levels within columns (p<0.01).
