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. 2020 Jun 6;9(6):754. doi: 10.3390/foods9060754

Figure 2.

Figure 2

Effects of the inclusion of chestnut in the finishing diet and cooking methods on total volatile compounds of Celta pig Biceps femoris (mean ± standard error). Influenced by feeding: * (P < 0.05); ** (P < 0.01); *** (P < 0.001); ns: no significant difference. Different letters within the same feeding regimen (chestnut (a,d) or commercial feed (A,C)) indicate significant differences for cooking methods (P < 0.05).