The findings indicate that the meat quality parameters, including chemical composition, tenderness, color, and cooking losses, remain unaffected by the administration of Anavrin in the diet.
This is significant as it confirms that the use of Anavrin not only enhances production performance and reduces methane emissions but also maintains meat quality. Therefore, Anavrin can be considered safe in terms of consumer perception and acceptability.
Thank you for your continued support as we strive to innovate in sustainable meat production.
