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In adult males, the creatine content of muscles is ~30% lower in vegetarians compared to those that eat meat, fish and dairy [ 94].
We also examined 3-NT and the peroxiredoxin 5 (Prx5) content of muscles from old mice as markers of increased peroxynitrite activity.
We also examined the 3-nitrotyrosine (3-NT) and peroxiredoxin 5 (Prx5) content of muscles from mice as markers of peroxynitrite activity.
In grazing ruminants, α-linolenic acid content of muscles increases with the concomitant increase in n-3 LC-PUFA contents [ 6].
In contrast, although the addition of linseed to ruminant diets [ 7, 8] increases the α-linolenic acid content of muscles, the n-3 LC-PUFA levels stay unchanged or increase only slightly.
Slowly perfused tissues compartment composition is calculated as scaled lipid and water content of muscles, skin, and heart taken from the same paper as follows: where F is the fraction of either lipid or water for the whole compartment, whereas Fi and Vi are the fraction of either lipid or water and the volume for organs included in the compartment, respectively.
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Colour differences in meat are related to the myoglobin content of muscle fibres and to the chemical state of the iron atom found in the myoglobin molecule.
In addition to the fat content of muscle and adipose depots, the fatty acid composition of lipids affects meat quality.
Clenching on the Prescale was carried out for 3 s, and considering the content of muscle fatigue, measurements were taken at 5-min intervals.
Results of the present study are in accordance with Al-Kahtani (2011) who reported decline in cholesterol content of muscle of Oreochromis niloticus (tilapia) following exposure to different insecticides.
The crude fat content of muscle was significantly affected by the dietary lipid level and by the level of FO replacement, ranging from 1.33% in fish fed 8% lipid, to 1.81% in fish fed 16%, and from 1.25% in fish fed 100% FO, to 1.88% in fish fed 50%FO 500% SO.
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