Effects of Combined Supplementation of Conjugated Linoleic Acid, Methionine Chromium, Betaine, and Cysteamine on Meat Tenderness of Rats

Table 2

Combination of BET, CLA, Met-Cr, and CS in each treatment based on uniform form design.

Treatments^a	Net content of each additive (mg/kg diet)^b				Sample number
	BET	CLA	Met-Cr	CS
1	800	1000	0	40	8
2	1600	1000	0.8	20	8
3	3200	0	0.1	0	8
4	400	4000	0.4	0	8
5	1600	8000	0	20	8
6	3200	4000	0.05	160	8
7	0	2000	0.05	10	8
8	6400	16000	0.2	10	8
9	6400	2000	0.4	80	8
10	400	0	0.2	160	8
11	0	16000	0.1	80	8
12	800	8000	0.8	40	8
13	0	0	0	0	8

^aTreatment 13 was used as a negative control, and it was not included in the uniform design. ^bBET: betaine; CLA: conjugated linoleic acid; Met-Cr: methionine chromium; CS: cysteamine.