Fig. 9From: Implications of vitamin D for flesh quality of grass carp (Ctenopharyngodon idella): antioxidant ability, nutritional value, sensory quality, and myofiber characteristicsQuadratic regression analysis of crude protein (A) and cooking loss (B) in the fillets of grass carp (Ctenopharyngodon idella) after receiving different levels of dietary vitamin DBack to article page