Fig. 4. Muscle glycogen. (A) Glycogen levels in muscle slices obtained from fish immediately after exercise (Time 0), or after 60 min incubation in saline containing various substrates in equal concentration. (B,C) Incorporation of radiolabel from the various substrates into muscle glycogen (B) and CO₂ produced (C). All values are given in nmol g^–1 wet mass to facilitate comparisons between components. Data are presented as the mean ± 1 s.e.m. for slices from eight different fish (N=8). Columns within the same panel with the same letter are not significantly different from one another.