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Table 2 Average panel scores according to the flavor of the breast and leg meat of the groups of broiler chicks fed with feed containing capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures (out of 5, x ± SEM)

From: Addition of Capsicum oleoresin, Carvacrol, Cinnamaldehyde and their mixtures to the broiler diet II: Effects on meat quality

 

Treatment Groups

 

Control

CAP

CAR

CIN

CAP+CAR+CIN

P

Breast meat

 Taste

3.50 ± 0.31

3.90 ± 0.31

4.00 ± 0.21

3.70 ± 0.30

4.10 ± 0.28

0.712

 Tenderness

4.30 ± 0.26

4.10 ± 0.57

3.90 ± 0.31

4.00 ± 0.21

4.00 ± 0.37

0.873

 Juiciness

3.50 ± 0.34

3.70 ± 0.34

3.70 ± 0.34

3.30 ± 0.37

3.60 ± 0.31

0.911

 Odor

3.60 ± 0.31

3.50 ± 0.31

4.10 ± 0.23

3.70 ± 0.37

3.90 ± 0.23

0.614

 Appearance

4.10 ± 0.35

3.90 ± 0.28

3.70 ± 0.34

3.70 ± 0.30

4.60 ± 0.22

0.202

 Overall acceptability

3.90 ± 0.18

3.90 ± 0.23

4.10 ± 0.18

3.80 ± 0.20

4.22 ± 0.28

0.649

Leg meat

 Taste

3.67 ± 0.24b

4.30 ± 0.26b

4.10 ± 0.28b

4.11 ± 0.31b

5.00 ± 0.00a

0.007

 Tenderness

4.75 ± 0.16ab

4.40 ± 0.22bc

4.10 ± 0.23c

4.30 ± 0.21bc

5.00 ± 0.00a

0.012

 Juiciness

4.40 ± 0.17ab

4.78 ± 0.15ab

4.00 ± 0.27b

4.40 ± 0.17ab

4.90 ± 0.10a

0.006

 Odor

3.33 ± 0.33

4.13 ± 0.35

3.67 ± 017

3.60 ± 0.31

4.40 ± 0.16

0.052

 Appearance

4.44 ± 0.24

4.33 ± 0.29

3.70 ± 0.26

4.60 ± 0.22

4.50 ± 0.27

0.110

 Overall acceptability

3.90 ± 0.23b

4.30 ± 0.21b

4.30 ± 0.26b

4.30 ± 0.21b

5.00 ± 0.00a

0.026

  1. a, b, cThe differences between means in the same row with different letters are important, P < 0.05
  2. Sensory properties (taste, tenderness, juiciness, odor, appearance and overall acceptability) order 1 = Worst, 5 = Best