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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