Table 5.
Estimated means with standard error (SE) and effect size (partial η2) for the statistically significant sensory attributes (metallic flavour, hardness, and tenderness) according to feed type.
| Sensory Attribute | Hermetia | Spirulina | Control | Partial η2 | SE |
|---|---|---|---|---|---|
| Metallic flavour (not metallic to strongly metallic) | 20.4 a | 15.8 b | 17.1 a | 0.223 | 3.90 |
| Hardness (soft to hard) | 28.8 b | 25.0 b | 40.8 a | 0.300 | 4.93 |
| Tenderness (tender to tough) | 30.8 b | 24.4 b | 47.1 a | 0.371 | 6.05 |
The table values are based on the 9 cm scale which was quantified from 0 to 100; superscript letter a–b denote statistical differences between the feed groups.