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