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Effect of dietary incorporation of n-3 polyunsaturated fatty acids (PUFA) rich oil sources on sensory attributes of broiler chickens meat.
| Oil source | Appearance | Flavour | Juiciness | Tenderness | Overall acceptability |
|---|---|---|---|---|---|
| Sunflower oil | 5.90 | 6.00 | 5.30 | 5.60 | 5.60 |
| Soybean oil | 6.00 | 5.90 | 5.40 | 5.50 | 5.90 |
| Mustard oil | 6.00 | 5.60 | 5.50 | 5.40 | 5.50 |
| Linseed oil | 5.90 | 5.80 | 6.00 | 5.70 | 5.50 |
| Fish oil | 5.50 | 6.00 | 5.70 | 5.80 | 5.50 |
| SEM | 0.17 | 0.17 | 0.16 | 0.17 | 0.15 |
| P-value | 0.89 | 0.95 | 0.70 | 0.96 | 0.91 |
SEM = standard error of mean.
