Table 5.
Effect of phytogenic supplementation on aromas of broiler breast fillets
| AROMA | Experimental groups1 | |||||
|---|---|---|---|---|---|---|
| C | AVHGP | SCP | BHGP | AVSSL | SG | |
| Cooked chicken | 4.9 ± 0.19 | 4.9 ± 0.19 | 4.9 ± 0.19 | 4.8 ± 0.19 | 4.9 ± 0.19 | 4.9 ± 0.19 |
| Brothy | 2.0 ± 0.71 | 1.8 ± 0.71 | 2.0 ± 0.71 | 1.8 ± 0.71 | 2.0 ± 0.71 | 1.8 ± 0.71 |
| Blood serum metallic | 3.0 ± 0.25 | 2.9 ± 0.25 | 3.0 ± 0.25 | 3.0 ± 0.25 | 3.0 ± 0.25 | 3.1 ± 0.25 |
| Green herb | 0.0 ± 0.49 | 0.2 ± 0.49 | 0.0 ± 0.49 | 0.2 ± 0.49 | 0.4 ± 0.49 | 0.3 ± 0.49 |
| Wet feather | 1.5 ± 0.77 | 1.5 ± 0.77 | 0.9 ± 0.77 | 1.6 ± 0.77 | 1.2 ± 0.77 | 1.1 ± 0.77 |
| Barnyard | 0.4 ± 0.06 | 0.4 ± 0.06 | 0.4 ± 0.06 | 0.4 ± 0.06 | 0.4 ± 0.06 | 0.4 ± 0.06 |
Values shown are means ± SEM (n = 94).
1AVHGP = AV/HGP/16; AVSSL = AV/SSL/12; BHGP = bacteriostatic herbal growth promoter with essential oils; C = control; SCP = Superliv Concentrate Premix; SG = Superliv Gold.