Table 7.
Effects of phytogenic supplementation on flavor of broiler breast fillets
| Flavor | Experimental groups1 | |||||
|---|---|---|---|---|---|---|
| C | AVHGP | SCP | BHGP | AVSSL | SG | |
| Cooked chicken | 6.1 ± 0.21 | 6.0 ± 0.21 | 6.0 ± 0.21 | 5.9 ± 0.21 | 6.1 ± 0.21 | 6.1 ± 0.21 |
| Brothy | 1.7 ± 0.56 | 1.8 ± 0.56 | 1.4 ± 0.56 | 1.4 ± 0.56 | 1.7 ± 0.56 | 1.7 ± 0.56 |
| Chicken fat | 0.0 ± 0.33 | 0.2 ± 0.33 | 0.0 ± 0.33 | 0.0 ± 0.33 | 0.2 ± 0.33 | 0.2 ± 0.33 |
| Organy | 0.8 ± 0.57 | 0.6 ± 0.57 | 0.7 ± 0.57 | 0.9 ± 0.57 | 1.0 ± 0.57 | 1.1 ± 0.57 |
| Blood serum | 2.8 ± 0.42 | 2.7 ± 0.42 | 2.7 ± 0.42 | 2.6 ± 0.42 | 2.7 ± 0.42 | 2.8 ± 0.42 |
| Metallic | 1.5 ± 0.36 | 1.3 ± 0.36 | 1.7 ± 0.36 | 1.4 ± 0.36 | 1.6 ± 0.36 | 1.2 ± 0.36 |
| Green herb | 0.0 ± 0.54b | 0.7 ± 0.54a | 0.0 ± 0.54b | 0.5 ± 0.54ab | 0.5 ± 0.54ab | 0.2 ± 0.54b |
| Cardboard | 1.2 ± 0.43 | 1.2 ± 0.43 | 1.1 ± 0.43 | 1.0 ± 0.43 | 1.2 ± 0.43 | 1.1 ± 0.43 |
| Wet feather | 0.9 ± 0.5 | 0.7 ± 0.5 | 0.6 ± 0.5 | 0.4 ± 0.5 | 0.9 ± 0.5 | 0.9 ± 0.5 |
| Barnyard | 0.4 ± 0.03 | 0.4 ± 0.03 | 0.4 ± 0.03 | 0.4 ± 0.03 | 0.4 ± 0.03 | 0.4 ± 0.03 |
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. Different letters within a row indicate a significant difference at P < 0.05.