Table 11.

Effect of the dietary inclusion of 0% (Control), 10% (BSF10) and 15% (BSF15) defatted BSF larvae meal on the sensory scores of quail eggs.

Sensory Attributes	Experimental Groups			Significance	RSD 1
	Control	BSF10	BSF15
N. samples	60	60	60
Yolk:
Odor intensity	5.87	5.80	5.87	ns	0.38
Aroma intensity	6.09	6.10	6.04	ns	0.42
Taste:
Sweetness	3.54	3.44	3.43	ns	0.58
Saltiness	3.69	3.53	3.51	ns	0.51
Texture:
Solubility	5.01	5.10	5.05	ns	0.73
Adhesiveness	6.19	6.02	6.04	ns	0.58
Albumen:
Odor intensity	5.38	5.37	5.39	ns	0.44
Aroma intensity	5.30	5.35	5.33	ns	0.37
Taste:
Saltiness	3.00	2.91	2.96	ns	0.51
Texture:
Consistency	5.69	5.63	5.54	ns	0.73

¹ RSD: Residual Standard Deviation.