Table 7.
Sensory traits of the breast meat of chickens fed with 0% (C), 50% (HI50) and 100% (HI100) substitution of soybean oil with Hermetia illucens (HI) larvae fat in their finisher diets.
| Descriptors | Experimental Groups | p-Value | RSD 1 | ||
|---|---|---|---|---|---|
| C | HI50 | HI100 | |||
| No. | 15 | 15 | 15 | ||
| Chicken odor | 5.56 | 5.83 | 5.51 | 0.6354 | 0.91 |
| Chicken flavor | 5.63 | 5.57 | 5.35 | 0.5779 | 1.11 |
| Saltiness | 4.88 | 4.83 | 4.83 | 0.9293 | 0.15 |
| Acidity | 2.74 | 2.63 | 2.69 | 0.9944 | 0.01 |
| Unctuosity | 4.69 | 4.64 | 4.54 | 0.9264 | 0.16 |
| Juiciness | 4.70 | 4.98 | 4.58 | 0.4497 | 1.59 |
| Fibrousness | 5.84 | 5.98 | 6.32 | 0.4073 | 1.84 |
| Chewiness | 5.24 | 5.61 | 5.19 | 0.4150 | 1.80 |
| Adhesiveness | 5.17 | 5.36 | 5.13 | 0.6494 | 0.86 |
| Toughness | 5.70 | 5.45 | 5.68 | 0.9526 | 0.11 |
1 Residual standard deviation.