Table 2. Sensory evaluation of steamed minced meat from Hinai-jidori chicken fed experimental diets.

	Chicken soup		Steamed minced meat
Characteristic	PO-AAO1	CO-AAO2	PO-AAO1	CO-AAO2
Total taste intensity	0.86**	0.75**	0.72**	0.56**
Sweetness	0.27*	0.27*	−0.03	0.34*
Sourness	0.55**	0.11	0.34*	0.03
Umami	0.68**	0.64**	0.59**	0.50*
Kokumi	0.73**	0.77**	0.66**	0.75**
Aftertaste	0.86**	0.61**	0.69**	0.50*

AAO, AA-enriched oil; CO, corn oil; PO, palm oil.

¹Average AAO score of each subject when PO score was 0.

²Average AAO score of each subject when CO score was 0.

^*statistically significant at P = 0.05;

^**statistically significant at P = 0.01.