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. 2020 May 29;10(6):942. doi: 10.3390/ani10060942

Figure 3.

Figure 3

The results of sensory evaluation of thigh meat samples (means ± SD): (a) overall acceptability, (b) overall appearance, (c) overall aroma, (d) overall taste, (e) juiciness and (f) brittleness. C: control group; FF10: broilers fed with a diet enriched with supplementation of 10% FF; FF10 + AE: broilers fed with a diet enriched with 10% supplementation of FF supported with 0.2% agrimony extract.