Table 4.
Estimated marginal means of statistically significant (α = 0.05) sensory attributes (n = 10, r = 3), as quantified using unstructured line scales (0 = not perceptible, 100 = strongly perceptible), of chicken breast samples per breed (BG = Bresse Gauloise, VH = Vorwerkhuhn, WR = White Rock) and feed (C = control, VC+ = high in vicin, VC- = low in vicin).
| Breed | BG | VH | WR | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Diet | C | VC+ | VC- | C | VC+ | VC- | C | VC+ | VC- |
| Aroma | |||||||||
| Barn | 17.6 | 18.8 | 20.7 | 19.9 a,b | 21.5 a | 17.4 b | 19.7 | 22.7 | 19.4 |
| Appearance | |||||||||
| Fibrousness | 42.3 a,b | 37.8 a | 43.2 b | 44.9 | 40.9 | 43.7 | 44.6 | 39.1 | 41.8 |
| Texture | |||||||||
| Tenderness | 71.0 | 70.1 | 66.6 | 61.7 a,b | 60.1 a | 68.4 b | 70.7 a | 67.2 a,b | 63.6 b |
a,b Values within a breed with differing superscript letters are statistically significantly different (α = 0.05).