Table 5.
Estimated marginal means of statistically significant (α = 0.05) sensory attributes (n = 10, r = 2), as quantified using unstructured line scales (0 = not perceptible, 100 = strongly perceptible), of leg 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 | 19.3 | 14.3 | 13.6 | 10.7 a | 14.6 b | 12.3 a,b | 20.9 | 16.2 | 16.4 |
| Flavor | |||||||||
| Greasy/oily | 36.3 | 40.3 | 41.9 | 34.8 | 36.4 | 36.0 | 38.9 a | 38.0 a,b | 33.3 b |
| Metallic | 15.4 | 13.9 | 13.8 | 18.8 a | 14.3 b | 16.5 a,b | 18.3 | 17.2 | 15.1 |
| Aftertaste | 25.5 | 24.9 | 25.3 | 28.9 a | 26.5 a,b | 25.3 b | 26.4 | 26.7 | 24.6 |
| Texture | |||||||||
| Crispiness | 21.6 a | 32.7 b | 35.4 b,c | 29.8 | 28.1 | 38.6 | 36.8 a | 30.8 a,b | 23.9 b |
| Juiciness | 49.1 | 48.5 | 50.1 | 49.3 a,b | 43.0 a | 51.4 b | 46.3 | 48.3 | 48.8 |
a,b,c Values within a breed with differing superscript letters are statistically significantly different (α = 0.05).