. 2020 Aug 5;4(3):txaa142. doi: 10.1093/tas/txaa142

Table 11.

Sensorial analysis of meats obtained from Bos indicus beef animals offered diets containing whole cottonseed and corn germ (CONT; n = 6), calcium salts of soybean oil (CSSO; n = 6), calcium salts of palm, soybean, and cottonseed oil (CSVO; n = 6), or a mixture of whole cottonseed, corn germ, and CSVO (MIXT; n = 6) as lipid sources

Item	Treatments				SEM	P
	CONT	CSSO	CSVO	MIXT
Softness	7.21	6.95	7.18	7.18	0.170	0.69
Juiciness	6.89	7.00	6.90	7.04	0.156	0.88
Regular flavor	7.00^bc	7.48^a	6.81^c	7.18^b	0.149	0.01
Regular aroma	6.66^b	7.15^a	6.69^b	7.03^ab	0.151	0.05
Atypical flavor	4.29	4.47	4.36	4.38	0.088	0.53
Atypical aroma	4.31	4.44	4.35	4.43	0.092	0.72

Experimental diets were offered for 108 d. Within rows, values with different superscript differ (P ≤ 0.10).