. 2020 Jan 24;99(2):820–828. doi: 10.1016/j.psj.2019.12.026

Table 6.

Sensory evaluation of meat from broiler chicks supplemented with different concentrations of glycinin

Glycinin levels	Appearance	Color	Flavor	Tenderness	Juiciness	Texture	Overall
0.00 g/kg of feed	6.92^a	7.00^a	6.50^a	6.58^a	6.58^a	6.75^a	7.42^a
0.50 g/kg of feed	6.50^b	6.58^b	6.50^a	6.50^a	6.08^b	6.50^b	6.75^b
1.00 g/kg of feed	6.92^a	6.92^a	6.75^a	6.67^a	6.67^a	6.83^a	7.33^a
1.50 g/kg of feed	6.00^b	6.38^b	6.23^b	6.46^b	6.00^b	6.31	6.77^b
P value	0.48	0.67	0.83	0.61	0.39	0.81	0.70

Note: If P ≤ 0.05, there are significant differences between treatments.