Table 6.
Sensorial panel traits of broiler breast meat.
| Item | CON1 | MA1 | MAR1 | MAL1 | SEM | P value |
|---|---|---|---|---|---|---|
| Tenderness | 5.38 | 5.24 | 5.69 | 5.24 | 0.155 | 0.130 |
| Juiciness | 4.50b | 4.00a | 4.27a,b | 3.96a | 0.134 | 0.012 |
| Flavor | 4.52 | 4.40 | 4.56 | 4.15 | 0.124 | 0.088 |
| Off-flavor | 0.650 | 0.480 | 0.291 | 0.348 | 0.1050 | 0.077 |
| Overall | 5.00 | 4.84 | 5.15 | 4.73 | 0.126 | 0.087 |
a,bDifferent superscript lowercase letters within a row indicate a significant difference (P < 0.05).
The different attributes evaluated in sensorial traits were quantified on a rating scale from 1 (low score) to 8 (high score), with the exception of flavor and off-flavor that were quantified from 0 (absence) to 8 (very intense).
1
CON: corn/soybean, in the control group; MA: 15% Spirulina; MAR: 15% Spirulina + 0.005% Robavio Excel AP; MAL: 15% Spirulina + 0.01% lysozyme.