Table 5.

Sensorial attributes of broiler breast meat (n = 10).

Item	Control	CV	CV + R	CV + M	SEM	P-value
Tenderness	4.90a	5.76b	5.71b	5.73b	0.142	<0.001
Juiciness	4.20	4.45	4.38	4.33	0.131	0.584
Flavor	4.71	4.44	4.43	4.62	0.114	0.201
Off-flavor	0.164	0.203	0.309	0.078	0.065	0.088
Overall acceptability	4.96	5.27	5.18	5.32	0.127	0.200

^a.bDifferent superscripts within a row indicate a significant difference (P < 0.05).

Dietary treatments: Control, corn-soybean basal diet; CV, basal diet plus 10% C. vulgaris; CV + R, basal diet plus 10% C. vulgaris + 0.005% Rovabio Excel AP; CV + M, basal diet plus 10% C. vulgaris + 0.01% mix of 4 CAZymes.

Abbreviation: CAZymes, Carbohydrate-Active enZymes.