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. 2021 Apr 10;11(4):1087. doi: 10.3390/ani11041087

Figure 1.

Figure 1

(a) The results of sensory evaluation of breast meat samples on the 1st day of storage. (b) The results of sensory evaluation of breast meat samples on the 7th day of storage. C: control group; HS0.7: broilers’ diet supplemented with 0.7% of dietary natural HS; and HSA0.7: broilers’ diet supplemented with 0.7% of HS acidified with formic acid.