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Effect of rosemary residue intake on the sensory attributes of Barbarine lamb meat.
| Sensorial Parameters | C | RRF | RRS | SEM | p-Value |
|---|---|---|---|---|---|
| Odor | 4.4 | 4.6 | 4.4 | 0.15 | 0.54 |
| Tenderness | 5.8 | 5.2 | 5.4 | 0.27 | 0.29 |
| Juiciness | 5.1 | 5.0 | 4.8 | 0.22 | 0.64 |
| Flavor | 5.4 | 5.3 | 5.4 | 0.12 | 0.95 |
| General acceptability | 5.5 | 5.5 | 5.6 | 0.14 | 0.88 |
C: control group fed standard concentrate; RRF: experimental group fed rosemary pellets containing faba bean; RRS: experimental group fed rosemary pellets containing soybean.
