Table 5.
Sensorial attributes of broiler breast meat (n = 10).
| Dietary Treatments 1 | SEM 2 | p-Value | ||||
|---|---|---|---|---|---|---|
| Item | Control | LA | LAR | LAE | ||
| Tenderness | 5.57 | 5.54 | 5.60 | 5.15 | 0.140 | 0.081 |
| Juiciness | 5.07 a | 4.74 a,b | 4.91 a | 4.35 b | 0.139 | 0.002 |
| Flavor | 5.85 a | 5.69 a,b | 5.70 a,b | 5.31 b | 0.113 | 0.007 |
| Off-flavor | 0.179 | 0.158 | 0.271 | 0.291 | 0.0839 | 0.604 |
| Overall acceptability | 5.13 | 5.17 | 5.17 | 4.71 | 0.155 | 0.099 |
1 Control, corn–soybean basal diet; LA, basal diet plus 15% L. digitata; LAR, basal diet plus 15% L. digitata + 0.005% Rovabio® Excel AP; LAE, basal diet plus 15% L. digitata + 0.01% recombinant CAZyme. 2 SEM, standard error of the mean. a,b Different superscript letters within a row indicate a significant difference (p < 0.05).