Table 12.
Sensory properties of kulens.
| Indicators | Groups of Pigs | |||||
|---|---|---|---|---|---|---|
| A | B | C | D | E | F | |
| ± s | ± s | ± s | ± s | ± s | ± s | |
| Appearance (1–5) | 4.42 ± 0.36 | 4.55 ± 0.28 | 4.50 ± 0.32 | 4.65 ± 0.20 | 4.52 ± 0.38 | 4.40 ± 0.18 |
| Structure (1–3) |
2.67 ± 0.21 | 2.80 ± 0.21 | 2.75 ± 0.23 | 2.92 ± 0.24 | 2.76 ± 0.26 | 2.70 ± 0.26 |
| Cross-section appearance (1−10) | 8.30 ± 0.32 | 8.60 ± 0.34 | 8.50 ± 0.32 | 8.62 ± 0.25 | 8.42 ± 0.31 | 8.45 ± 0.21 |
| Odor (1−5) | 4.65 ± 0.09 | 4.55 ± 0.35 | 4.60 ± 0.30 | 4.65 ± 0.14 | 4.75 ± 0.23 | 4.67 ± 0.21 |
| Taste (1−10) | 8.75 A ± 0.18 | 8.80 a ± 0.15 | 9.32 B ± 0.34 | 9.30 b ± 0.28 | 9.52 B ± 0.21 | 9.37 b ± 0.17 |
| General impression (1−5) |
4.20 ± 0.21 | 4.30 ± 0.24 | 4.37 ± 0.31 | 4.45 ± 0.18 | 4.42 ± 1.20 | 4.35 ± 0.26 |
A,B—different letters differ significantly (p < 0.05) between 1, 3, and 5 groups (fed with 14% CPFM during the first fattening period and with 12% CPFM during the second fattening period). a,b—different letters differ significantly (p < 0.05) between 2, 4, and 6 groups (fed with 12% CPFM during the first fattening period and with 10% CPFM during the second fattening period).