Table 3. Effects of two plant extracts on sensory properties of broiler meat
Items | Dietary treatments (n = 10) | SEM | p-value |
Control | T1 | T2 | T3 |
Color | 4.25 | 5.00 | 5.50 | 4.75 | 0.20 | 0.524 |
Flavor | 3.75b | 4.00b | 5.00a | 3.75b | 0.15 | 0.011 |
Taste | 4.25 | 5.50 | 5.75 | 5.00 | 0.20 | 0.224 |
Texture | 4.00b | 4.75ab | 5.25a | 4.25ab | 0.18 | 0.028 |
Juiciness | 3.75b | 4.25ab | 5.50a | 5.25a | 0.16 | 0.024 |
Overall acceptability | 4.00b | 5.00ab | 5.75a | 4.50ab | 0.22 | 0.031 |
n, number of birds.
Within the same row, mean values with different superscripts are significantly different (p< 0.05).