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).