Table 2
Average panel scores according to the flavor of the breast and leg meat of the groups of broiler chicks fed with feed containing capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures (out of 5, x ± SEM)

Treatment Groups
ControlCAPCARCINCAP+CAR+CINP
Breast meat
 Taste3.50 ± 0.313.90 ± 0.314.00 ± 0.213.70 ± 0.304.10 ± 0.280.712
 Tenderness4.30 ± 0.264.10 ± 0.573.90 ± 0.314.00 ± 0.214.00 ± 0.370.873
 Juiciness3.50 ± 0.343.70 ± 0.343.70 ± 0.343.30 ± 0.373.60 ± 0.310.911
 Odor3.60 ± 0.313.50 ± 0.314.10 ± 0.233.70 ± 0.373.90 ± 0.230.614
 Appearance4.10 ± 0.353.90 ± 0.283.70 ± 0.343.70 ± 0.304.60 ± 0.220.202
 Overall acceptability3.90 ± 0.183.90 ± 0.234.10 ± 0.183.80 ± 0.204.22 ± 0.280.649
Leg meat
 Taste3.67 ± 0.24b4.30 ± 0.26b4.10 ± 0.28b4.11 ± 0.31b5.00 ± 0.00a0.007
 Tenderness4.75 ± 0.16ab4.40 ± 0.22bc4.10 ± 0.23c4.30 ± 0.21bc5.00 ± 0.00a0.012
 Juiciness4.40 ± 0.17ab4.78 ± 0.15ab4.00 ± 0.27b4.40 ± 0.17ab4.90 ± 0.10a0.006
 Odor3.33 ± 0.334.13 ± 0.353.67 ± 0173.60 ± 0.314.40 ± 0.160.052
 Appearance4.44 ± 0.244.33 ± 0.293.70 ± 0.264.60 ± 0.224.50 ± 0.270.110
 Overall acceptability3.90 ± 0.23b4.30 ± 0.21b4.30 ± 0.26b4.30 ± 0.21b5.00 ± 0.00a0.026