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Table 4 Sensory quality of cooked broiler breast meat.

From: Effect of dietary selenium and omega-3 fatty acids on muscle composition and quality in broilers

  

RO+50Se

RO+84Se

LO+50Se

LO+84Se

Odour

     
 

Acidulous

2,52

2,71

2,85

2,99

 

Metallic

4,44

4,35

4,33

4,37

 

Cabbage

2,19

2,09

2,01

2,01

 

Nut

1,00

1,06

1,05

1,06

 

Rancid

2,00

1,68

1,63

1,54

Flavour

     
 

Acidulous

2,62

2,71

2,89

2,89

 

Sweet

2,75

2,88

2,82

2,72

 

Metallic

4,64

4,49

4,66

4,73

 

Bitterness

4,48

4,27

4,11

4,13

 

Cabbage

2,57

2,27

2,64

2,31

 

Nut

1,13

1,19

1,16

1,12

 

Rancid

2,82

2,75

2,30

2,43

  1. Sensory traits were evaluated from 1 to 9, where 1 is no intensity and 9 is high intensity.