Table 5. Sensory mean scores (0–10 scale) of descriptive attributes of cooked breast fillets (pectoralis major) in male broiler chickens at 42 days of age, according to treatment1)
| Variables | Control | GAA | TM | GT | p-value | SEM2) |
| Texture |
| Cohesiveness | 3.44±0.313) | 3.33±0.13 | 3.22±0.12 | 3.29±0.16 | 0.75 | 0.07 |
| Hardness | 4.42±0.29 | 4.27±0.34 | 4.47±0.36 | 4.07±0.39 | 0.71 | 0.13 |
| Juiciness | 5.32±0.03c | 5.52±0.08b | 5.39±0.11bc | 5.73±0.12a4) | 0.01 | 0.02 |
| Chewiness | 4.36 ±0.38 | 4.18±0.46 | 4.12±0.41 | 4.53±0.38 | 0.78 | 0.15 |
| Toothpack | 3.80±0.76 | 3.72±0.76 | 3.80±0.84 | 3.90±0.82 | 0.98 | 0.18 |
| Flavor/taste |
| Brothy | 3.84±0.54 | 3.71±0.46 | 3.90±0.014 | 3.72±0.45 | 0.88 | 0.09 |
| Chickeny/meaty | 5.00±0.94 | 4.87±0.94 | 5.60±0.94 | 5.47±0.58 | 0.24 | 0.14 |
| Wet feathers | 5.40±0.37 | 5.38±0.17 | 5.50±0.15 | 5.61±0.33 | 0.76 | 0.08 |
| Sweet | 5.87±0.29 | 6.05±0.33 | 6.07±0.51 | 5.87±0.61 | 0.70 | 0.07 |
| Salty | 4.9±0.30 | 5.12±0.25 | 5.32±0.41 | 5.20±0.49 | 0.68 | 0.11 |
| Pleasantness | 5.57±1.16 | 5.65±1.19 | 5.67±1.15 | 5.53±1.12 | 0.99 | 0.25 |
Control, birds receiving basal diets with eggs incubated under standard conditions; GAA (control supplement), control group supplemented with GAA (1.2 g/kg); TM (thermal manipulation), birds receiving basal diets with eggs incubated under pre-TM conditions; and GT (thermal manipulation supplement), TM group supplemented with GAA (1.2 g/kg). All treatments were subjected to chronic heat stress from 28 to 42 days of age.
SEM, standard error of the mean.
Values are mean±SD (n=40).
Different superscript letters within a column indicate significant differences at (p<0.05).