Sensorial attributes of meat from broilers fed extruded cotton seed meal evaluated by the simplified quantitative descriptive analysis and the triangle test

Abstract

The sensory attributes of the meat from broilers fed from the seventh to the 42^nd day of age with diets containing different replacement levels of the soybean meal protein by the extruded cottonseed meal protein (FAE) were evaluated by the Simplified Quantitative Descriptive Analysis and the Triangle Test. Five treatments (0, 10, 20, 30 and 40 % replacement, respectively, T1, T2, T3, T4 and T5) and five replications per treatment containing 12 birds per plot were used. At the 42^nd day of age, three broilers per plot, weighing close to the plot average, were slaughtered, and the 75 carcasses were frozen. In the sensorial evaluation, 15 g portions of the breast and thigh+drumstick cuts from the carcasses obtained in T1, T2, T3 and T5 were removed, cut into cubes of 2.5 cm² and cooked. The samples were evaluated by a team of ten trained tasters. The analyzed attributes showed no significant difference (P > 0.05) between treatments. However, by the difference test (Triangle Test), significant difference was observed (P < 0.05) in the attribute thigh+drumstick meat taste when the treatments of lower (T2) and higher FAE inclusion level (T5) were compared to the treatment without FAE (T1).