Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

Table 6

Sensory evaluation of chicken thigh meat nuggets.

Parameters	T0		T1		T2		T3		T4
	0	60	0	60	0	60	0	60	0	60
Color	6.5	5.8	6.2	5.2	6.0	5.1	6.0	5.5	6.2	5.1
Taste	7.7	6.8	6.8	5.4	7.0	5.9	7.2	6.2	7.8	6.8
Flavor	7.9	7.6	7.1	6.6	7.0	6.4	7.3	6.8	7.9	7.6
Appearance	8.1	7.1	7.4	6.8	6.1	6.0	6.8	6.1	8.0	7.5
Acceptability	7.7	7.4	7.3	7.0	7.3	7.1	7.2	7.0	7.8	7.5

Results are presented as mean ( = 3). T₀: control, T₁: control + 200 mg vitamin E + 25 mg α-lipoic acid/kg feed, T₂: control + 200 mg vitamin E + 50 mg α-lipoic acid/kg feed, T₃: control + 200 mg vitamin E + 75 mg α-lipoic acid/kg feed, and T₄: control + 200 mg vitamin E + 100 mg α-lipoic acid/kg feed.