Table 7.
Effect of different dietary treatments on egg quality.
| CON | LO | ME | SY | P | |
|---|---|---|---|---|---|
| Shell strength (kg/cm2) | 3.22 ± 0.14 | 3.06 ± 0.14 | 3.16 ± 0.14 | 3.18 ± 0.10 | 0.849 |
| Albumen height (mm) | 7.11 ± 0.15 | 7.5 ± 0.16 | 7.34 ± 0.18 | 7.57 ± 0.19 | 0.255 |
| Yolk color | 8.27 ± 0.08bc | 8.19 ± 0.12a | 9.26 ± 0.12b | 8.57 ± 0.12c | < 0.001 |
| Hus | 87.97 ± 0.85 | 89.59 ± 0.82 | 88.28 ± 1.01 | 89.18 ± 1.07 | 0.585 |
| Egg weight (g) | 49.40 ± 0.82 | 49.15 ± 0.76 | 50.52 ± 0.63 | 51.71 ± 0.87 | 0.086 |
| Yolk ratio (%) | 26.68 ± 0.34 | 26.66 ± 0.42 | 27.19 ± 0.31 | 27.35 ± 0.30 | 0.381 |
| Shell ratio (%) | 9.86 ± 0.16 | 9.84 ± 0.19 | 9.91 ± 0.12 | 10.12 ± 0.17 | 0.597 |
| Albumen ratio (%) | 63.46 ± 0.39 | 63.51 ± 0.43 | 62.91 ± 0.32 | 62.52 ± 0.38 | 0.212 |
The results are expressed as the mean ± SEM.
a–c
Means within a row with no common superscript differ significantly (P < 0.05).