Table 4.

Effects of bacillus-based probiotic supplementation on egg qualities

Items	Treatments1)			SEM	p-value
	CON	ET1	ET2
Haugh units
4 wk	90.06	90.87	91.51	0.697	0.715
8 wk	88.23	90.03	90.29	1.062	0.711
12 wk	85.46	87.44	88.03	0.827	0.434
Yolk colour
4 wk	7.21	7.53	7.67	0.162	0.521
8 wk	7.00	7.43	7.54	0.111	0.109
12 wk	6.78b	7.19a	7.31a	0.092	0.035
Yolk weight (g)
4 wk	13.06	13.67	13.77	0.139	0.075
8 wk	13.92	14.38	14.48	0.125	0.148
12 wk	14.20	14.69	15.11	0.187	0.134
Albumin weight (g)
4 wk	38.74	39.35	39.75	0.429	0.651
8 wk	39.39	39.40	39.75	0.199	0.720
12 wk	39.40	39.89	40.26	0.293	0.505
Yolk percentage (%)
4 wk	22.66	23.31	23.36	0.178	0.218
8 wk	23.72	24.24	24.16	0.180	0.442
12 wk	24.02	24.36	24.75	0.290	0.610
Albumin percentage (%)
4 wk	67.22	67.03	67.41	0.352	0.918
8 wk	67.12	66.48	66.34	0.230	0.355
12 wk	66.64	66.14	65.95	0.327	0.697

SEM, standard error of means.

¹⁾CON, basal diet; ET1, 0.5 g/kg probiotics + basal diet; ET2, 5 g/kg probiotics + basal diet.

^a,bThe same superscript indicates no significant difference, whereas different superscript indicates significant differences (p<0.05).