Table 6.

Effects of different Se sources and storage times on yolk color, yolk index and yolk pH of eggs stored at 25 °C ¹.

Item	Storage Time (St) 2	Diet (D) 3					SEM	p-Value
		CON	SS	SEY	SEC	SEC + SEY		D	St	D × St 3
Yolk color	0 wk	6.67	6.00	7.00	5.50	6.50	0.408	0.939	<0.001	0.719
	2 wk	7.00	8.00	8.00	7.50	6.50	0.414
	4 wk	9.00	8.50	8.00	8.25	9.00	0.164
	6 wk	8.67	9.50	8.50	8.75	9.00	0.159
Yolk index	0 wk	0.38	0.38	0.37	0.36	0.37	0.011	0.642	<0.001	0.065
	2 wk	0.26	0.30	0.29	0.28	0.30	0.010
	4 wk	0.21	0.20	0.23	0.23	0.21	0.016
	6 wk	0.12	0.16	0.14	0.16	0.15	0.016
Yolk pH	0 wk	6.15	6.44	6.36	6.27	6.19	0.059	0.681	<0.001	0.165
	2 wk	6.41	6.44	6.72	6.68	6.74	0.132
	4 wk	6.81	7.67	6.63	7.11	7.06	0.394
	6 wk	7.57	7.20	7.77	7.19	7.23	0.217

¹ Data are means of 6 replicates of 2 samples each. SEM, standard error of mean. CON, the diet supplemented with 0 mg/kg selenium (Se) (basal diet); SS, the diet supplemented with 0.3 mg/kg Se from sodium selenite; SEY, the diet supplemented with 0.3 mg/kg Se from Se-enriched yeast; SEC, the diet supplemented with 0.3 mg/kg Se from Se-enriched Cardamine violifolia; and SEC + SEY, the diet supplemented with 0.3 mg/kg Se from Se-enriched Cardamine violifolia and 0.3 mg/kg Se from Se-enriched yeast. ² St means storage time. ³ D means diet and D × St means the interaction between diet and storage time.