Table 2.

Effect of the dietary MF on the egg quality

Indexes	CK	MF2	MF3	MF4	MF5	SEM	P value	Linear P value	Quadratic P value
Average egg weight (g)	62.98	62.75	63.60	62.87	63.65	0.430	0.951	0.657	0.911
Egg shape index, %	1.27	1.30	1.31	1.29	1.29	0.006	0.338	0.343	0. 072
Eggshell thickness (mm)	0.36	0.35	0.35	0.33	0.34	0.004	0.106	0.024	0.264
Eggshell strength (N)	3.84	3.70	3.86	3.65	3.68	0.092	0.935	0.595	0.969
Albumen height (mm)	5.78	5.81	6.08	6.33	6.18	0.155	0.155	0.256	0.783
Yolk color score	7.57	7.57	7.57	7.57	7.57	0.090	0.370	0.532	0.537
Haugh units	70.72	74.21	75.68	77.45	75.53	1.293	0.581	0.180	0.348
Yolk weight (g)	17.49	17.51	17.15	17.17	17.33	0.123	0.843	0.472	0.545
Yolk ratio	0.28	0.26	0.27	0.27	0.27	0.005	0.820	0.954	0.524