. 2024 Apr 2;14(7):1076. doi: 10.3390/ani14071076

Table 3.

Effect of the temperature–humidity index on the egg quality of laying hens.

Item	Treatment ¹					SEM ²	p-Value
Item	THI 68	THI 72	THI 78	THI 81	THI 85	SEM ²	p-Value
Haugh unit
d7	99.29 ^a	98.76 ^a	97.13 ^a	99.01 ^a	92.09 ^b	1.001	0.002
d14	100.2 ^a	101.6 ^a	100.14 ^a	99.27 ^a	93.59 ^b	1.345	0.003
d21	99.69 ^a	100.5 ^a	97.92 ^ab	101.1 ^a	95.78 ^b	1.109	0.015
d28	94.09	92.16	92.99	94.09	93.11	1.518	0.889
Egg yolk color
d7	2.693 ^ab	2.725 ^a	2.817 ^a	2.503 ^bc	2.478 ^c	0.068	0.006
d14	3.503 ^a	3.197 ^b	3.160 ^b	3.047 ^b	2.593 ^c	0.104	<0.001
d21	3.868 ^a	3.495 ^ab	3.477 ^ab	3.222 ^b	2.660 ^c	0.176	0.001
d28	3.460 ^a	3.003 ^b	3.208 ^ab	2.918 ^b	2.587 ^c	0.110	<0.001
Eggshell thickness (mm)
d7	0.388 ^a	0.388 ^a	0.370 ^a	0.347 ^b	0.327 ^c	0.007	<0.001
d14	0.386 ^a	0.378 ^a	0.375 ^a	0.352 ^b	0.317 ^c	0.008	<0.001
d21	0.402 ^a	0.393 ^a	0.368 ^a	0.355 ^bc	0.333 ^c	0.008	<0.001
d28	0.390 ^a	0.388 ^a	0.365 ^b	0.343 ^c	0.322 ^d	0.007	<0.001
Eggshell strength (kgf/cm²)
d7	39.18 ^a	40.49 ^a	38.18 ^a	32.80 ^b	32.23 ^b	1.130	<0.001
d14	41.53 ^a	41.13 ^a	39.22 ^a	37.51 ^a	30.41 ^b	1.623	0.001
d21	43.29 ^ab	44.01 ^a	41.26 ^ab	38.64 ^b	35.33 ^c	1.522	0.003
d28	41.98 ^a	42.21 ^a	41.15 ^a	38.19 ^ab	34.18 ^b	1.435	0.003

¹ THI 68 (21 °C, 68% RH); THI 72 (25 °C, 58% RH); THI 78 (29 °C, 63% RH); THI 81 (29 °C, 82% RH); THI 85 (33 °C, 66% RH); ² SEM, standard error of the means; ^a–d Different letters within rows differ significantly (p < 0.05).