Table 6.

Comparative egg quality of eggs produced by hens fed a full fat high-oleic soybean meal diet.¹

Treatments	Egg Wt3 (g)	Haugh Unit (HU)	Albumen Ht (mm)	Shell Color2 (%)	Vitelline membrane elasticity (mm)	Shell strength (g force)	Yolk color
Control	61.8a	90.5	8.40	80.9	0.28	4603a	5.03b
EENO	61.1ab	90.7	8.41	80.3	0.27	4888b	5.26b
FFNO	59.7b	90.9	8.35	80.8	0.28	4660ab	4.73a
FFHO	59.9ab	91.1	8.42	80.7	0.28	4762aab	4.50a
SEM	0.56	0.65	0.11	0.36	0.01	62	0.06
P-value	0.04	0.92	0.97	0.73	0.75	0.01	< 0.0001

¹All data represent the 8-week average of each (2, 4, 6 and 8 week) egg quality parameter. Egg quality analysis was conducted at weeks 0, 2, 4, 6 and 8 using a 120 sub-sample of eggs randomly selected from each treatment (6 eggs/replicate) using Technical Services and Supplies QCD system, with calibration with the DSM Color Fan for yolk color. Egg wt=egg weight, HU=Haugh Unit, Albumen Ht.=albumen height, yolk color=index 1–15 (lightest to darkest color intensity).

Three hundred and thirty-six hens were fed 4 diets (18.5% crude protein, 2,927 kcal/kg), 6 rep/trmt for 8 wk. Diets: Trmt1-Control=conventional diet containing solvent extracted defatted soybean meal and corn; Trmt2-EENO=diet containing extruded-expelled defatted normal-oleic soybean meal and corn; Trmt3-FFNO = diet containing full fat normal-oleic soybean meal and corn; Trmt4-FFHO = diet containing full fat high-oleic soybean meal and corn.

²Shell color is based on the reflectance of the shell surface; White shell = 83.3% reflectance; Black = 0% reflectance.

³Egg weight p-value from the F-test was P < 0.05, however, t-test means separation did not indicate any 2 of the means were significantly different from each other.

*P-value= statistically significant treatment effect (P < 0.05) from analysis of variance.

^a,bMeans within the same column lacking a common superscript differ significantly (P < 0.05) after adjusting for multiple comparisons.