Table 3.

Average egg quality parameters for laying hens aged 24 to 40 weeks, subjected to spectra S1, S2, and C.

Variables	Treatments			p-value
	S1	S2	C
Egg Weight (g)	63.1 ± 0.43a	62.3 ± 0.29ab	61.0 ± 0.32b	0.0009
Albumen Height (mm)	9.9 ± 0,17	9.6 ± 0,15	9.6 ± 0,16	0.3180
Haugh Unit	97.3 ± 1,00	95.9 ± 0.86	96.3 ± 0.94	0.5740
Shell Strenght (kgf)2	4.3 ± 0.09ab	4.5 ± 0.07a	4.2 ± 0.08b	0.01201
Shell Thickness (mm)	0.35 ± 0.003	0.34 ± 0.002	0.34 ± 0.003	0.1555
Yolk Height (mm)	19.0 ± 0.06a	18.8 ± 0.07a	18.4 ± 0.08b	0.0000
Yolk Diameter (mm)	46.8 ± 1.50ab	50.9 ± 1.80a	45.2 ± 1.20b	0.0188
Yolk Index	0.43 ± 0,007a	0.40 ± 0.008b	0.42 ± 0.006ab	0.0152

Means ± SE followed by different letters differ from each other according to the Tukey test at 5% probability.

¹p-value from the non-parametric Scheirer–Ray–Hare test.

²Means ± SE followed by different letters differ from each other according to the Dunn test at 5% probability.

S1: spectrum developed with color temperature of 4082 K.

S2: spectrum developed with color temperature of 2193 K.

C: spectrum with color temperature 3000 K.