Table 2. Effect of pistachio hull addition on the quality characteristics of quail eggs.

Traits	Control	PH 2%	PH 4%	PH 6%	L	Q	C
Egg weight*, g	13.63 ± 1.3	14.22 + 1.1	13.92 + 1.4	13.94 + 0.9	p = 0.509	p = 0.325	p = 0.280
Shell weight, g	1.22 ± 0.1	1.17 ± 0.2	1.16 ± 0.1	1.19 ± 0.1	p = 0.248	p = 0.144	p = 0.276
Shell thickness, mm	0.25 ± 0.0	0.25 ± 0.0	0.25 ± 0.0	0.25 ± 0.0	p = 0.495	p = 0.573	p = 0.728
Shape index, %	77.90b+ 2.6	78.60b+ 3.2	80.44a+ 2.0	78.54b ± 2.5	p = 0.093	p = 0.007	p = 0.002
Albumen index, %	15.05 + 2.4	14.78 ± 2.2	15.79 ± 2.2	14.33 ± 2.0	p = 0.535	p = 0.284	p = 0.078
Yellow index, %	47.75 ± 3.0	47.93 ± 3.3	48.33 ± 4.1	48.13 ± 3.7	p = 0.593	p = 0.830	p = 0.930
Haugh unit	98.43 ± 3.4	97.66 ± 3.2	98.95 ± 2.9	97.07 ± 2.7	p = 0.265	p = 0.331	p = 0.085
Yellow color	8.23d ± 0.4	9.73c ± 1.0	10.20b ± 0.9	11.43a ± 0.8	p = 0.000	p = 0.000	p = 0.000
Yellow weight, g	4.24 ± 0.4	4.47 ± 0.6	4.16 ± 0.6	4.21 ± 0.4	p = 0.322	p = 0.374	p = 0.076

Notes.

In each row, groups sharing the same letter (a, b) are not significantly different.

PH

pistachio hull

SEM

standard error mean

L

Linear

Q

Quadratic

C

Cubic

^*Egg weights given in this table only refer to the eggs weighed in 7th and 11th weeks.