Table 1.

Correlation matrix (n = 29) and partial correlation coefficients (keeping the remaining two variables constant, d.f. = 25) for egg diameter (mm), egg dry weight (mg), egg protein content (ng) and egg lipid content (μg). Significance indicated by *p < 0.05, ***p < 0.001.

	partial correlations
	diameter (r)	dry weight (r)	protein (r)	lipids (r)
Pearson correlations
diameter	—	0.444*	0.016	0.091
dry weight	0.630***	—	0.653***	0.240
protein	0.464*	0.734***	—	−0.152
lipids	0.257	0.303	0.125	—