Table 3.

Effects of bacteriophage on egg quality in laying hens¹

Items	CON	T1	T2	T3	SE2	CON	T1	T2	T3	SE2
	--------------------------Egg shell color--------------------------					--------------------------Egg shell strength (kg/cm2)--------------------------
1 wk	11.5	11.6	11.7	12.5	0.4	3.50	3.46	3.57	3.44	0.17
2 wk	10.8	10.6	10.9	11.0	0.4	3.58	3.58	3.69	3.68	0.12
3 wk	10.8	10.9	10.9	10.7	0.3	3.48	3.52	3.55	3.48	0.13
4 wk	11.1	11.3	11.4	11.3	0.3	3.51	3.50	3.51	3.50	0.14
5 wk	10.8	11.1	11.1	10.9	0.3	3.68	3.66	3.65	3.74	0.12
6 wk	11.2	11.2	11.3	11.2	0.2	3.74	3.77	3.76	3.78	0.12
	--------------------------Yolk height (mm)--------------------------					--------------------------Egg shell thickness (10−2 mm)--------------------------
1 wk	8.7	8.6	8.9	8.6	0.2	39.3	38.9	39.3	39.4	0.4
2 wk	8.4	8.6	8.8	8.6	0.2	39.2	39.1	39.1	39.1	0.3
3 wk	8.9	9.0	8.8	9.2	0.2	39.4	40.6	40.2	39.9	0.6
4 wk	9.1	9.2	9.2	9.2	0.1	40.0	39.6	39.8	40.2	0.3
5 wk	9.0	8.8	9.0	8.9	0.1	40.0	39.6	39.8	40.2	0.3
6 wk	8.4	8.5	9.0	9.2	0.3	39.1	39.3	39.2	39.5	0.4
	--------------------------Yolk color unit--------------------------					--------------------------Egg gravity--------------------------
1 wk	8.64	8.5	8.6	8.6	0.1	1.096	1.096	1.098	1.098	0.002
2 wk	7.95	7.9	8.1	7.9	0.1	1.095	1.096	1.098	1.095	0.001
3 wk	8.01	8.1	8.1	8.1	0.2	1.097	1.100	1.098	1.099	0.001
4 wk	7.76	7.8	7.8	7.8	0.2	1.099	1.100	1.099	1.102	0.001
5 wk	7.37	7.3	7.4	7.3	0.2	1.094	1.094	1.095	1.096	0.001
6 wk	7.34	7.3	7.4	7.2	0.2	1.099	1.101	1.099	1.100	0.001
	--------------------------Haugh unit--------------------------
1 wk	93.1	91.2	94.9	92.1	1.4
2 wk	90.7	91.9	93.5	92.6	1.2
3 wk	94.4	95.2	94.0	95.8	1.0
4 wk	95.6b	96.9ab	98.7a	97.1ab	0.9
5 wk	94.0b	96.9a	97.4a	97.2a	0.6
6 wk	93.0b	96.5a	95.6ab	96.7a	0.9

¹CON = Basal diet; T1 = CON+0.020% bacteriophage; T2 = CON+0.035% bacteriophage; T3 = CON+0.050% bacteriophage.

²Pooled standard error.

^a,bMeans in the same row with different superscripts differ (p<0.05).