. 2015 Nov;28(11):1641–1648. doi: 10.5713/ajas.15.0181

Table 4.

Effect of dietary types and storage time on hardness and springiness of cooked yolks

Item	Dietary type¹	Hardness (N)	Springiness (mm)
Time of storage
0 wk	SBM	3.798^bc	3.890
	SBM-CSP	4.060^bc	4.104
	CSP	4.114^bc	4.878
	SBM-DRM	4.033^bc	4.194
	DRM	4.592^bc	3.946
	CSP-DRM	4.875^b	5.312
2 wk	SBM	3.488^bc	4.372
	SBM-CSP	3.827^bc	4.568
	CSP	8.312^a	5.874
	SBM-DRM	3.684^bc	4.524
	DRM	2.920^c	3.496
	CSP-DRM	3.558^bc	4.364
4 wk	SBM	4.906^b	4.540
	SBM-CSP	4.919^b	4.464
	CSP	9.172^a	5.348
	SBM-DRM	3.754^bc	4.292
	DRM	3.893^bc	4.842
	CSP-DRM	3.443^bc	4.506
Pooled SEM		0.127^bc	0.119
Mean values of main effects
Dietary type	SBM	4.064^b	4.267^b
	SBM-CSP	4.269^b	4.379^b
	CSP	7.199^a	5.367^a
	SBM-DRM	3.824^b	4.337^b
	DRM	3.802^b	4.095^b
	CSP-DRM	3.959^b	4.727^ab
Storage time	0	4.245^b	4.387
	2 wk	4.298^b	4.533
	4 wk	5.015^a	4.665
Source of variation, p-value
Dietary types		<0.001	0.038
Storage time		0.029	0.635
Dietary types×storage time		<0.001	0.593

SEM, standard error of mean values (n = 90).

The dietary types included soybean meal (SBM), cottonseed protein (CSP), double-zero rapeseed meal (DRM) individually or in combination with equal crude protein (SBM-CSP, SBM-DRM, and CSP-DRM) as the protein ingredient(s).

^a–c

Mean values within a column without common superscripts differ significantly (p<0.05).