. 2015 Dec 23;1(4):299–304. doi: 10.1016/j.aninu.2015.12.003

Table 3.

Effect of dietary types and storage temperature on yolk hardness and springiness of eggs.¹

Item	Treatment group²	Hardness, N	Springiness, mm
0 d	SBM	3.95	4.06
	SBM-CSP	3.15	4.60
	CSP	4.11	4.94
	SBM-DRM	4.36	4.24
	DRM	4.74	4.18
	CSP-DRM	3.82	4.88
	SEM	0.33	0.22
	P-value	0.860	0.835
4°C	SBM	4.61^b	4.68
	SBM-CSP	4.21^b	4.43
	CSP	8.97^a	5.13
	SBM-DRM	3.74^b	4.41
	DRM	4.04^b	4.75
	CSP-DRM	3.54^b	4.46
	SEM	0.47	0.17
	P-value	0.001	0.854
28°C	SBM	7.65	3.90
	SBM-CSP	7.44	3.72
	CSP	7.41	3.59
	SBM-DRM	7.89	3.54
	DRM	–^∗∗	–^∗∗
	CSP-DRM	5.72	3.35
	SEM	0.59	0.12
	P-value	0.799	0.709
Source of variation
Dietary type	SBM	5.47	4.21
	SBM-CSP	5.29	4.25
	CSP	6.56	4.55
	SBM-DRM	5.10	4.06
	DRM	–^∗∗	–^∗∗
	CSP-DRM	4.88	4.23
	SEM	0.29	0.96
Storage temperature	4°C	4.76	4.64
	28°C	–^∗∗	–^∗∗
	SEM	0.47	0.17
Dietary types	P-value	0.426	0.860
Storage temperature	P-value	<0.001	0.002
Dietary types × storage temperature	P-value	0.047	0.908

^a,b Within a column, means without a common superscript differ significantly (P < 0.05).

“–^∗∗”: not determined as the Haugh unit was very low (<25) and yolk breakage.

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).