Table 2.
Internal and external egg quality of two varieties of Japanese quails.
| Parameter | Variety | SEM | p-Value | |
|---|---|---|---|---|
| Gray | White | |||
| Shape index, % | 75.95 b | 76.90 a | 0.15 | <0.01 |
| HU | 88.7 | 88.2 | 0.13 | 0.08 |
| Yolk color score 1 | 6.96 | 6.98 | 0.03 | 0.70 |
| Yolk index | 47.67 | 47.31 | 0.12 | 0.15 |
| Yolk, % | 33.5 | 33.3 | 0.12 | 0.39 |
| Albumen, % | 57.1 b | 57.7 a | 0.14 | 0.04 |
| Shell, % | 9.4 a | 9.0 b | 0.05 | <0.01 |
| Shell thickness, µ | 254.0 | 255.2 | 0.73 | 0.40 |
| Breaking strength, kg/cm2 | 1.43 a | 1.34 b | 0.01 | <0.01 |
N = 230 intact eggs/variety; HU: Haugh units; 1 DSM yolk color fan. a,b mean values in a raw without a common superscript are significantly different.