. 2019 Sep 2;8(9):386. doi: 10.3390/foods8090386

Table 3.

Effect of spirulina on egg physical characteristics.

	Treatment			SEM ^&	p-value
	C ^α	D1 ^α	D2 ^α	SEM ^&	Trt ^β	W ^β	Trt * W ^β
Egg weight, g	62.22 ^b ± 2.98	62.98^ab ± 3.54	64.43 ^a ± 3.04	0.54	*	NS	NS
Yolk weight, g	17.92 ^a ± 1.41	18.1 ^a ± 1.17	18.22 ^a ± 1.23	0.22	NS	*	NS
Albumen weight, g	34.41 ^b ± 1.81	35.08 ^ab ± 2.5	36.20 ^a ± 2.71	0.4	*	NS	NS
Shell weight, g	6.63 ^a ± 0.41	6.55 ^a ± 0.41	6.75 ^a ± 0.46	0.07	NS	*	*
Shell thickness, mm	0.39 ^ab ± 0.05	0.41 ^a ± 0.06	0.38 ^b ± 0.04	0.008	*	***	***
Yolk height, mm	18.10 ^a ± 0.97	18.59 ^a ± 1.14	18.50 ^a ± 1.08	0.18	NS	***	NS
Albumen height, mm	8.64 ^b ± 0.79	9.51^a ± 0.94	9.24 ^a ± 0.93	0.15	*	***	NS
Yolk diameter, mm	42.15 ^a ± 1.55	42.55 ^a ± 1.52	42.39 ^a ± 1.68	0.27	NS	***	***
UH	93.22 ^b ± 3.92	97.28 ^a ± 4.39	95.99 ^a ± 4.32	0.71	**	*	NS
Yolk index	0.43 ^a ± 0.025	0.43 ^a ± 0.027	0.44 ^a ± 0.031	0.005	NS	***	*

^αC = control diet with 0% of spirulina; ^α D1 = control diet supplemented with 1.5% spirulina; ^α D2 = control diet supplemented with 2.5% spirulina; SEM ^& = standard error of the mean; ^β trt = treatment; ^β W = week; ^β trt * W = treatment–week interaction; *** = p < 0.0001; ** = p < 0.001; * = p < 0.05; NS = p ≥ 0.05; ^ab: Mean in the same row with different superscripts are significantly different (p < 0.05).