Table 5.

Effect of spirulina on egg yolk color.

	Treatment			SEM &	p-value
	C α	D1 α	D2 α		Trt β	W β	Trt *W β
L *	70.55a ± 1.17	65.98b ± 4.42	63.74c ± 5.07	0.67	***	***	***
a *	1.33b ± 2.34	12.76a ± 8.94	16.19a ± 9.85	1.32	***	***	***
b *	62.10a ± 2.66	58.17b ± 3.41	55.87c ± 3.93	0.57	***	***	***

^α C = control diet with 0% 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; ^a,b,c: Means in the same row with different superscripts are significantly different (p < 0.05); L*: lightness, a*: redness and b*: yellowness.