Table 8.

Effect of dietary incorporation of spirulina on egg yolk cholesterol concentration.

	Treatment			SEM	p-Value
	C	D1	D2		Trt	W	Trt * W
Egg yolk total cholesterol, mg/g of yolk	14.35 ± 0.88	13.89 ± 1.21	14.39 ± 1.23	0.35	NS	*	NS

C = control diet with 0% spirulina; D1 = control diet supplemented with 1.5% spirulina; D2 = control diet supplemented with 2.5% spirulina; SEM = standard error of the mean; Trt = treatment; W = week; Trt * W = treatment–week interaction; * = p < 0.05; NS = p ≥ 0.05; ^a: Means in the same row with the same superscripts are not significantly different (p ≥ 0.05).