Table 5.
Physical and chemical characteristics of the angel cakes obtained by the albumen from the eggs laid by hens fed three different diets (C, HI25, HI50) and collected at three different hen ages (20, 27, and 35 weeks).
| Item | Diet, D | Hen Age, A | D | A | D × A | RMSE | ||||
|---|---|---|---|---|---|---|---|---|---|---|
| C | HI25 | HI50 | A20 | A27 | A35 | |||||
| Height, mm | 20.25 a | 15.95 b | 18.65 a | 17.58 | 19.31 | 17.97 | *** | ns | * | 2.39 |
| Baking Loss, % | 43.28 a | 44.67 a | 35.19 b | 41.28 X | 45.23 X | 36.63 Y | *** | *** | * | 7.871 |
| Colour Parameters | ||||||||||
| L* | 87.956 | 87.653 | 88.360 | 88.257 | 87.690 | 88.023 | ns | ns | ns | 1.509 |
| a* | −2.705 | −2.742 | −2.644 | −2.669 | −2.650 | −2.772 | ns | ns | ns | 0.630 |
| b* | 13.494 a | 13.335 a | 11.936 b | 13.034 | 13.024 | 12.707 | *** | ns | *** | 0.847 |
| Texture | ||||||||||
| Hardness, N | 6.39 | 5.52 | 5.95 | 5.90 | 6.85 | 5.13 | ns | ns | ns | 3.088 |
| Cohesiveness | 0.71 | 0.72 | 0.70 | 0.71 | 0.70 | 0.72 | ns | ns | ns | 0.027 |
| Springiness | 8.92 | 9.22 | 8.67 | 9.94 X | 7.89 Y | 8.98 X | ns | *** | ns | 1.565 |
| Chewiness | 36.63 | 34.23 | 34.29 | 40.64 X | 36.42 X | 28.01Y | ns | *** | ns | 11.121 |
RMSE: Root Means Square Error. a, b are significant different means among diets. X, Y are significant different means among hen ages. ns: not significant (p > 0.05). * p < 0.05, *** p < 0.001.