. 2020 Apr 25;57(2):138–147. doi: 10.2141/jpsa.0190076

Table 4. Quality of eggs and egg shell (n=25 per group).

Factors	Groups	Shape index (%)	Egg weight (g)	Albumen weight (g)	Yolk weight (g)	Egg shell weight (g)	Egg shell strength (kg/cm²)	Egg shell thickness (mm)
Feeding treatment (FT)	C	76.54	68.85	41.12	16.71^b	9.01^a	3.09	0.442
	E1	75.83	66.90	40.96	16.88^b	9.00^a	2.90	0.414
	E2	76.17	66.85	41.14	17.40^a	8.34^b	2.85	0.401
Storage time (ST)	Fresh	76.17	68.03^a	42.48^a	16.63^b	8.96^a	3.04^a	0.440^a
Storage time (ST)	Storage	76.19	65.66^b	39.67^b	17.36^a	8.62^b	2.86^b	0.385^b
Interaction	C×Fresh	76.31	68.49	43.28^a	16.15	9.05	3.12	0.431^ab
	E1×Fresh	75.94	67.69	41.82^b	16.68	9.18	2.98	0.447^a
	E2×Fresh	76.33	68.06	42.34^ab	17.08	8.64	3.02	0.442^a
	C×Storage	76.78	65.22	38.96^c	17.28	8.98	3.06	0.413^b
	E1×Storage	76.41	66.02	40.10^c	17.09	8.83	2.82	0.381^c
	E2×Storage	75.32	65.74	39.95^c	17.73	8.05	2.69	0.360^d
P value
FT		0.662	0.994	0.922	0.014	<0.001	0.054	0.083
ST		0.969	<0.001	<0.001	<0.001	<0.001	0.032	<0.001
Interaction		0.558	0.296	0.027	0.329	0.259	0.427	<0.001

C, control, 5% soybean oil; E1, 0.5% fish oil + 0.5% microalgae; E2, 0.75% fish oil + 0.75% microalgae