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

Table 5. Egg yolk color and indicators of egg freshness (n=25 per group).

Factors	Groups	Yolk color	HU	Albumen height (mm)	Albumen pH	Yolk pH
Feeding treatment (FT)	C	13.20^a	78.92	6.51	8.33^b	6.14^b
	E1	12.10^b	76.63	6.44	8.62^a	6.23^a
	E2	13.22^a	75.21	6.13	8.63^a	6.23^a
Storage time (ST)	Fresh	12.45^b	79.79^a	6.80^a	8.36^b	6.09^b
Storage time (ST)	Storage	13.26^a	74.05^b	5.92^b	8.68^a	6.31^a
Interaction	C×Fresh	13.20^bc	82.21	7.00	8.26^c	6.05
	E1×Fresh	13.00^c	78.85	8.84	8.42^b	6.09
	E2×Fresh	11.16^d	78.32	6.56	8.41^b	6.12
	C×Storage	13.32a^b	75.64	6.01	8.40^b	6.24
	E1×Storage	13.44^a	74.40	6.05	8.84^a	6.36
	E2×Storage	13.04^c	72.11	5.70	8.83^a	6.34
P value
FT		<0.001	0.071	0.176	<0.001	<0.001
ST		<0.001	<0.001	<0.001	<0.001	<0.001
Interaction		<0.001	0.782	0.892	<0.001	0.067

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