. 2020 May 11;9(5):612. doi: 10.3390/foods9050612

Table 5.

Nutritional quality and the pH values of the whole fresh table eggs.

Treatment	Moisture, %	Protein, %	Fat, %	Ash, %	Egg pH Value
	Moisture, %	Protein, %	Fat, %	Ash, %	Albumen	Yolk
	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD
TT (control)	75.22 ^a ± 0.62	12.23 ^a ± 0.18	9.92 ^a ± 0.46	0.91 ^a ± 0.02	7.50 ^a ± 0.12	5.91 ^a ± 0.86
TC	74.86 ^a ± 0.54	12.18 ^a ± 0.32	9.63 ^a ± 0.44	0.95 ^a ± 0.05	7.60 ^a ± 0.34	5.83 ^a ± 0.33
OTC	74.96 ^a ± 0.61	12.21 ^a ± 0.28	9.84 ^a ± 0.52	0.87 ^a ± 0.04	7.22 ^a ± 0.11	6.20 ^a ± 0.41
CTC	75.15 ^a ± 0.59	12.22 ^a ± 0.17	9.97 ^a ± 0.49	0.91 ^a ± 0.03	7.68 ^a ± 0.25	5.91 ^a ± 0.18
p value	0.833	0.624	0.891	0.929	0.522	0.609
SEp	1.408	1.665	1.209	1.765	1.384	0.997

Different letters within a column indicate statistical differences (p < 0.05); SD—standard deviation; SEp—pooled standard error.