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. 2020 Jun 24;99(9):4616–4625. doi: 10.1016/j.psj.2020.06.007

Table 9.

Egg freshness parameters and yolk lipid oxidation (TBARS) during refrigerated storage at 4°C for 0, 14, and 28 D.1

Item Diet (D)
 SEM Storage days (SD)
 SEM P-value
Control 0.5%MA 1.0%MA 0 14 28 D SD D∗SD
Albumen height, mm 7.43 7.54 7.40 0.137 8.37a 7.37b 6.33c 0.137 0.732 <0.001 0.875
Haugh unit 84.62 83.99 83.47 0.632 92.01a 82.79b 77.28c 0.632 0.443 <0.001 0.938
Yolk index 49.82 49.73 49.63 0.378 51.34a 49.38b 48.45b 0.378 0.941 <0.001 0.996
TBARS, mg MDA/kg yolk 0.134 0.134 0.136 0.003 0.102c 0.132b 0.170a 0.003 0.900 <0.001 0.932

Abbreviations: D, diet; MA, microalgae; MDA, malondialdehyde; SD, storage days; TBARS, Thiobarbituric acid reactive substances.

1

Means (8 replicates of 3 eggs each for egg freshness parameters analysis; 8 replicates of 3 pooled yolks each for TBARS analysis) with different superscripts within the same row of storage days differs significantly (P < 0.05).