Table 4.

Effects of Mn and BS on the quality of goose egg during laying period.

Group	Mn (mg/Kg)	BS (CFU/Kg)	ESI	ES (Kg)	ET (mm)	EPH	YC	HU	YR (%)
I	10	5 × 109	1.47	5.078	0.52a	14.57	3.03	112.48	42.57
II	20	5 × 109	1.46	5.029	0.51a	15.23	2.83	118.30	37.76
III	30	5 × 109	1.52	5.126	0.52a	16.18	2.63	120.18	41.52
IV	10	2.5 × 109	1.47	4.284	0.47b	16.13	3.65	119.90	43.90
V	20	2.5 × 109	1.50	5.085	0.48b	15.23	3.55	112.20	39.81
VI	30	2.5 × 109	1.49	5.122	0.49b	16.25	2.90	119.78	42.93
	10		1.47	4.681	0.49	15.35	3.34	116.19	43.28
	20		1.47	5.052	0.50	14.71	3.19	115.25	38.78
	30		1.51	5.124	0.53	16.21	2.76	119.98	42.45
		5 × 109	1.48	5.074	0.52a	15.32	2.83	116.98	40.63
		2.5 × 109	1.48	4.830	0.49b	15.52	3.37	117.21	41.46
	SEM		0.08	0.47	0.06	2.49	0.74	9.54	5.66
	P value	Mn	0.621	0.093	0.514	0.536	0.271	0.615	0.330
		BS	0.893	0.160	0.039	0.855	0.079	0.941	0.571
		Mn × BS	0.560	0.092	0.628	0.629	0.804	0.417	0.980

In the same column, values with the same small or no letter superscripts mean no significant difference (P > 0.05), while with adjacent small letter superscripts mean significant difference (P < 0.05), and with alternate small letter superscripts mean significant difference (P < 0.01).

Abbreviations: BS, Bacillus subtilis; EPH, egg protein height; ES, eggshell strength; ESI, egg shape index; ET, eggshell thickness; HU, Haugh units; YR, yolk rate; YC, yolk color.