Table 4.

Effect of storage time on quality of eggs stored at 4°C.¹

Item	Storage time (wk)					SEM	P-value
	0	2	4	6	8		ANOVA	Linear	Quadratic
Yolk index	0.51a	0.43c	0.43c	0.49a	0.48b	0.003	<0.001	0.745	<0.001
Yolk color	12.92	12.83	13.03	13.10	13.23	0.168	0.954	0.456	0.834
Yolk pH	6.00d	6.21c	6.34b	6.50a	6.37b	0.017	<0.001	<0.001	<0.001
Weight loss (%)	0.00e	3.15a	1.44d	2.24c	2.51b	0.090	<0.001	<0.001	<0.001
Haugh unit	83.06a	81.30a,b	78.55b,c	76.58c	75.50c	0.442	<0.001	<0.001	0.504
Eggshell strength (N/cm2)	41.94	40.24	40.89	40.71	41.83	0.299	0.305	0.906	0.056

^a–eMean values within a row without common superscripts differ significantly (P < 0.05).

¹Data were analyzed by 1-way ANOVA with orthogonal linear and quadratic contrasts.