Table 7.

Effect of storage time on quality of eggs stored at 25°C.¹

Item	Storage time (wk)					SEM	P-value
	0	2	4	6	8		ANOVA	Linear	Quadratic
Yolk index	0.51a	0.37b	0.25c	0.18d	0.15e	0.011	<0.001	<0.001	<0.001
Yolk color	12.92	12.97	13.46	-∗	-∗	0.205	0.511	0.290	0.609
Yolk pH	6.00d	6.33c	6.52b	6.72a	6.76a	0.030	<0.001	<0.001	<0.001
Weight loss (%)	0.00e	0.63d	6.63c	11.45b	15.35a	0.508	<0.001	<0.001	<0.001
Haugh unit	83.06a	55.40b	36.65c	-∗	-∗	2.145	<0.001	<0.001	0.001
Eggshell strength (N/cm2)	41.94	41.87	41.89	42.23	42.36	0.288	0.976	0.554	0.771

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

∗Not determined because the Haugh unit was very low (<25) and yolk breakage.

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