Table 7.
Pearson’s correlation between albumen pH and height in fresh and stored eggs.
| Items | Genotypes 1 | |||||||
|---|---|---|---|---|---|---|---|---|
| ER | RM | HB | HW | |||||
| r | p-Value | r | p-Value | r | p-Value | r | p-Value | |
| 1 d egg | −0.19 | 0.04 | −0.38 | 0.0008 | −0.29 | 0.002 | −0.41 | <0.0001 |
| 7 d egg | 0.03 | 0.75 | −0.14 | 0.22 | −0.05 | 0.59 | −0.27 | 0.006 |
| 14 d egg | −0.51 | <0.0001 | −0.08 | 0.54 | −0.14 | 0.22 | −0.46 | <0.0001 |
| 21 d egg | −0.45 | <0.0001 | 0.06 | 0.64 | −0.12 | 0.23 | −0.28 | 0.005 |
1 Genotype: ER: Ermellinata di Rovigo; RM: Robusta maculata; HB: Hy-Line Brown; HW: Hy-Line White 36. Observations (n) per storage time (at 1 d, 7 d, 14 d, 21 d): ER (112, 85, 66, 88), RM (86, 77, 60, 70); HB (112, 100, 78, 100); HW (112, 100, 77, 98).