Table 4.

Effect of dietary feed different concentration of NH on the egg white gels properties of laying hens.¹

		NH level (mg/kg)
Item		Control	100	200	400	SEM	P-Value
12 wk	Hardness(g)	496.37	466.32	428.61	458.27	18.91	0.123
	Adhesiveness(mJ)	−142.71	−130.92	−121.55	−124.6	12.58	0.652
	Springiness(mm)	0.95	0.95	0.93	0.92	0.02	0.403
	Cohesiveness(mJ)	0.46	0.47	0.45	0.47	0.01	0.058
	Gumminess(g)	209.65	220.29	184.99	217.59	11.9	0.175
	Chewiness(g)	200.32	210.07	171.18	200.65	12.6	0.181
	Resilience(mJ)	0.12	0.13	0.13	0.13	0.01	0.345
	Peak Force(g)	481.88	439.26	401.5	425.12	24.85	0.171

^a,bMeans with different superscripts within a column differ significantly (P < 0.05).

¹Each mean represents 6 replicates, with 4 eggs/replicate.

Abbreviations: 100, 100 mg/kg neohesperidin; 200, 200 mg/kg neohesperidin; 400, 400 mg/kg neohesperidin; NH, neohesperidin.