. 2021 Oct 19;11:20707. doi: 10.1038/s41598-021-00343-1

Table 3.

Effect of dietary by-products on health-related lipid indices of egg yolks.

Items	C	T1	T2	SEM	p
Saturation indices (SI)	0.57	0.55	0.55	0.007	0.4631
Atherogenicity indices (AI)	0.58	0.56	0.56	0.007	0.3552
Thrombogenicity indices (TI)	0.72^a	0.60^c	0.66^b	0.015	0.0007
Peroxidability indices (PI)	27.37^c	30.91^b	44.92^a	1.919	< 0.0001
Hypo/hypercholesterolemic (HH)	0.81^c	1.18^a	0.94^b	0.038	< 0.0001
Hypercholesterolemic saturated fatty acids (HSFA)	25.50^a	23.29^b	24.80^a	0.267	< 0.0001
Oxidisability value (Cox)	2.30^b	2.70^a	2.39^b	0.048	0.0001
Oxidative susceptibility (OS)	897.70^c	1075.56^a	979.60^b	3.036	0.0001
Desirable fatty acids (DFA)	74.11^b	75.98^a	76.47^a	0.263	0.0001
Nutritive value indices (NVI)	1.77^b	1.86^a	1.84^ab	0.018	0.0088

C control diet, T1 diet supplemented with 9% rapeseed meal with 3% grapeseed meal, T2 diet supplemented with 9% flaxseed meal with 3% sea-buckthorn meal, SEM standard error of the mean, p significance.

^abcMean marked with a different superscript letter within each column are significantly different.