Table 2.
Effect of dietary GEN on the egg quality of LBB hens (n = 8).
| Group | Percentage of albumen (%) | Yolk color | Haugh unit | Shell thickness (mm) | Shell strength (kg/cm2) |
|---|---|---|---|---|---|
| A | 33.50 ± 1.30 | 9.67 ± 0.29b | 62.4 ± 4.1 | 0.326 ± 0.013 | 3.21 ± 0.37b |
| B | 33.62 ± 1.03 | 10.09 ± 0.20a | 67.2 ± 5.5 | 0.340 ± 0.012 | 3.66 ± 0.39a |
| C | 33.12 ± 0.29 | 9.99 ± 0.18a | 66.0 ± 2.4 | 0.338 ± 0.009 | 3.79 ± 0.30a |
| P-value | 0.68 | <0.01 | 0.279 | 0.073 | 0.004 |
Data are presented as mean value ± SD. Mean values without the same mark (a, b) represent statistically significant differences (P < 0.05). Each replicate has 10 eggs.