Table 5.

Effect of dietary inclusion of cassava starch extraction residue meal (CReM) on egg quality variables of laying ducks at 30 and 36 wks.

Variables	Dietary CReM levels				SEM2	P-value
	Control (0)	5%	10%	15%		CReM	Linear	Quadratic
Yolk color	5.11	5.39	5.50	7.72	0.12	<0.001	<0.001	<0.001
Haugh Unit	80.91	82.62	81.51	82.72	0.57	0.516	0.678	0.149
Yolk weight, %	29.78	29.38	29.96	29.92	0.16	0.453	0.396	0.431
Albumen weight, %	60.32	60.92	60.14	60.33	0.15	0.246	0.383	0.171
Shell weight, %	9.90	9.69	9.89	9.75	0.06	0.470	0.933	0.122
Shell thickness, µm	328.17	331.74	337.43	334.42	2.17	0.450	0.106	0.947
Shell strength, N	43.28	43.80	43.62	45.92	0.54	0.239	0.489	0.162

¹Each value is the mean of 6 replicates.

²Pooled standard error of mean.