TABLE 2.
Effects of Artemisia argyi Meal on Fatty Acid Composition in Egg Yolk of Roman Laying Hens (%).
| actItems | Artemisia argyi powder level | SEM | p-value | |||
|---|---|---|---|---|---|---|
| 0% | 1% | 2% | 3% | |||
| Average egg weight/g | 57.51b | 57.99b | 63.23a | 63.46a | 0.88 | <0.01 |
| Shell strength/(kg/cm2) | 4.59 | 5.04 | 4.82 | 4.86 | 0.12 | 0.66 |
| Shell thickness/mm | 0.38 | 0.37 | 0.37 | 0.36 | 0.00 | 0.41 |
| Haugh unit | 69.06 | 74.41 | 66.30 | 72.43 | 1.35 | 0.15 |
| Shape index | 1.33 | 1.34 | 1.31 | 1.32 | 0.01 | 0.36 |
| Egg yolk color | 4.38 | 4.50 | 4.20 | 4.00 | 0.09 | 0.20 |
| Egg yolk weight/g | 15.97 | 14.95 | 16.47 | 15.71 | 0.27 | 0.32 |
| Egg white weight/g | 35.60b | 37.28b | 49.03a | 39.25b | 1.56 | <0.01 |
| Egg yolk relative weight/% | 28.44 | 25.77 | 25.99 | 25.82 | 0.43 | 0.07 |
| Egg white relative weight/% | 63.15 | 64.29 | 64.08 | 64.25 | 0.50 | 0.85 |