Table 4.
Comparative egg quality of eggs produced from hens fed full-fat high-oleic soybean meal diet.
| Treatments1 | Egg Wt (g) | Haugh Unit (HU) | Albumen Ht (mm) | Shell color (%) | Shell Sth (g force) | Yolk color (1-15) |
|---|---|---|---|---|---|---|
| Treatment 1 | 61.2 | 92.1 | 8.66 | 81.8 | 4936 | 8.50a |
| Treatment 2 | 59.4 | 91.6 | 8.46 | 82.3 | 5285 | 8.75a |
| Treatment 3 | 59.4 | 96.1 | 9.39 | 83.9 | 4772 | 7.83b |
| Treatment 4 | 61.2 | 94.6 | 9.11 | 81.8 | 4432 | 7.83b |
| SEM | 1.15 | 1.89 | 0.398 | 0.689 | 229 | 0.248 |
| P-value⁎ | 0.495 | 0.332 | 0.364 | 0.117 | 0.081 | 0.022 |
Dietary treatments: Trmt1-Control = conventional diet containing solvent-extracted defatted soybean meal and corn; Trmt2-EENO = diet containing extruded-expelled defatted normal-oleic soybean meal and corn; Trmt3-FFNO = diet containing full fat normal-oleic soybean meal and corn; Trmt4-FFHO=diet containing full fat high-oleic soybean meal and corn. Forty-eight White Shaver hens were individually housed and randomly assigned to one of four isocaloric, isonitrogenous dietary treatments (12 replicate cages/treatment). At termination, 12 eggs were collected from each treatment group for quality assessment using Technical Services and Supplies QCD system, with calibration with the DSM Color Fan for yolk color. Egg wt, egg weight; HU, Haugh Unit; Albumen Ht, albumen height; Shell Sth, shell strength and Yolk color = index 1-15 (lightest to darkest color intensity).
Means within the same column lacking a common superscript differ significantly (P < 0.05).
P-value = statistically significant differences are identified by P < 0.05 in analysis of variance (ANOVA).