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Table 4 Effect of dietary treatments on egg quality of laying hens

From: Nutritional impact of inclusion of garlic (Allium sativum) and/or onion (Allium cepa L.) powder in laying hens’ diets on their performance, egg quality, and some blood constituents

Item G1 G2 G3 G4 G5 G6 Overall mean ± SE
Egg weight 55.40b 64.60a 60.60ab 63.80a 63.40a 62.40a 61.70 ± 0.89
Shape index 75.44 76.91 76.81 62.50 75.12 77.65 74.07 ± 2.48
Yolk index 43.30b 46.27ab 45.19ab 44.44ab 43.80b 49.10a 45.35 ± 0.70
Haugh unit 86.80 80.80 83.40 86.60 86.40 80.60 84.10 ± 0.98
Yolk color 5.20a 5.00ab 4.80b 5.00ab 5.00ab 5.00ab 5.00 ± 0.05
Shell thickness 28.80 36.20 30.40 33.40 33.00 29.00 31.80 ± 1.08
Albumin %1 62.72 62.23 62.09 61.60 60.26 61.54 61.74 ± 0.48
Yolk %1 26.10ab 24.16b 26.79ab 25.16ab 27.14a 26.29ab 25.94 ± 0.38
Shell %1 11.18 13.61 11.12 13.25 12.59 12.17 12.32 ± 0.38
  1. a and b: means in the same row having different superscripts differ significantly (P < 0.05)
  2. SEM standard error of mean, G1 control, G2 contained 0.5% garlic powder, G3 contained 1% garlic powder, G4 contained 1% onion powder, G5 contained 1% onion powder + 0.5% garlic powder, G6 contained 1% onion powder + 1% garlic powder
  3. 1Percentage of egg weight