Bulletin of the National Research Centre

Table 4 Egg quality of laying hens fed with different dietary treatments

From: Impact of adding natural bioactive mixture composed of lemon, onion, and garlic juice at different levels on productive performance, egg quality, and some blood parameters of commercial laying hens

Item	Experimental groups				Overall mean ± SE
Item	Control (G₁)	1% LOG (G₂)	2% LOG (G₃)	3% LOG (G₄)	Overall mean ± SE
Egg weight	55.40	60.20	57.40	59.80	58.20 ± 0.97
Shape index	75.44	76.40	77.62	77.83	76.82 ± 0.29
Yolk index	43.30	46.03	44.87	43.77	44.49 ± 0.48
Haugh unit	86.80	82.00	83.60	82.60	83.75 ± 0.81
Yolk color	5.20	5.40	5.00	5.20	5.20 ± 0.08
Shell thickness	28.80	33.00	34.60	29.40	31.45 ± 1.16
Albumin %¹	62.72	60.54	61.64	63.50	62.10 ± 0.58
Yolk %¹	26.10	28.42	25.51	25.05	26.27 ± 0.42
Shell %¹	11.18	11.04	12.84	11.44	11.63 ± 0.34

LOG natural bioactive mixture juice composed of lemon, onion and garlic juice at portions 1.00, 1.00, and 0.125/l clean water; SEM standard error of mean
¹Percentage of egg weight

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