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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
Control (G1) 1% LOG (G2) 2% LOG (G3) 3% LOG (G4)
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
  1. 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
  2. 1Percentage of egg weight