Table 2 Effect of the dietary MF on the egg quality

Average egg weight (g)

62.98

62.75

63.60

62.87

63.65

0.430

0.951

0.657

0.911

Egg shape index, %

1.27

1.30

1.31

1.29

1.29

0.006

0.338

0.343

0. 072

Eggshell thickness (mm)

0.36

0.35

0.35

0.33

0.34

0.004

0.106

0.024

0.264

Eggshell strength (N)

3.84

3.70

3.86

3.65

3.68

0.092

0.935

0.595

0.969

Albumen height (mm)

5.78

5.81

6.08

6.33

6.18

0.155

0.155

0.256

0.783

Yolk color score

7.57

7.57

7.57

7.57

7.57

0.090

0.370

0.532

0.537

Haugh units

70.72

74.21

75.68

77.45

75.53

1.293

0.581

0.180

0.348

Yolk weight (g)

17.49

17.51

17.15

17.17

17.33

0.123

0.843

0.472

0.545

Yolk ratio

0.28

0.26

0.27

0.27

0.27

0.005

0.820

0.954

0.524