Open Access
Table 4.
Chemical composition of eggs, % (n=3)
| Indicator | Group | ||||
|---|---|---|---|---|---|
| Control | I‐experimental | II‐experimental | III‐experimental | IV‐experimental | |
| Egg white | |||||
| Moisture | 86.35±0.24 | 86.41±0.23 | 86.83±0.32 | 86.73±0.31 | 86.79±0.21 |
| Dry matter | 13.65±0.23 | 13.59±0.23 | 13.17±0.32 | 12.93±0.56* | 13.88±0.69 |
| Crude protein | 11.41±0.18 | 11.58±0.22 | 10.90±0.39* | 10.49±0.24** | 11.32±0.74 |
| Mineral substance | 0.85±0.02 | 0.79±0.04 | 0.88±0.05 | 0.90±0.02 | 1.03±0.12** |
| Yolk | |||||
| Moisture | 51.45±0.38 | 52.26±0.69 | 52.24±0.39 | 51.70±0.74 | 51.91±0.74 |
| Dry matter | 48.55±0.38 | 47.74±0.69 | 47.76±0.39 | 48.30±0.74 | 48.09±0.74 |
| Crude protein | 16.07±0.22 | 15.14±0.45 | 15.79±0.09 | 15.65±0.20 | 15.50±0.40 |
| Crude fat | 29.32±0.62 | 29.06±0.64 | 29.07±0.13 | 29.41±0.73 | 28.48±0.47 |
| Mineral substance | 2.23±0.06 | 2.28±0.09 | 2.28±0.08 | 2.18±0.06 | 2.10±0.18 |
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