Table 1 Effect of different dietary extra-virgin olive oil on egg productive and qualitative parameters

Egg-laying rate, %

92.1

92.4

92.7

0.31

0.151

Egg weight, g

62.8

63.1

63.5

0.29

0.062

Egg mass, g/hen per day

57.8

58.3

58.8

0.19

0.051

FCR, g feed/g egg

1.99

1.98

1.96

0.07

0.055

Haugh unit

88.01

89. 21

89.41

0.45

0.088

Shell thickness (mm × 10⁻²)

0.33

0.32

0.33

<0.01

0.436

Shell strength (kg/cm²)

1.51

1.55

1.57

0.04

0.098

Broken + shell-less eggs, %

0.15

0.16

0.17

<0.01

0.312

Dirty eggs, %

0.40

0.38

0.39

<0.01

0.234

Egg components, %

 Yolk

24.5

25.1

25.3

0.17

0.051

 Albumen

64.0

63.7

63.7

0.21

0.063

 Shell

11.5

11.2

11.0

0.09

0.201

Yolk color score

11.01

12.52

12.63

0.23

0.039