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

From: Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs

Item Diet1
Control Low-P High-P SEM P-value
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
  1. 1Diets consisted of: Control commercial diet containing sunflower oil; Low-P, low-polyphenols extra-virgin olive oil from Cima di Bitonto cultivar; High-P, high-polyphenols extra-virgin olive oil from Coratina cultivar.