Research Article

Effects of Dietary Inclusion of Lentil Byproduct on Performance and Oxidative Stability of Eggs in Laying Quail

Table 4

The effect of the dietary inclusion of lentil byproduct on yolk color.

Groups/parameters-value-value-value

Control55.23b−1.8141.66b
10% lentil byproduct 56.71a−1.4841.83b
20% lentil byproduct 56.98a−1.7643.96a
Pooled SEM0.3920.29340.562
0.04800.51180.0079

denoting dark and values close to denoting light.
If value minus (−) green, plus (+) the red color.
If value minus (−) blue, plus (+) the yellow color.
a,bMeans within column with no common superscripts differ significantly ().
SEM: standard error of the mean.