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

Table 5

Effects of lentil byproduct on lipid oxidation (mg MDA/kg yolk) and pH of quail eggs.

		mg MDA/kg egg yolk	pH
Treatment groups	Control	0.29^a	5.14
	10% lentil byproduct	0.26^b	5.30
	20% lentil byproduct	0.21^c	5.20
Pooled SEM		0.008	0.056
Storage time, day	0	0.27	6.35^d
	7	0.24	5.56^c
	14	0.25	4.78^b
	21	0.26	4.54^a
	28	0.25	4.81^b
Pooled SEM		0.010	0.073
Probability
Treatment		0.0001	0.1170
Storage time		0.138	0.0001