Research Article
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 | 0.29a | 5.14 | 10% lentil byproduct | 0.26b | 5.30 | 20% lentil byproduct | 0.21c | 5.20 | Pooled SEM | | 0.008 | 0.056 |
| Storage time, day | 0 | 0.27 | 6.35d | 7 | 0.24 | 5.56c | 14 | 0.25 | 4.78b | 21 | 0.26 | 4.54a | 28 | 0.25 | 4.81b | Pooled SEM | | 0.010 | 0.073 |
| Probability | Treatment | | 0.0001 | 0.1170 | Storage time | | 0.138 | 0.0001 |
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