Table 1 Egg characteristics of the pHu+ and pHu− lines (N = 15).

From: Nutrient sources differ in the fertilised eggs of two divergent broiler lines selected for meat ultimate pH

 

pHu+ 

pHu−

P-value

Egg weight (g)

57.88 ± 0.32

54.73 ± 0.18

 < 0.0001

Storage weight loss (%/day)

0.11 ± 0.01

0.09 ± 0.004

0.02

Eggshell weight (g)

5.18 ± 0.14

5.35 ± 0.09

0.36

Eggshell percentage (% EW)

8.89 ± 0.24

9.74 ± 0.22

0.01

Static stiffness, Sd (N/mm)

158.62 ± 5.93

174.96 ± 5.82

0.05

Breaking strength, F (N)

33.26 ± 1.30

36.49 ± 1.04

0.06

Yolk weight (g)

14.97 ± 0.20

14.87 ± 0.20

0.84

Yolk (% EW)

25.86 ± 0.33

27.17 ± 0.33

0.008

Yolk pH (E0)

5.81 ± 0.02

5.80 ± 0.02

0.95

Yolk pH (E10)

7.10 ± 0.07

7.09 ± 0.04

0.90

Albumen weight (g)

31.60 ± 0.52

29.53 ± 0.32

0.003

Albumen (% EW)

54.60 ± 0.87

54.42 ± 0.76

0.87

Albumen pH (E0)

9.17 ± 0.02

9.18 ± 0.02

0.77

Amniotic liquid pH (E10)

7.35 ± 0.05

7.36 ± 0.05

0.95

Amniotic liquid pH (E14)

6.95 ± 0.13

6.69 ± 0.05

0.03

Embryo weight (g) (E10)

2.95 ± 0.04

2.78 ± 0.06

0.03

  1. Data are presented as mean ± s.e.m. Mean comparisons were analysed by Student’s t-test or the Mann–Whitney test. When not specified, values concern egg characteristics before incubation (E0). EW: egg weight.
  2. Significant values are in bold.
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