Table 6. Quality characteristics of quail eggs in the control and treatment groups

Weeks Groups
C0 RC20 RC40 OC20 OC40 MC20 MC40 p-values
Egg shell thickness (mm)
 13 0.19±0.0d 0.20±0.0dc 0.20±0.0dc 0.21±0.0abc 0.22±0.0a 0.21±0.0ab 0.20±0.0dc 0.0001 **
 19 0.21±0.0 0.21±0.0 0.21±0.0 0.21±0.0 0.21±0.0 0.22±0.0 0.22±0.0 0.451 NS
Egg shell weight (g)
 13 1.30±0.0a 1.25±0.0ab 1.18±0.0b 1.23±0.0ab 1.27±0.0a 1.22±0.0ab 1.18±0.0b 0.036 *
 19 1.10±0.0 1.13±0.0 1.17±0.0 1.11±0.0 1.12±0.0 1.10±0.0 1.10±0.0 0.622 NS
Shape index (%)
 13 77.0±0.8 77.4±1.2 77.2±0.8 75.1±0.8 75.2±1.2 76.5±1.3 77.4±0.9 0.469 NS
 19 80.5±2.0a 77.9±0.8ab 75.6±0.6b 75.3±0.9b 76.5±0.6b 77.3±0.6b 76.9±0.5b 0.007 **
Yolk weight (g)
 13 4.17±0.12 4.17±0.09 4.15±0.09 4.24±0.09 4.39±0.08 4.36±0.12 4.36±0.13 0.519 NS
 19 3.91±0.12 4.24±0.09 4.49±0.11 4.12±0.14 4.13±0.08 4.24±0.14 4.31±0.12 0.058 NS
Yolk (%)
 13 31.3±0.5b 32.0±0.6b 32.7±0.5ab 31.9±0.4b 31.9±0.4b 32.9±0.6ab 33.8±0.7a 0.026 *
 19 32.1±0.5c 32.9±0.5bc 33.5±0.4abc 32.9±0.6bc 32.7±0.4c 34.3±0.5ab 34.5±0.5a 0.005 **
Yolk diameter (mm)
 13 26.7±0.3c 27.1±0.3bc 27.1±0.3bc 27.7±0.3abc 28.1±0.3a 27.9±0.3ab 27.3±0.4abc 0.021 *
 19 26.9±0.3c 27.6±0.3bc 28.6±0.3ab 28.1±0.4ab 28.8±0.3a 28.6±0.4ab 28.9±0.4a 0.0002 **
Albumen index (%)
 13 10.65±0.5 11.32±0.5 11.15±0.5 10.07±0.5 10.27±0.5 9.92±0.3 10.44±0.3 0.214 NS
 19 9.68±0.3ab 9.52±0.4ab 8.44±0.5bc 9.35±0.4ab 9.94±0.4a 8.46±0.4bc 8.04±0.4c 0.006 **
Yolk index (%)
 13 43.18±0.7 43.21±0.7 43.80±0.7 42.11±0.4 42.70±1.0 41.74±0.7 44.17±0.7 0.151 NS
 19 41.49±0.7a 40.81±0.6a 38.65±0.8bc 40.28±0.6ab 36.75±0.5dc 36.65±0.7dc 36.44±0.8d 0.0001 **
Haugh unit
 13 88.08±1.0 90.59±1.2 90.12±1.0 88.55±1.0 89.04±1.3 88.26±0.7 88.86±0.6 0.466 NS
 19 87.42±0.7a 87.17±0.7ab 84.27±1.2c 87.10±0.9ab 88.74±0.7a 84.54±1.0bc 83.58±0.9c 0.0003 **
Yolk color
 13 9.38±0.4abc 9.28±0.3bc 10.47±0.3a 9.60±0.4abc 10.00±0.4ab 8.87±0.4bc 8.60±0.4c 0.011 *
 19 8.73±0.5 9.60±0.4 8.93±0.5 9.27±0.4 8.87±0.2 9.20±0.5 8.40±0.4 0.509 NS
Means with different superscripts in the same row are significantly different.
p<0.05,
p<0.01.
C0, control; RC20, raw chickpea 20%; RC40, raw chickpea 40%; OC20, autoclaved chickpea 20%; OC40, autoclaved chickpea 40%; MC20, microwaved chickpea 20%; MC40, microwaved chickpea 40%; NS, not significant.