Table 4.
Effects of dietary hydrolyzed yeast on eggshell ultrastructure in aged laying hens
1
Hydrolyzed yeast (%)
SEM
P
values
0
0.1
0.2
Linear
Quadr.
ANOVA
Palisade (μm)
227
238
239
5.38
0.152
0.468
0.273
Mammillary (μm)
86
88
92
1.62
0.023
0.652
0.064
Total (μm)
314
326
332
6.00
0.059
0.594
0.141
Data are least square of mean of 6 normal eggs per treatment.