Table 5 Effects of dietary Acremonium terricola culture treatment on nutritional ingredient in yolk of eggs (n = 60)
Item | 4 weeks | 8 weeks | ||||||
|---|---|---|---|---|---|---|---|---|
0.20% | CON | SEM | P-value | 0.20% | CON | SEM | P-value | |
Protein(g/100Â g) | 12.733 | 12.367 | 0.099 | 0.042 | 13.000 | 12.533 | 0.120 | 0.025 |
Lecithin(g/100Â g) | 0.416 | 0.381 | 0.009 | 0.034 | 0.317 | 0.297 | 0.011 | 0.417 |
Cholesterol(mg/100Â g) | 243.3 | 315.3 | 31.25 | 0.295 | 341.0 | 389.7 | 13.32 | 0.047 |
Vitamin A(mg/100Â g) | NA | NA | NA | NA | 575.0 | 426.3 | 36.3 | 0.011 |
Vitamin D(mg/100Â g) | 0.0392 | 0.0423 | 0.028 | 0.788 | NA | NA | NA | NA |
Vitamin E(mg/100Â g) | 8.390 | 8.400 | 7.807 | 0.985 | 6.323 | 4.613 | 0.583 | 0.157 |