Table 4 Egg quality of laying hens fed the diet containing probiotics, fermented rice bran and fermented broken rice¹

Items		Dietary treatments2				SEM3	p-value
		Basal	PRO	FRB	FBR
Egg quality	Eggshell strength (kg/cm2)	3.94	3.42	3.80	3.92	0.28	0.28
	Eggshell thickness (μm)	408.60	401.00	401.30	400.00	8.48	0.35
	Egg yolk color	7.56	7.97	7.80	7.78	0.28	0.13
	Haugh unit	86.90	91.8	89.90	85.50	3.03	0.29

¹ Data are least squares means of 4 observations per treatments.
² Basal = basal diet; PRO = basal diet + 1 g/kg probiotics; FRB = basal diet + 10 g/kg Lactobacillus-fermented rice bran; FBR = basal diet + 10 g/kg Lactobacillus-fermented broken rice.
³ Pooled standard error of the means.