Egg shell (not dried) was weighed a

Egg shell (not dried) was weighed and the relative weight calculated by
relating the shell weight to the weight of the egg. An egg separator was used to
separate the yolk from the albumen. Relative yolk weight was calculated in percentages
by relating the yolk weight measured to the nearest gram to the whole weight of that
particular egg and multiplied by 100. The albumen weight was calculated by
subtracting the yolk and shell weights from the whole egg weight. The albumen weight
relative to the individual egg weight was calculated.
Yolk index (%) was calculated according to the formula: Yolk index = yolk
height (mm) x 100% / yolk width (mm).
Haugh units were calculated according to the formula (Haugh, 1937): HU =
100 log (H +7.57 -1.7 *M0.37), H – average thick white height (mm), W – egg weight (g).
Shell breaking force was measured by an Egg Force Reader (Orka Food
Technology Ltd, Israel). The stand of the device was modified for measuring quail
eggs.
Egg yolk colour was determined according to Roche yolk colour fan
(Vuilleumier, 1969).
Eggshell thickness (mm) was measured together with shell membranes at the
equatorial part of the egg using a micrometer screw.
Based on the obtained data, statistical analysis was performed using ANOVA
and Duncan post-hoc test (STATISTICA 8, Stat Soft Inc, 2007).

Hasil (Bahasa Indonesia) 2:

Kulit telur (tidak kering) ditimbang dan berat relatif dihitung dengan
berhubungan berat shell dengan berat telur. Sebuah pemisah telur digunakan untuk
memisahkan kuning telur dari putih telur. Kuning berat relatif dihitung dalam persentase
dengan menghubungkan berat kuning telur diukur dengan gram terdekat dengan seluruh berat yang
telur tertentu dan dikalikan dengan 100. Berat albumen dihitung dengan
mengurangkan kuning dan shell bobot dari seluruh telur berat. Berat albumen
relatif terhadap berat telur individu dihitung.
Indeks Yolk (%) dihitung dengan rumus: Indeks Kuning = kuning
tinggi (mm) x 100% / lebar kuning (mm).
unit Haugh dihitung dengan rumus (Haugh, 1937): HU =
100 log (H 7,57 -1,7 * M0.37), H - tinggi putih tebal rata-rata (mm), W - berat telur (g).
Shell gaya putus diukur oleh Egg Angkatan Pembaca (Orka Food
Technology Ltd, Israel). Stand perangkat dimodifikasi untuk mengukur puyuh
telur.
warna kuning telur ditentukan menurut Roche penggemar warna kuning telur
(Vuilleumier, 1969).
Eggshell ketebalan (mm) diukur bersama dengan membran shell di
bagian ekuator telur menggunakan mikrometer sekrup.
Berdasarkan data yang diperoleh, analisis statistik dilakukan dengan menggunakan ANOVA
dan Duncan tes post-hoc (STATISTICA 8, Stat Lembut Inc, 2007).