The egg yolk color is improved by replacing NC with QPM equally(P<0.1), but Haugh unit score and eggshell strength are not improved(P>0.1).
与普通玉米相比，在日粮中使用优质蛋白玉米可提高鸡蛋的蛋黄颜色评分（P<0.1），不会降低鸡蛋的哈夫单位和蛋壳强度（P>0.1）。
To do that, they relied principally on something known as the Haugh unit - a highly specialized egg-quality metric developed by food technologist Raymond Haugh in 1937.
他们主要依靠一台高度专业化的蛋品分析仪——哈氏分析仪，那是食品专家雷蒙德·哈夫(Raymond Haugh)在1937年发明的。
To do that, they relied principally on something known as the Haugh unit - a highly specialized egg-quality metric developed by food technologist Raymond Haugh in 1937.
他们主要依靠一台高度专业化的蛋品分析仪——哈氏分析仪，那是食品专家雷蒙德·哈夫(Raymond Haugh)在1937年发明的。
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