The parameters relative to egg quality were evaluated at 76 weeks of age. Twelve eggs were randomly collected pertreatment (2 egg per replicate) to determine these parameters. The collected eggs were weighed. The eggs were broken outindividually onto a glass plate surface and allowed to sit for 5 min. The heights of yolk and albumen, and the diameter ofyolk were measured using the callipers. Yolks were separated from albumen manually, and both were weighed.The weight of shell, albumen and yolk were divided by whole egg weight and then multiplied by 100 to determinepercentage weight. Eggshell thickness (without inner and outer shell membranes) was measured at the middle part ofthe eggshell using (QCT) shell thickness micrometre (Technical Services and Supplies Ltd., England). Haugh units (HU)were calculated from the records of albumen height (H) and egg weight (W) using the following formula: HU = 100 log10(H − 1.7W0.37+ 7.56), according to Haugh (1937).