<i>Akkermansia muciniphila</i> Enhances Egg Quality and the Lipid Profile of Egg Yolk by Improving Lipid Metabolism.

muciniphila led to an increasing trend in the Haugh unit ( p = 0.088) ( Figure 7A ), a significant increase in eggshell thickness ( p < 0.05) ( Figure 7B ), a lower egg yolk ratio, and reduced yolk cholesterol content ( p < 0.05) ( Figures 7C,D ); however, no changes in egg weight, eggshell strength, albumen height, or yolk color were observed ( Supplementary Table S6 ).

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