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Breeder genotype, age, ambient circumstances, feed additives, and rearing system are all factors that affect hen egg quality, according to (Sarica et al., 2012). Breeds and strains have genetic variances in egg-shell properties. According to Sekeroglu and Duman (2011), there is a positive association between egg-shell colour and certain shell qualities including shell strength and hatchability. Zita et al. (2009) discovered that, in addition to genotype, hen age has a considerable influence on egg quality. Different factors, like as genotype, age, and breeding strategy, might affect the quality of eggs and eggshell.Layer poultry production has advanced significantly in recent years, and various aspects are now taken into account to assure the quality of eggs produced, including sanity, genetics (differences between strains), management, nutrition, facilities, and some diseases (Bittencourt et al., 2019). Abdullahi et al. ( 2018) further demonstrated that in all egg metrics, foreign strains (Belgy) outperform indigenous variety (Pearl). Gwaza et al. (2018) found that genotype had a significant impact on laying performance in Nigerian local strains (Fulani and Tiv ecotypes) and exotic commercial layers (Isa brown, Babcock, and Brown Leghorn), respectively. Valentim et al. ( 2019) compared the performance of two laying hen strains (Hisex Brown® and Black Avifran®) and found no significant differences in egg weight, albumen weight, yolk weight and shell weight, albumen percentage, yolk percentage and shell percentage, marketable eggs, specific gravity, or egg production. The shell quality is the main concern of the poultry business, according to Eberhart et al. (2021), due to economic losses

This study was conducted to determine heavy metals and trace elements content in tilapia fish collected from three sources in Damietta governorate, Egypt and to evaluate the human health risk due to tilapia consumption. Tilapia samples were collected from two locations in the River Nile stream, tow fish farms and two sluiceways. Health risk assessment was evaluated based on the consumption habits of adult human. The results revealed that all samples vary in elements concentrations. The calculation of human health risk revealed that the consumption of tilapia in the three tested area does not pose any health risk except for Selenium. It could be concluded that consumption of such fish may be a risk for consumers who eat fish more than one time per week. Consequently, precautions should be taken and warning against eating tilapia fish caught from these regions should be announced.

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