Eggshell Formation and Quality

Boorman, K. N.; Volynchook, J.G.

doi:10.1016/b978-0-407-01513-5.50021-4

Cited by 3 publications

(1 citation statement)

References 23 publications

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“…Calcium and phosphorus are essential macro minerals. They are forming a significant component of the egg shell and phosphorus playing an important role in skeletal calcium deposition (Frost and Roland, 1991) and subsequent availability of calcium for egg shell formation (Boorman et al, 1989). According to many literary knowledge is known that to feed of laying hens are used biologically active materials such as the enzymes (Hůrka, 2010), to prevent the growth depression in terms of additional fat oxidation, or the antioxidants (Kočí and Kočiová, 1999).…”

Section: Behaviour Of Laying Hensmentioning

confidence: 99%

Assessment of welfare and egg production of laying hens moravia ssl in small-scale breeding

Angelovičová

Polačková

2015

Potr. S. J. F. Sci.

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The purpose of this study was to investigate the welfare of laying hens Moravia SSL housed in small-scale hen house with free range, behavior, egg production and selected physical indicators of eggs and chemical indicators of egg mass. The laying hens were kept in a hen house on deep litter. Breeding facility of hen house was within the meaning of recommendation for applying the principles of welfare, i.e. the space and breeding facility within the meaning of enriched breeding environment. Stocking density of the laying hens corresponded with recommendations for unrestricted movement and implementing natural activities. The hen house was equipped with the perch, nest, feeder and drinker. The commercial feed mixture was used for feeding, which is intended for laying hens. The kitchen remains were added to feed mixture, as are wet bread, the non-edible remains of foodstuffs. A feed mixture was served to laying hens 825 g per day. The laying hens had free access to drinking water, grazing, ground pecking, ground scratching and dust-bathing and in the free range. We focused investigation of on the egg laying intensity, selected parameters of physical egg quality and chemical egg contents. Time to relax of laying hens was adjusted according to the summer and winter breeding seasons. The main activities of free-range hens are grazing, ground pecking, ground scratching and dust-bathing. The main activities of free-range hens are grazing, ground pecking, ground scratching and dust-bathing. These activities were investigated in laying hens too in dependent of year period, more in the summer. Housing of the hens was equipped with the perch. The laying hens regularly used a perch. A beginning of occupation the perch was at the time of time growing dark, at the end of the light day. A nesting material was selected regular, monthly exchange. It was meadow hay of excellent quality for the collection of high quality and safe eggs from nests in the hen house. The laying hens had unlimited access to feed and water. The commercial feed mixture was available ad libitum and fresh kitchen remnants were added in a small amount, provided that they fed in the short term, so that not subject to harmful degradation process. The management of our experiment was scheduled at age of laying hens 30 to 90 weeks. The egg laying intensity was observed 50% in a moment of the experimental 1st week (age of laying hens 30 weeks). High egg laying intensity of laying hens was at their age between 39 to 63 weeks. At the end of the experiment, at age of laying hens 90 weeks was decreased egg laying intensity at 26.19%, which represents almost half of egg laying intensity recorded at the beginning of the experiment. An indicator of egg production in the our experiment was studied under defined conditions for small-scale breeding, i.e. in alternative production system with free range, under defined conditions of nutrition and timing of investigation more than one year, from the end of October to the end of December of the following year. The results of our experiment can be related to the season, months of the year. The laying hens laid the eggs by individual weeks 33-90 weeks of age about average weight from 57.5 to 75.0 g. The fat content of an egg mass was 11.3 g.100-1 and protein 12.39.g.100-1. The table eggs from conditions of small-scale breeding are an important source of foodstuffs for the population, especially in rural areas. It must be given to this source of table eggs for human nutrition the highest quality and health safety too.

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Section: Behaviour Of Laying Hensmentioning

confidence: 99%

Assessment of welfare and egg production of laying hens moravia ssl in small-scale breeding

Angelovičová

Polačková

2015

Potr. S. J. F. Sci.

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Genetic variation for egg production, egg quality and bone strength in selected and traditional breeds of laying fowl

Hocking

Bain²,

Channing³

et al. 2003

British Poultry Science

109

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1. A multi-breed experiment was conducted with 25 commercial and traditional lines of laying fowl to determine the extent of between-breed genetic variation for adult body weight, sexual maturity, rate of lay, egg weight and egg composition to 55 weeks of age. The genetic variability for bone strength and eggshell strength was determined at 55 weeks of age and a comparison of commercially selected and traditional breeds was performed. 2. The proportion of the total variation that was associated with breed or line of origin was high (> 0.8) for body weight, sexual maturity and shell colour; moderately high (0.4 to 0.7) for rate of lay, early and late egg weight, weights of egg yolk, albumen and shell at 55 weeks; and low (< 0.4) for egg weight at 42 to 45 weeks, albumen quality and the number of egg inclusions. 3. There were no detectable differences between breed within category (traditional and commercial lines) for rate of lay, and estimates of breed variation for egg weight and egg components were substantially decreased within category compared with the overall analysis. 4. Commercial lines displayed earlier sexual maturity, greater rates and persistency of lay, and higher egg weights at earlier (32 to 35 weeks) and later (52 to 55 weeks) ages. At 55 weeks, the larger eggs from commercial birds contained more albumen of higher quality and paler yolks of similar weight to those from traditional breeds. The relative weight of the eggshell was similar in both categories. 5. There was considerable genetic variation between commercial lines for bone density and a moderate proportion of genetic variability for bone strength. Commercial lines had very weak bones compared with traditional lines but there was relatively little genetic variation for eggshell strength. The results suggest that eggshell quality is maintained in genetically selected lines at the expense of bone strength and bone radiographic density.

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Tavuklarda Yumurta Kabuğunun Yapısı ve Kabuk Kalitesini Etkileyen Faktörler

Onbaşılar¹,

Tabib²

2019

Tavukçuluk Araştırma Dergisi

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Eggs have the highest quality protein in animal products and are rich in A, D, E, K and B vitamins and mineral substances such as iron and phosphorus. The most important factors that cause the egg to lose its nutritional value are broken egg problems due to the deterioration of the shell quality. Eggshell quality is important for both producer and consumer. The deterioration of the eggshell quality results in increased fracture rate, microbial contamination and shorter shelf life. Eggshell quality is determined by many factors such as genotype, age, oviposition time, ration, water quality, rearing system, stress, temperature and diseases. Knowing the structure of the eggshell and the factors affecting it are important in terms of both reducing economic loss and ensuring healthier egg consumption. In this review, the structure of the chicken eggshell and factors affecting shell quality are summarized.

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Eggshell Formation and Quality

Cited by 3 publications

References 23 publications

Assessment of welfare and egg production of laying hens moravia ssl in small-scale breeding

Assessment of welfare and egg production of laying hens moravia ssl in small-scale breeding

Genetic variation for egg production, egg quality and bone strength in selected and traditional breeds of laying fowl

Tavuklarda Yumurta Kabuğunun Yapısı ve Kabuk Kalitesini Etkileyen Faktörler

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