Role of Ultrastructure in Determining Eggshell Strength

Toledo, Bec; Parsons, Alan; Combs, Gerald F.

doi:10.3382/ps.0610569

Cited by 45 publications

(23 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results show that increasing shell deformation was associated with decreasing in these traits. The latter is in agreement with the statement of (Van Toledo et al, 1982) who concluded that shell thickness might account for 60% of variation in shell strength.…”

Section: Contribution Of Compression Cone Hardness To Predict Shell Ssupporting

confidence: 91%

Comparative eggshell stability assessment using three different non-destructive sensing instruments and breakage force strength

Eissa

2009

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Contribution Of Compression Cone Hardness To Predict Shell Ssupporting

confidence: 91%

Comparative eggshell stability assessment using three different non-destructive sensing instruments and breakage force strength

Eissa

2009

Journal of Food Engineering

View full text Add to dashboard Cite

“…Weak eggshells generally have a higher density of mamillary knobs (van Toledo, 1982). In addition, on the surface of shells, particularly those of low strength, ssures and scratches are observed (Bunk and Balloun, 1978).…”

Section: Importance Of Shell Ultrastructurementioning

confidence: 99%

“…The microstructure is de ned by the size of grains, their shape and how they are arranged and orientated in the structure (crystallographic texture). There are few studies analysing the in uence of structure on shell strength (Robinson and King, 1970;Meyer et al, 1973;Bunk and Balloun, 1978;van Toledo et al, 1982). In these studies, the structure of strong and weak eggshells is compared by scanning electron microscopy (SEM), which suggests that shell strength is dependent on both the thickness of the palisade layer and the organisation of calcite crystals in this layer (Meyer et al, 1973).…”

Section: Introductionmentioning

confidence: 99%

“…In these studies, the structure of strong and weak eggshells is compared by scanning electron microscopy (SEM), which suggests that shell strength is dependent on both the thickness of the palisade layer and the organisation of calcite crystals in this layer (Meyer et al, 1973). In low strength eggshells, the basal region has a higher density of mamillary knobs (van Toledo et al, 1982). Also, the basal part sometimes is disorganised and displays a number of structural alterations not commonly observed in high strength shells (Bunk and Balloun, 1978;Solomon, 1991).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of the microstructure on the shell strength of eggs laid by hens of different ages

Rodríguez‐Navarro¹,

Kälin²,

Nys³

et al. 2002

British Poultry Science

172

100

View full text Add to dashboard Cite

1. The eggshell is a bioceramic material constructed of columnar calcite crystals preferentially oriented with their c-axis perpendicular to the shell surface. 2. The influence of microstructure (crystal size, shape and crystallographic orientation of crystal grains) on the mechanical properties of eggshells (shell strength) was investigated using eggs from hens of different ages. 3. There was a strong correlation between crystallographic texture and the strength of the eggshell in the case of eggs laid by young hens. The strength of eggshells increased as the preferential orientation of the crystals constituting the eggshell decreased. 4. By comparing two age populations, the effect of hen age on eggshell properties was evaluated. In general, eggshells from aged hens had a lower breaking strength (less than half that of those laid by young hens) and showed a greater variability in their structural properties such as thickness, grain morphology and crystallographic texture. 5. Texture analysis revealed that shells from eggs laid by aged hens have two preferred crystal orientations, after (001) and (104), compared with mainly one, after (001), in eggs laid by young hens. 6. These observed changes in eggshell properties could be due to changes in the organic matrix of the eggshell associated with ageing of the hens.

show abstract

“…Density of mamillary knobs tended to be lower in both treatment groups. Van Toledo et al (1982) reported that weak eggshells generally have a higher mamillary knobs density. Moreover, the eggshell structure tended to have greater thickness in both the dietary Pantoea-6 ® and plant extracts groups than in the control.…”

Section: General Remarksmentioning

confidence: 99%

Eggshell Quality, Eggshell Structure and Small Intestinal Histology in Laying Hens Fed Dietary Pantoea-6^®and Plant Extracts

Lokaewmanee

Yamauchi

Komori³

et al. 2014

Italian Journal of Animal Science

View full text Add to dashboard Cite

The present study aims to investigate the effects of dietary ® (extract of fermented wheat flour with Pantoea agglomerans) and plant extracts (red clover and garlic) on eggshell quality and structure and intestinal histology. Sixty-six Boris Brown laying hens (30 weeks old) were allotted to 3 groups, each with eleven replicates of two chickens. The control group was fed a basal diet (18% crude protein, 2850 kcal/kg ME) and the other groups were fed the basal diet supplemented with 0.1% Pantoea-6 ® (including 0.06 g/kg lipopolysaccharide) and 0.1% plant extracts, respectively. There were no significant differences in laying performance and egg quality. However, these adverse effects occurred in the egg and albumen weight and eggshell breaking strength of the Pantoea-6 ® and plant extracts groups (P<0.05). Shell weight of the Pantoea-6 ® group was significantly higher than the other groups (P<0.05). Compared with the control, eggshell structure tended to have greater thickness in both dietary Pantoea-6 ® and plant extracts groups. The duodenum and jejunum of both Pantoea-6 ® and plant extracts groups showed higher values for cell area than those of the control (P<0.05). Moreover, cells on the villus tip surface were protuberated in both dietary ® and plant extracts groups, resulting in a rough surface. This study shows that Pantoea-6 ® and plant extracts at a 0.1% level might have a beneficial effect on egg and albumen weight, eggshell quality and structure parameters, as well as on small intestine histological parameters.

show abstract

Role of Ultrastructure in Determining Eggshell Strength

Cited by 45 publications

References 11 publications

Comparative eggshell stability assessment using three different non-destructive sensing instruments and breakage force strength

Comparative eggshell stability assessment using three different non-destructive sensing instruments and breakage force strength

Influence of the microstructure on the shell strength of eggs laid by hens of different ages

Eggshell Quality, Eggshell Structure and Small Intestinal Histology in Laying Hens Fed Dietary Pantoea-6^®and Plant Extracts

Contact Info

Product

Resources

About

Role of Ultrastructure in Determining Eggshell Strength

Cited by 45 publications

References 11 publications

Comparative eggshell stability assessment using three different non-destructive sensing instruments and breakage force strength

Comparative eggshell stability assessment using three different non-destructive sensing instruments and breakage force strength

Influence of the microstructure on the shell strength of eggs laid by hens of different ages

Eggshell Quality, Eggshell Structure and Small Intestinal Histology in Laying Hens Fed Dietary Pantoea-6®and Plant Extracts

Contact Info

Product

Resources

About

Eggshell Quality, Eggshell Structure and Small Intestinal Histology in Laying Hens Fed Dietary Pantoea-6^®and Plant Extracts