Quality Poultry Egg Production Ⅰ. Eggshell strength and pigmentation

다국어 초록 (Multilingual Abstract)

Eggsheli strength and eggshell pigmentation are described in this paper since these are needed for quality egg production. A strong eggshell is determined by the components of the shell (cuticle, true shell and membranes) as well as the proper function of the gastrointestinal tract the shell gland, the kidneys and the endocrine system. When the pullet reaches sexual maturity, the medullary bone must be ready for the laying hen at the peak egg shell formation. The amount of calcium in the layer ration, sources of calcium feed, the ration of calcium and phosphorus in the layer diet, adequate levels of Vitamin D and the dietary mineral (electrolyte) balance in the body fluid are important factors along with the levels of other nutrients. Biological, environmental and managerial factors such as the age of laying flock, temperature and humidity of the hen house, bird strain, disease, egg collection through transportation and others can influence the shell breakage at various stages of movement of the eggs from the producer to the consumer. The pigments present in eggshells are protoporphyrin-IX, biliverdin-IX and its zinc chelate and occasional traces of coproporphyrin-III. However, there are several causes of changes in eggshell pigmentation such as the age of hen, disease, drugs and surface defects due to abnormal post-cuticular deposits.

목차 (Table of Contents)

• Contents
• ABSTRACT
• Ⅰ. INTRODUCTION
• Ⅱ. EGGSHELL FORMATION AND STRENGTH
• Ⅲ. EGGSHELL PIGMENTATION
• Ⅳ. CONCLUSION
• REFERENCES