Eggshell breaking strength is an important trait in our breeding programs and intensive genetic selection for more than half a century has resulted in hens that are able to produce eggs with higher breaking strength and maintain these high levels for longer production periods. Genetics: the heritabilities of shell strength are moderate (h² in the range of 0.25 – 0.35).Also the adenovirus that causes the Egg drop Syndrome (EDS) results in thin-, soft-shelled or shell-less eggs. Diseases: the most well-known disease affecting eggshell quality is Infectious Bronchitis (IB), which is caused by a coronavirus which attacks the mucus membranes of both the respirator and the reproductive tracts.Vitamin D: Vitamin D plays an important role in the proper utilization of calcium and phosphorous, a lack of Vitamin D in the diet results in weaker eggshells and weaker bones.The hens’ diet should be well balanced with the proper amounts of calcium and phosphorus available as calcium and phosphorous are essential in forming the eggshell. Nutrition: adequate dietary minerals and vitamins are essential for good eggshell quality, the role of drinking water in the supply of minerals and trace elements should not be overlooked.Heat stress: high temperatures inside the poultry house often reduce feed intake, and thereby reducing calcium intake which results in an insufficient amount of calcium available for proper eggshell formation.
In worse cases, the egg can break while still in the oviduct. Stress can easily result in soft or thin-shelled eggs, or in misshapen eggs. Stress event: a single stress to your flock can be enough to disturb the process of egg formation for several days.As eggs grow bigger when hens are getting older, shell strength goes down (see above The hens’ age: young hens have a higher chance to produce shell less eggs as their shell glands have not yet matured, besides, young hens have a higher tendency to produce double-yolk eggs during the first weeks of production.Unfortunately, hens have a finite capacity to deposit calcium during eggshell formation and as a result, the same amount of calcium needs to be divided over a larger area. Egg size: in general, smaller eggs have stronger shells.Shell strength is affected by a wide range of factors: The biggest cause for cracks is via mechanical damage, that could by caused by the birds themselves, or as a result of poor management practices like infrequent egg collection, poor design of the housing system and egg belt or running the feed chain during the peak hours of egg production (disturbing the birds on the nests).Įggshell strength plays an important role as weaker shelled eggs are more prone to breakages and cracks.
#MISSHAPEN EGGS IN CHICKEN CRACKED#
Eggs with cracks are sorted out during the egg grading process as cracked eggs are more prone to microbial contamination. Shell quality can be split up in several categories.ĭefects considered under this category includes cracks and thin shelled, or shell-less eggs. Liquid calcium supplementation is, therefore, highly advised by poultry experts.The vast majority of eggs sold in the world are sold in their shell (table eggs), therefore the consumers’ first impression is based on their perception of shell quality. Because of such issues, the eggs are not accepted in the poultry market leading to economic loss for the farm. Liquid calcium is a simple alternative to avoid soft-shelled egg problems. These illnesses can cause deformed, shell-less, and cracked chicken eggs. Certain diseases such as egg drop syndrome and infectious bronchitis cause misshapen eggs. The weak eggshell condition also arises when the dietary calcium is not enough to support the sell gland. The egg feels like a wiggly fluid ball with a transparent membrane covering it. Sometimes, the calcium is too low that which leads to soft eggs that are misshaped in appearance. The secretion of calcium during the formation of the egg is under the control of the eggshell gland. Eliminate Soft-Shelled or Shell-less Eggs Issues The addition of liquid calcium supplements can drive away the thin eggshell problems. You can see the egg cracks on laying or the appearance of cracks on candling. If your farm is experiencing sudden thin cracks in eggs, there are chances that calcium is insufficient. If the thickness is lower than 0.30mm, there are chances of egg cracks during laying and transport. Currently, 0.30mm eggshell thickness is considered a standard in the poultry market. The inclusion of liquid calcium allows your chickens to lay eggs with standard eggshell thickness.
0 kommentar(er)
