Henan Shengda Pharmaceutical Co

What are the methods to improve egg shell quality?
Poor egg shell quality is a huge hidden loss for egg poultry producers. It is estimated that the eggs above the hen house are useless or broken. Among them ~ is the general loss due to the egg shell being thin, cracked or damaged to the extent that it is not suitable for collection. The other three are lost during the collection process, moving on the conveyor belt, cleaning, packaging and transporting to the end user. Because losses are for eggs that were not collected, most egg producers usually estimate egg losses due to poor shell quality within this percentage range, which is likely an underestimate. Therefore, efforts must be made to improve eggshell quality and reduce the amount of eggshell breakage.
The yolk is wrapped by albumen, which has high water content, elasticity and shock resistance. The outside is then wrapped by two layers of membrane, and then covered by what is called a layer of eggshell. The eggshell gives the egg a proper shape that helps preserve valuable nutrients.
Eggs contain approximately 10% of water, 10% of protein, 10% of fat, and the rest are vitamins, minerals and carbohydrates. Eggs are the main source of dietary protein of high biological value and excellent protein with high absorption rate for humans.
Eggshell: The outer covering of the egg, accounting for ~ of the weight of the egg. When the average eggshell weight is ~, the eggshell has better mechanical properties and higher rupture strength, and is about 3 micrometers thick. This structure plays a key role in protecting the egg from microbial attack, physical environmental factors, and controlling moisture and gas exchange.
The quality of eggshells is affected by the following factors. You should pay more attention to them, strengthen feeding and management, and take corresponding prevention and control measures: such as genetics, environment, health status and other factors.
The color of the eggshell depends on the purine pigment attached to it. This pigment is mainly secreted by the uterus and attached to the outer membrane of the eggshell. Once the calcification of the eggshell is completed, the pigment of the eggshell is formed immediately.
The eggshell colors of different breeds of laying hens vary greatly. This is mainly related to the genetic factors of the breed and has nothing to do with changes in feed ingredients.
Environmental impact: The eggshell color is darker in winter and lighter in spring and summer.
It is related to the age of laying hens: when they first start laying, the color is darker, and as the egg production increases, the brown becomes lighter. In the later stages of egg laying, the shell color becomes lighter.
Impact of disease: Respiratory diseases such as Newcastle disease and infectious bronchitis have a serious impact on the color and quality of eggshells. Of course, after the occurrence of these diseases, they seriously affect the uterine secretion function, not only the eggshell The color fades from red-shelled eggs to white-shelled eggs, and soft-shelled eggs and broken-shelled eggs also increase greatly.
To sum up, the color of brown-shell eggs has nothing to do with feed ingredients. Trying to change certain ingredients in the feed to change the color of eggshells often has little effect. Some chicken farmers, after adding some antibiotics to the feed, the eggshells temporarily become darker. This may be caused by the elimination of uterine inflammation. To improve the quality of eggs and eggshells, you can add layer health care traditional Chinese medicine egg and poultry vitality, specifically It came into being to protect laying hens.
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