The effect on egg shell quality of supplementing saline drinking water with sodium or ammonium bicarbonate

1990 ◽  
Vol 41 (6) ◽  
pp. 1187 ◽  
Author(s):  
I Yoselewitz ◽  
D Zhang ◽  
D Balnave
Keyword(s):  
Drinking Water ◽  
Egg Production ◽  
Saline Water ◽  
Ammonium Bicarbonate ◽  
Fluid Composition ◽  
Shell Quality ◽  
Egg Shell ◽  
The Town ◽  
Reduced Water

Supplementing the town water supply of laying hens with 600 mg sodium chloride (NaCl)/L significantly decreased egg shell quality and significantly increased the incidence of egg shell defects without affecting egg production and egg weight or food and water intakes. A smaller, but still significant, increase in egg shell defects was also observed with sodium bicarbonate (NHCO3) supplementation of town water. Ammonium bicarbonate (NH4HCO3) supplementation of town water had no significant effect on egg shell defects and, when added to drinking water containing NaCl, significantly reduced the incidence of shell defects. A smaller beneficial effect was observed when NHCO3was added to saline water. Ammonium bicarbonate, when added to saline drinking water at concentrations of 250 and 450 mg/L, reduced water intake, an effect not observed when these same supplements were added to town water. This suggests that the presence of NaCl in the water may affect kidney function so that the use of NH4HCO3may have limited value, especially at higher water salinities. Shell gland fluid composition was influenced less by treatment than by whether or not hens were laying eggs with defective shells.

Responses in egg shell quality from dietary ascorbic acid supplementation of hens receiving saline drinking water

1992 ◽  
Vol 43 (6) ◽  
pp. 1259 ◽  
Author(s):  
D Balnave ◽  
D Zhang
Keyword(s):  
Ascorbic Acid ◽  
Drinking Water ◽  
Egg Production ◽  
Saline Water ◽  
Daily Basis ◽  
Weight Changes ◽  
Shell Quality ◽  
Egg Shell ◽  
Ascorbic Acid Supplementation

Three experiments were conducted to determine whether the poor shell quality of eggs from hens receiving saline drinking water could be improved by the simultaneous addition of ascorbic acid to the diet. In one experiment, the responses were compared with those of hens receiving ascorbic acid in the drinking water. In this experiment, providing the ascorbic acid in the drinking water on a daily basis was compared with dosing the water on alternate days. The results showed that saline water increased the incidence of egg shell defects without affecting food and water intakes, egg production or egg weight. Changes in a range of shell quality measures mirrored the changes in the incidence of egg shell defects. Supplementation of the diet or drinking water with ascorbic acid prevented the increase in shell defects and the decrease in shell quality. The degree of response to dietary ascorbic acid was dependent on the concentration used, a response similar to that observed previously when the ascorbic acid was added to the drinking water.

Adverse responses in egg shell quality in late-lay resulting from short-term use of saline drinking water in early- or mid-lay

1998 ◽  
Vol 49 (7) ◽  
pp. 1161 ◽  
Author(s):  
D. Balnave ◽  
D. Zhang
Keyword(s):  
Drinking Water ◽  
Sodium Chloride ◽  
Adverse Effects ◽  
Water Supply ◽  
Saline Water ◽  
Short Term ◽  
Shell Quality ◽  
Egg Shell

Three experiments were carried out to determine the long-term responses in egg shell quality when hens were given saline drinking water for only a few weeks either at the start of lay or in mid-lay. Shell quality of eggs from hens given town water containing an additional 2 g sodium chloride (NaCl)/L as drinking water for periods of 5 or 6 weeks prior to 30 weeks of age or between 48 and 53 weeks of age was significantly poorer at the end of lay than shell quality of eggs from hens given town water throughout lay. Apart from these short periods of saline water supply the NaCl-treated hens received town water throughout lay. Shell defects were increased significantly after 55 weeks of age even when no apparent detrimental effects of saline drinking water on shell quality were observed during the period of saline water intake or when the incidence of shell defects returned to normal after the replacement of saline water with town water. The results indicate that the adverse effects of saline drinking water on egg shell quality is of long-term significance, being especially noticeable towards the end of lay.

scholarly journals Effects of Australian strains of infectious bronchitis virus on internal and external quality of hen eggs

2009 ◽  
Vol 49 (2) ◽  
pp. 162 ◽  
Author(s):  
K. K. Chousalkar ◽  
J. R. Roberts
Keyword(s):  
Infectious Bronchitis Virus ◽  
Egg Production ◽  
Internal Quality ◽  
Negative Effects ◽  
External Quality ◽  
Shell Quality ◽  
Infectious Bronchitis ◽  
Egg Shells ◽  
Egg Shell

The effects of two Australian strains of infectious bronchitis virus (IBV-T and N1/88) on the internal and external quality of eggs were studied in unvaccinated Isa Brown hens in full lay. Overall, there was no decline in egg production in either of the infected groups. However, there were some long-lasting negative effects on the egg internal quality of T-infected hens. Negative effects on internal quality in the N1/88-infected group were relatively short term. Yolk colour score was lower only in T-infected hens. Egg shell quality was affected only in terms of loss of egg shell colour. IBV infection resulted in paler egg shells in both the infected groups. Paler egg shells may not be regarded well by consumers. The egg shape index was lower in both infected groups.

scholarly journals Physiological changes associated with the production of defective egg-shells by hens receiving sodium chloride in the drinking water

1989 ◽  
Vol 61 (1) ◽  
pp. 35-43 ◽  
Author(s):  
D. Balnave ◽  
I. Yoselewitz ◽  
R. J. Dixon
Keyword(s):  
Drinking Water ◽  
Sodium Chloride ◽  
Egg Production ◽  
Carbon Dioxide Tension ◽  
Shell Gland ◽  
Acid Base Balance ◽  
Shell Quality ◽  
Base Balance ◽  
Egg Shells ◽  
Egg Shell

1. Supplementing the drinking water of laying hens with 600 or 2000 mg sodium chloride/l induced large increases in egg-shell defects without corresponding changes in egg production, egg weight or food and water intakes. A supplement of 2000 mg NaCl/l resulted in a high incidence of shell-less eggs.2. The increased incidence of egg-shell damage in hens receiving the NaCl was associated with a decrease in egg-shell quality measured objectively. These responses persisted even after the NaCl was removed from the drinking water.3. The NaCl treatment had little effect on blood acid-base balance and electrolytes, but significant reductions were observed in the carbon dioxide tension, and bicarbonate and calcium concentrations in the fluid surrounding the egg in the shell gland.4. The poor shell quality appeared to be associated with a reduced supply of bicarbonate, rather than with an effect on Ca, in the lumen of the shell gland, although a reduced residence time of eggs in the shell gland may also have contributed to the problem.

Effects of Ascorbic Acid on Egg Production and Egg Shell Quality in Laying Hens Drinking Saline Water

2006 ◽  
Vol 9 (15) ◽  
pp. 2897-2900
Author(s):  
J. Mirabdollb ◽  
S.A. Hosseini . ◽  
H. Lotfollahian . ◽  
Mahdavi Ali . ◽  
Kalanie Mehdi .
Keyword(s):  
Ascorbic Acid ◽  
Egg Production ◽  
Laying Hens ◽  
Saline Water ◽  
Shell Quality ◽  
Egg Shell

scholarly journals Dual-Purpose Poultry in Organic Egg Production and Effects on Egg Quality Parameters

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 897
Author(s):  
Marianne Hammershøj ◽  
Gitte Hald Kristiansen ◽  
Sanna Steenfeldt
Keyword(s):  
Egg Production ◽  
Egg Quality ◽  
Quality Parameters ◽  
Egg Laying ◽  
High Yield ◽  
Meat Production ◽  
Dual Purpose ◽  
Shell Quality ◽  
Egg Shell ◽  
Genotype A

Egg laying genotypes have been selected for generations due to their high yield and egg quality, resulting in efficient feed utilization and low body weight; hence, they are not suitable for meat production. This imposes an issue for the male layer chicks, which are killed at one day old. Because of ethical and food waste concerns, the search for suitable dual-purpose genotypes in order to avoid euthanasia of male day-old chicks has intensified. The aim of the present study is to evaluate potential dual-purpose genotypes for their egg quality compared to a representative egg laying genotype. Three dual-purpose genotypes with divergent characteristics were evaluated: genotype A represented an experimental crossbreed based on a broiler type male and an egg layer female, genotype B was a pure breed, and genotype C was a crossbreed of a layer type. These were compared to a control genotype D, which was an egg layer. Eggs were collected six times during the period of 21–54 weeks of hen age, i.e., a total of 1080 shell eggs were analyzed. Examined parameters were weights of egg, shell, yolk, and albumen, by calculating their relative proportions. Shell quality was assessed by shell strength, shell stiffness, and shell thickness. Yolk quality was determined as yolk color and inclusions of blood and meat spots, and albumen quality was evaluated in terms of pH and dry matter (DM) content. The egg layer genotype produced the smallest eggs with least blood and meat spot inclusions compared to that produced by the three dual-purpose genotypes. Shell quality was superior for the layer genotype. However, the experimental genotype A laid eggs of comparable shell quality, albumen DM, and yolk weight, but also with the darkest and most red-yellow colored yolk. The two other dual-purpose genotypes produced eggs of low-medium quality. In conclusion, the genotype A could serve as dual-purpose genotype from an egg quality perspective.

scholarly journals Effects on egg production and quality of supplementing drinking water with calcium and magnesium

2021 ◽  
Vol 51 (4) ◽  
pp. 469-476
Author(s):  
X.J. Yi ◽  
A. Rehman ◽  
R.W. Akhtar ◽  
A. Abbas ◽  
K. Hussain ◽  
...  
Keyword(s):  
Drinking Water ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Production Performance ◽  
Egg Weight ◽  
Calcium And Magnesium ◽  
Eggshell Colour ◽  
Haugh Unit

This study was conducted to appraise the effects on egg quality and production performance of laying hens when drinking water was supplemented with calcium (Ca) and magnesium (Mg). A total of 384 (64-week-old) Hy-line Brown laying hens were assigned at random to four treatments, which consisted of CON: unsupplemented drinking water; T1: drinking water + 2 mg/L Ca + 250 mg/L Mg; T2: drinking water + 4 mg/L Ca + 510 mg/L Mg /10 L; and T3: drinking water + 5 mg/L Ca and 760 mg/L Mg. The experiment lasted six weeks. Water intake increased linearly in week 1 with the rising levels of Ca and Mg in the drinking water. Increasing the Ca and Mg levels improved eggshell strength (week 2 (P =0.01), week 5 (P =0.01), and week 6 (P = 0.03), and eggshell thickness (week 6) (P =0.02) and reduced the rate at which eggs were broken (week 4) (P =0.01). The supplemental Ca and Mg did not affect egg production, egg weight, Haugh unit, albumen height, eggshell colour, and yolk colour compared with CON. Nor did they influence the Haugh unit and albumen height after storing for 1, 5, 10 and 15 days. In conclusion, adding Ca and Mg to the drinking water increased the thickness and strength of the eggshells.

Nutritional and environmental factors involved in egg shell quality of laying hens

1992 ◽  
Vol 33 (4) ◽  
pp. 781-794 ◽  
Author(s):  
J. Grizzle ◽  
M. Iheanacho ◽  
A. Saxton ◽  
J. Broaden
Keyword(s):  
Environmental Factors ◽  
Laying Hens ◽  
Shell Quality ◽  
Egg Shell
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