Dietary factors improving eggshell quality: an updated review with special emphasis on microelements and feed additives

Świątkiewicz, Sylwester; Arczewska-Włosek, Anna; Krawczyk, J.; Puchała, Michał; Józefiak, Damian

doi:10.1017/s0043933915000082

Cited by 30 publications

(9 citation statements)

References 50 publications

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“…Eggshell quality is influenced by many factors such as genetics, environment, nutrition, and the health status of layer hens. Dietary supplementation of calcium, phosphorus, vitamin D3, and microelements such as Zn, Mn, and Cu could positively affect egg shell quality (25).…”

Section: Discussionmentioning

confidence: 99%

Microencapsulated organic acid blend with MCFAs can be used as analternative to antibiotics for laying hens

Lee¹,

Kim²,

Kim³

2015

Turk J Vet Anim Sci

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A total of 144 Hy-Line brown laying hens were used in a 10-week trial to evaluate the effects of a microencapsulated organic acid blend with medium chain fatty acids (MCFAs) on egg production, weight, quality, fecal microflora, and nutrient digestibility in the hens. The hens were divided into four groups and different dietary treatments were given to each group. The control group received no microencapsulated organic acid blend with MCFAs. The second group received 0.05%, the third group received 0.1%, and the fourth group received 0.2% of a microencapsulated organic acid blend with MCFAs. Laying hens fed on a microencapsulated organic acid blend with MCFAs showed an increase in the egg production rate (linear, P > 0.001), in the Haugh units (linear, P = 0.010), and in eggshell strength (linear, P = 0.012; quadratic, P = 0.005). Also, the same hens had higher calcium concentrations in the blood at 35 weeks (linear, P = 0.042). The dietary supplementation of a microencapsulated organic acid blend with MCFAs increased the Lactobacillus fecal content and decreased the E.coli fecal content in the hens. In conclusion, the microencapsulated organic acid blend with MCFAs had positive effects on egg production, egg strength, Haugh units, calcium concentration, and fecal Lactobacillus and E. coli contents in laying hens. Thus, we suggest that the microencapsulated organic acid blend with MCFAs could be used as an alternative to antibiotics in laying hens.

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Section: Discussionmentioning

confidence: 99%

Microencapsulated organic acid blend with MCFAs can be used as analternative to antibiotics for laying hens

Lee¹,

Kim²,

Kim³

2015

Turk J Vet Anim Sci

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“…The sensory evaluation also indicated the similarity of crispiness, flavor and taste profiles up to 10% levels of the same calcium source. On the other hand, when using higher levels, a stronger fishy smell was observed [ 36 ]. Our studies on dessert and juice samples confirmed the high intensity of sweet taste descriptors, especially for samples with inulin or lactose additives.…”

Section: Resultsmentioning

confidence: 99%

Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

Szymandera‐Buszka

Kobus‐Cisowska

Szymanowska

et al. 2021

IJMS

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Lower levels of calcium in adults increase the risk for osteoporosis, and in children, low calcium levels can impact their potential adult height. The study objective was to analyze the bioavailability and physicochemical properties of a calcium preparation based on chicken eggs. The base calcium preparation was enriched with one of a variety of biologically active substances, inter alia, vitamin D3, vitamin K, lysine, lactose, magnesium chloride and inulin. The newly developed calcium preparations were subjected to structural analysis using X-ray diffraction and scanning electron microscopy, and the hydrodynamic diameter for the molecules was determined using the dynamic light scattering method and their zeta potential. To determine the optimum storage conditions of calcium preparations, their hygroscopicity and bulk density were determined. The calcium preparations were also added to selected food products, such as apple juice with mango, fruit dessert (jelly) and beef meatballs. The enriched food products were subjected to sensory analysis. The study demonstrated the significant influence of additives to calcium preparation in terms of its hygroscopicity and morphology. It was found that all products with the addition of analyzed preparations were characterized by high sensory desirability. The results presented in the study comprise the basis for the development of new food products, enriched with calcium.

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“…Previous studies showed that trace mineral nutrition improves eggshell quality. Microelements such as Zn, Mn, and Cu, as cofactors of certain enzymes could affect the eggshell quality through influencing the mineralization and microstructure of eggshells ( 4 ). For instance, Zn as a cofactor of carbonic anhydrase which catalyzes carbon dioxide into bicarbonate ions, is closely linked to eggshell formation by affecting the crystal and texture morphologies of the shell ( 3 ); Mn is a cofactor of metalloenzymes responsible for carbonate and mucopolysaccharide synthesis and plays an important role in eggshell formation ( 5 ); Fe increases the egg production along with increasing blood hemoglobin without influencing the eggshell color or egg components, compared with Fe depletion pretreatment group ( 6 ); and Cu functions as an enzyme constituent (i.e., lysyl oxidase, a cuproenzyme involved in conversion of lysine to cross-linked desmosine and isodesmosine), and the deficiency of Cu resulted in abnormal eggshell formation ( 7 ).…”

Section: Introductionmentioning

confidence: 99%

Low Level of Dietary Organic Trace Minerals Improved Egg Quality and Modulated the Status of Eggshell Gland and Intestinal Microflora of Laying Hens During the Late Production Stage

et al. 2022

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This study aimed to investigate the effects of dietary organic trace minerals on egg quality and intestinal microflora of laying hens during the late production stage. In total, 1,080 Jinghong-1 laying hens aged 57 weeks were randomly assigned to five treatment groups: CON, basal diet containing about 6, 29, 49, and 308 mg·kg−1 of Cu, Mn, Zn, and Fe; IT100, basal diet supplemented with 10, 80, 80, and 60 mg·kg−1 of Cu, Mn, Zn, and Fe (each as inorganic sulfates), respectively; OT20, basal diet supplemented with 2, 16, 16, and 12 mg·kg−1 of Cu, Mn, Zn, and Fe (each as organic trace minerals chelated with lysine and methionine in the ratio of 2:1 amino acid: organic trace minerals), respectively; OT30, basal diet supplemented with 3, 24, 24, and 18 mg·kg−1 of organic Cu, Mn, Zn, and Fe, respectively; and OT50, basal diet supplemented with 5, 40, 40, and 30 mg·kg−1 of organic Cu, Mn, Zn, and Fe, respectively. Overall, OT20, OT30, and OT50 had equal or higher potential to promote Cu, Mn, Zn, and Fe deposition in egg yolks compared with IT100. In addition, OT50 enhanced the eggshell breaking strength and the antioxidant status of the eggshell gland. Cecal microbiota, including Barnesiellaceae and Clostridia, were significantly decreased in IT100- and OT50-treated hens compared with the CON group. Clostridia UCG-014 was negatively correlated with eggshell weight and OCX-32. In conclusion, reduced supplementation of organic trace minerals can improve the eggshell quality and trace mineral deposition, possibly by modulating genes involved in the eggshell formation in the eggshell gland and by controling of the potentially harmful bacteria Barnesiellaceae and Clostridiales in the cecum. Inorganic trace minerals may be effectively replaced by low level of complex organic trace minerals in laying hens during the late production stage.

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Dietary factors improving eggshell quality: an updated review with special emphasis on microelements and feed additives

Cited by 30 publications

References 50 publications

Microencapsulated organic acid blend with MCFAs can be used as analternative to antibiotics for laying hens

Microencapsulated organic acid blend with MCFAs can be used as analternative to antibiotics for laying hens

Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

Low Level of Dietary Organic Trace Minerals Improved Egg Quality and Modulated the Status of Eggshell Gland and Intestinal Microflora of Laying Hens During the Late Production Stage

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