Guinea fowl eggshell structural analysis at different scales reveals how organic matrix induces microstructural shifts that enhance its mechanical properties

Rodríguez-Navarro, A.B.; Domínguez-Gasca, N.; Athanasiadou, D.; Le Roy, N.; González-Segura, A.; Reznikov, N.; Hincke, M.T.; McKee, M.D.; Checa, A.G.; Nys, Y.; Gautron, J.

doi:10.1016/j.actbio.2024.03.001

Cited by 1 publication

(1 citation statement)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The literature has shown that the crystal characteristics of the PL of GF formed are not obvious, and the adjacent crystals are interleaving [20]; however, the crystal orientation of the eggshell PL of laying hens is relatively single [13], forming a diameter (width) of 70-100 µm [13,22,48] and a relatively independent columnar structure. Rodríguez-Navarro et al [50] observed the eggshells of GF at different mineralization stages, and they found organic-rich structures (mammalian cores) protruding from the outer surface of the eggshell membrane that were similar to those found [51] on laying hens. Although the initial mineralized structures of the two were similar, the eggshell strength showed significant differences.…”

Section: Eggshell Ultrastructure and Bubble Poresmentioning

confidence: 89%

Comparative Analysis of the Ultrastructure, Bubble Pores, and Composition of Eggshells of Dwarf Layer-White and Guinea Fowl

Wang,

Chen,

Zhang

et al. 2024

Animals

View full text Add to dashboard Cite

The decrease in eggshell quality seriously affects production efficiency. Guinea fowl (GF) eggs possess strong eggshells because of their unique crystal structure, and few systematic studies have compared laying hen and GF eggs. Sixty eggs were collected from both 40-week-old Dwarf Layer-White (DWL-White) laying hens and GF, and the eggshell quality, ultrastructure, bubble pores, and composition were measured. The results showed that the DWL-White eggs had a higher egg weight and a lower eggshell strength, strength per unit weight, thickness, and ratio than the GF eggs (p < 0.01). There were differences in the mammillary layer thickness ratio, the effective layer thickness ratio, the quantity of bubble pores (QBPs), the ratio of the sum of the area of bubble pores to the area of the eggshell in each image (ARBE), and the average area of bubble pores (AABPs) between the DWL-White and GF eggs (p < 0.01). The composition analysis demonstrated that there were differences in the organic matter, inorganic matter, calcium, and phosphorus between the DWL-White and GF eggs (p < 0.01). There were positive associations between the mammillary knob number in the image and the QBPs and ARBE and a negative correlation with the AABPs in the DWL-White eggs (p < 0.01). This study observed distinctions that offer new insights into enhancing eggshell quality.

show abstract