The Effects of Age and Strain on the Relationships between Destructive and Non-Destructive Measurements of Eggshell Strength for White Leghorn Hens

Hamilton, R. M. G.; Thompson, B. K.; Voisey, Peter W.

doi:10.3382/ps.0581125

Cited by 24 publications

(13 citation statements)

References 17 publications

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“…These results agree with those reported by Hamilton et al (1979), but earlier Gowe (1977) and Hamilton (1978b) reported significant differences in albumen quality expressed as Haugh units. Generally, there was little evidence of effects on the egg from changes in the (Na+K)/Cl ratio.…”

Section: Resultssupporting

confidence: 92%

“…Shell strength measurements included: specific gravity measured by Archimedes' principle, nondestructive deformation between applied forces of .1 to 1.1 kg, and compression fracture force at 20 mm/sec. Details of nondestructive deformation and compression fracture force measurements have been discussed elsewhere (Hamilton et al, 1979). After weighing the eggs and removing their contents, the shells were carefully washed, dried, and weighed.…”

Section: Methodsmentioning

confidence: 99%

“…2 Presented at the 68th Annual Meeting, Poultry Science Association, University of Florida, Gainesville, August 6- 10, 1979(Poultry Sci. 58:1064, 1979. for by hyperventilation (Mongin and Lacassagne, 1966) and the formation of acidic urine (Anderson, 1967).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Sodium Plus Potassium to Chloride Ratio in Practical-Type Diets on Blood Gas Levels in Three Strains of White Leghorn Hens and the Relationship Between Acid-Base Balance and Egg Shell Strength ,

Hamilton¹,

Thompson²

1980

Poultry Science

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A 3 X 6 factorial experiment involving three strains of Single Comb White Leghorn hens and six dietary ratios of sodium plus potassium to chloride ((Na + K)/C1) of . 40, .91, 1.92, 2.83, 4.04, and 7.69 was done with 108 individually caged hens. The six corn-soybean meal-brewers' dried grains diets included comparisons among low and high levels of sodium and chloride. Feed and distilled water were provided ad libitum from 403 to 487 days of age. Egg and shell measurements were taken on eggs laid between 479 and 483 days. At the completion of the experiment, blood pH and gases (pC0 2 , p0 2 ) and plasma Na, K, Cl, Ca, P, and Mg were measured for each hen. Blood bicarbonate was calculated from the pH and pC0 2 values. Much of the variation in blood gas levels and 485-day body weight could be attributed to the effects of the .40 diet. The effects of dietary sodium and chloride levels appeared independent of each other with decreasing levels of sodium and increasing levels of chloride reducing blood pH, pC0 2 , and bicarbonate; these ions had the reverse effect on plasma K. Significant differences in feed intake, feed efficiency, and egg production were apparently due to extremely poor performance of birds fed the .40 diet. Differences among strains were significant for feed intake, productivity, egg and shell weight, percent shell, shell weight per unit surface area, and egg specific gravity but were not significant for blood gas and plasma inorganic ion levels, nondestructive deformation, compression fracture force, and interior quality. Increasing dietary chloride levels significantly reduced deformation and fracture force. There were few dietary (Na + K)/Cl ratio X strain interactions. Partial correlation coefficients indicated very weak relationships (r = -.19 to .14) between blood pH or bicarbonate and specific gravity, deformation, or fracture force. The results of this experiment indicate that although the acid-base balance of laying hens was influenced by the (Na + K)/Cl ratio of the diet, there was no relationship between acid-base balance and egg shell strength.

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Section: Resultssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

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Effects of Sodium Plus Potassium to Chloride Ratio in Practical-Type Diets on Blood Gas Levels in Three Strains of White Leghorn Hens and the Relationship Between Acid-Base Balance and Egg Shell Strength ,

Hamilton¹,

Thompson²

1980

Poultry Science

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“…Shell strength was estimated by specific gravity according to the flotation procedure (Voisey and Hamilton, 1977), by non-destructive deformation between applied forces of .1 and 1.1 kg, and by compression factor force at 20 mm/min. Details of the nondestructive deformation and compression fracture force measurements have been discussed elsewhere (Voisey and MacDonald, 1978;Hamilton et al, 1979). All eggs were weighed, the contents removed, and the shells carefully washed with warm tap water, dried, and weighed.…”

Section: Methodsmentioning

confidence: 99%

The Effects of Dietary Phosphorus, Vitamin D3, and 25-Hydroxy Vitamin D3 Levels on Feed Intake, Productive Performance, and Egg and Shell Quality in Two Strains of Force-Molted White Leghorns

Hamilton

1980

Poultry Science

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A total of 576 force-molted hens were used to investigate the effect of dietary phosphorus level, and the source and level of vitamin D 3 on egg production and shell quality. The experiment was a 2 X 2 X 2 X 3 factorial design with two strains of hens, two levels of available phosphorus (.34 and .60%), and two sources of D 3 (25-hydroxy vitamin D 3 and vitamin D 3 ) at three levels (8, 16, 24 Mg/kg); the diets were provided ad libitum for 84 days (from 646 to 730 days of age). Egg and shell quality measurements were taken on eggs laid over a 4-day period when the hens were 727 days of age. Dietary phosphorus level, and D 3 source and level had no significant (P>.05) effect on 730-day body weight, feed intake and efficiency, egg production and yield, shell weight, percent shell, shell weight per unit surface area, Haugh units, blood spots, egg specific gravity, nondestructive deformation, compression fracture force, and shell thickness. There were significant differences among strains for the aforementioned variables except feed intake, egg weight, Haugh units, and blood spot incidence. Few interactions were found between the main effects. Results indicate that no improvement in shell quality of eggs from force-molted hens was obtained by decreasing the level of phosphorus or substituting 25-hydroxy vitamin D 3 for vitamin D 3 in the diet.

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“…As hens approach the end of the laying year there is a remarkable decrease in shell strength (Hamilton et al, 1979;Potts and Washburn, 1983). Some authors have reported accompanying changes in the organic matrix component of the eggshells from older hens (Fraser et al, 1998;Panheleux et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Influence of the microstructure on the shell strength of eggs laid by hens of different ages

Rodríguez‐Navarro¹,

Kälin²,

Nys³

et al. 2002

British Poultry Science

180

105

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1. The eggshell is a bioceramic material constructed of columnar calcite crystals preferentially oriented with their c-axis perpendicular to the shell surface. 2. The influence of microstructure (crystal size, shape and crystallographic orientation of crystal grains) on the mechanical properties of eggshells (shell strength) was investigated using eggs from hens of different ages. 3. There was a strong correlation between crystallographic texture and the strength of the eggshell in the case of eggs laid by young hens. The strength of eggshells increased as the preferential orientation of the crystals constituting the eggshell decreased. 4. By comparing two age populations, the effect of hen age on eggshell properties was evaluated. In general, eggshells from aged hens had a lower breaking strength (less than half that of those laid by young hens) and showed a greater variability in their structural properties such as thickness, grain morphology and crystallographic texture. 5. Texture analysis revealed that shells from eggs laid by aged hens have two preferred crystal orientations, after (001) and (104), compared with mainly one, after (001), in eggs laid by young hens. 6. These observed changes in eggshell properties could be due to changes in the organic matrix of the eggshell associated with ageing of the hens.

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The Effects of Age and Strain on the Relationships between Destructive and Non-Destructive Measurements of Eggshell Strength for White Leghorn Hens

Cited by 24 publications

References 17 publications

Effects of Sodium Plus Potassium to Chloride Ratio in Practical-Type Diets on Blood Gas Levels in Three Strains of White Leghorn Hens and the Relationship Between Acid-Base Balance and Egg Shell Strength ,

Effects of Sodium Plus Potassium to Chloride Ratio in Practical-Type Diets on Blood Gas Levels in Three Strains of White Leghorn Hens and the Relationship Between Acid-Base Balance and Egg Shell Strength ,

The Effects of Dietary Phosphorus, Vitamin D3, and 25-Hydroxy Vitamin D3 Levels on Feed Intake, Productive Performance, and Egg and Shell Quality in Two Strains of Force-Molted White Leghorns

Influence of the microstructure on the shell strength of eggs laid by hens of different ages

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