The Influence of Dietary Factors on Egg Shell Quality.

Evans, Robert J.; Carver, J. S.; Brant, A. W.

doi:10.3382/ps.0230009

Cited by 19 publications

(9 citation statements)

References 13 publications

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“…Such a diet may depress the availability of all nutrients, including phosphorus, and increase the apparent requirement as reported for chicks by Fisher, Singsen and Matterson (1953). The possible vitamin D deficiency present in the studies of Miller and Bearse (1934) and Evans et al (1944) might also have increased the apparent phosphorus requirement. Using rellative availabilities of 50 and 100% for phytin and nonphytin phosphorus, the level of "available phosphorus" actually present in diets fed by several research groups has been calculated and related to the egg production obtained.…”

Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 95%

“…Evans et al (1944), Evans and Carver (1942), and Norris et al (1933) conducted their studies in wire cages, thus tending to increase the requirement. Furthermore, Evans et al (1944) used a bulky, high-fiber diet containing 38% wheat millrun, 7% alfalfa meal, 10% corn, and 2% soybean oil meal. Such a diet may depress the availability of all nutrients, including phosphorus, and increase the apparent requirement as reported for chicks by Fisher, Singsen and Matterson (1953).…”

Section: Resultsmentioning

confidence: 95%

“…Working with birds housed in laying cages, Evans and Carver (1942) found that when the diet contained 1.5% of Ca, there was no difference between 0.6 and 0.8% phosphorus, but that at 2.5% Ca, 0.8% phosphorus was better. Evans et al (1944) reported that, with birds housed in laying cages and fed a bulky, low digestibility diet, 0.80% phosphorus was superior to 0.60%. A critical level of vitamin D (60 I.U.…”

mentioning

confidence: 97%

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Phosphorus in the Nutrition of the Adult Hen

Singsen¹,

Spandorf²,

Matterson³

et al. 1962

Poultry Science

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T HE phosphorus requirement of the laying hen has been studied by many research workers during" the last thirty years. Results reported during the period 1933 to 1953 appeared to indicate a higher requirement than suggested by several more recent reports, and these apparently divergent findings have stimulated additional research at a number of experiment stations. Because of the divergent results, it appeared desirable to review details of both experimental procedures and diet composition in recent and older studies for possible sources of the discrepancies. Among these details have been rate of egg production, length of experimental period, sources of phosphorus, effect of vitamin D level, calcium level, calcium:phosphorus ratios, total feed intake (net phosphorus intake), digestibility of the diet, whether the birds were housed on litter or wire floors, and adequacy of bird numbers and replication such that the results reported were reliable. Although several of these factors have been carefully considered by most workers, concurrent failure to consider others may have permitted conclusions which are of limited value.During egg production, the hen's need

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Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 95%

mentioning

confidence: 97%

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Phosphorus in the Nutrition of the Adult Hen

Singsen¹,

Spandorf²,

Matterson³

et al. 1962

Poultry Science

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“…Egg shell thinning, decreased breaking strength, and an increase in the number of shell-less eggs are some of the effects noted when hens receive an inadequate supply of phosphorus (40)(41)(42)(43). Because the phosphorus content of the shell is very low (44), it is likely that phosphorus exerts its effect on shell formation by affecting bone mineral metabolism.…”

Section: Phosphorusmentioning

confidence: 98%

Effects of Chemicals on Egg Shell Formation

Mueller¹,

Leach²

1974

Annu. Rev. Pharmacol.

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Factors Influencing Egg Shell Quality—A Review

Wolford

Tanaka

1970

World's Poultry Science Journal

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Japan ACTORS influencing egg shell quality have been investigated by F numerous researchers. This article is presented in an attempt to share a comprehensive, but not all-inclusive, review of factors, except genetic, influencing egg shell quality. The review was done in conjunction with an investigation concerning a cracked egg problem in caged turkey breeder hens (1, 2).A review of the various techniques and devices which have been used to evaluate shell quality has not been included because of recent published reviews (3,4,). However, despite the conclusion (4) that the reported methods have not measured true shell strength, the published information on factors influencing egg shell quality is of significant value to the practical researcher because egg shell thickness (5-lo), egg shell weight (11) and egg specific gravity (12, 13) have been correlated with crack incidence. NUTRITIONCalcium & Phosphorus: Egg shell quality of chickens whether measured by specific gravity, shell thickness, shell smoothness, breaking strength, percentage of cracks or shell appearance has been reported to be influenced by dietary calcium (14-60). Low dietary calcium levels, less than 2-0 per cent, significantly decreased egg shell quality in chickens increased egg shell thickness and egg specific gravity; although no effect has been observed in chickens (61-70) and in turkeys (2, 71, 72).The dietary calcium source (15, 73-83) and method (62, 84) of feeding calcium to chickens has been investigated. Feeding oyster .Completed while on sabbatical leave at Gifu University. Kakamigahara, Gifu, Japan. 163improve egg shell quality. Although, zinc proteinate has been shown to increase the percentage of shell (128). Dietary manganese levels below 20 parts per million decreased chicken egg shell quality (21, 109, 129, 130); but levels in excess of 71 parts per million have not influenced chicken (109) or turkey (131) egg shell quality.Other chemical elements such as ammonium chloride (30,121, 132-134) and hydrochloric acid (1 34) have decreased the thickness and specific gravity of chicken eggs when incorporated into the diet at the 1.5 to 2.0 per cent level. Sodium bicarbonate, at the 1.0 per cent level, in the diet of chickens increased the egg specific gravity and egg shell thickness (135,136 ); although others have reported that 0.5 per cent (20, 137), 1.0 per cent (20,42, 132) and 2.0 per cent (132) was ineffective. A 0.25 per cent sodium bicarbonate level in the drinking water of laying chickens increased the shell thickness when fed a low sodium chloride diet; but no effect was observed when the diet contained 0.25 or 1.0 per cent sodium chloride (138). Protein & Energy:Neither the dietary protein level (58, 120, 139-146), 15 to 21 per cent, protein source (42, 120, 121, 147-150), fish, animal or vegetable products nor amino acid supplementation (65, 141, 151), methionine or lysine, has been reported to influence the egg shell quality of chickens.Energy source (31, 121, 122,(152)(153)(154), corn, barley, wheat, oats, animal fat or veg...

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The Influence of Dietary Factors on Egg Shell Quality.

Cited by 19 publications

References 13 publications

Phosphorus in the Nutrition of the Adult Hen

Phosphorus in the Nutrition of the Adult Hen

Effects of Chemicals on Egg Shell Formation

Factors Influencing Egg Shell Quality—A Review

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