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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 5
First page : (480) Last page : (487)
Article doi: : http://dx.doi.org/10.18782/2320-6509

Dietary Factors Improving Egg Shell Quality in Layer Chicken: A Review

Harikrishnan S.¹* and Rekha Mohan²

¹Assistant Professor, Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy
²Food Safety Officer, Nattika Circle, Thrissur
*Corresponding Author E-mail: harikrishnans@kvasu.ac.in
Received: 24.05.2018  |  Revised: 30.06.2018   |  Accepted: 7.07.2018

 ABSTRACT

Poor egg shell quality is a significant problem in the poultry industry. Incidence of inferior shell quality still remains as one of the major causes of economic losses to egg producers throughout the world. Egg shell quality is also an important concern for consumers, as strong resistance to breaking and lack of shell defects are essential for protection against the penetration of pathogenic bacteria in to eggs. Many factors affect egg shell mineralization and quality, including genetic, environmental and nutritional factors, as well as the health status of hens. Most studies on dietary effects on egg shell and bone quality in laying hens have focused on macro minerals and Vitamin D3. However the results of some recent experiments have demonstrated that certain dietary levels and sources of certain micro elements, mainly Zinc and Manganese as well as diet supplementation with certain feed additives influencing the metabolic indices of the gastro intestinal tract can beneficially affect the egg shell mineralization process and egg shell quality. Thus Eggshell quality may be beneficially affected in certain conditions by optimal level and form of micro elements, as well as pre- and probiotics, organic acids, and herb extracts. It should be also stressed that the observed improvement of eggshell quality is often of low magnitude in young layers. So their use can be more economically justified in aged hens.

Key words: Egg shell quality, Pre and Probiotics, Organic acids, Herb extracts.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Harikrishnan, S. and Mohan, R., Dietary Factors Improving Egg Shell Quality in Layer Chicken: A Review, Int. J. Pure App. Biosci.6(5): 480-487 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6509