scholarly journals The Effect of Dietary Calcium Level on the Efficiency of Ascorbic Acid in Maintenance of Egg Shell Thickness at Increased Environmental Temperatures ,

1960 ◽  
Vol 39 (6) ◽  
pp. 1401-1406 ◽  
Author(s):  
P.A. Thornton
Keyword(s):  
Ascorbic Acid ◽  
Calcium Level ◽  
Shell Thickness ◽  
Dietary Calcium ◽  
Egg Shell ◽  
Environmental Temperatures

scholarly journals The effect of vitamin C on egg shell quality under high environmental temperatures.

1970 ◽  
Vol 18 (1) ◽  
pp. 62-71 ◽  
Author(s):  
A.R. El Boushy ◽  
M. Van Albada
Keyword(s):  
Ascorbic Acid ◽  
Heat Stress ◽  
Shell Thickness ◽  
Breaking Strength ◽  
Experimental Period ◽  
The Other ◽  
Shell Quality ◽  
Cold Room ◽  
Egg Shell ◽  
Environmental Temperatures

For a month 24 pullets 7 months old were kept in 2 rooms at 65 degrees to 70 degrees F and relative humidity 50 to 60% and were given a layer's mash with 2.75% Ca. The temperature of one room was then reduced to 55 degrees . For 6 months that of the other was raised to 85 degrees and the humidity to 75 to 80% for 2 months then reduced to the original conditions for 2.5 months and raised again for the rest of the experimental period. Ascorbic acid was given for the last 2 months. Sp. gr. of eggs and shell deformation, breaking strength and percentage shell, but not thickness, tended to fall throughout the trial. Heat stress significantly reduced all aspects of shell quality. In the cold room ascorbic acid did not significantly affect shell quality. In the hot room it increased sp. gr., weight and percentage shell but not shell thickness, breaking strength or deformation. In the cold room plasma Ca did not change significantly. High temperature and humidity significantly reduced plasma Ca, and ascorbic acid in the hot room raised it.-G. F. H. (Abstract retrieved from CAB Abstracts by CABI’s permission)

Changes in egg shell thickness and white and yolk weight and composition over a period of a year

1960 ◽  
Vol 55 (3) ◽  
pp. 323-331 ◽  
Author(s):  
N. K. Jenkins ◽  
C. Tyler
Keyword(s):  
Linear Relationship ◽  
Shell Thickness ◽  
Dietary Calcium ◽  
Individual Bird ◽  
Dietary Phosphorus ◽  
High Calcium ◽  
Egg Shell ◽  
Thick Shells ◽  
Phosphorus Levels

A study has been made of all eggs laid over a year (March-March) by twelve birds.It was found that:1. Shell thickness, yolk weight and white weight all increased with time.2. For each individual bird a linear relationship existed between yolk weight and yolk calcium weight and between yolk weight and yolk phosphorus weight.3. High calcium diets significantly increased shell thickness at the beginning of the experiment and yolk calcium around the middle of the experiment. Dietary calcium levels had no other effects and dietary phosphorus levels no effects at all.4. The ‘curves’ relating shell thickness and time for each individual bird are discussed in relation to the relative merits of different birds as producers of thick shells.

The influence of different levels of dietary calcium upon egg-shell thickness, with a study of the relationship between egg-shell thickness and porosity

1946 ◽  
Vol 36 (2) ◽  
pp. 111-116 ◽  
Author(s):  
Cyril Tyler
Keyword(s):  
Shell Thickness ◽  
Dietary Calcium ◽  
Calcium Diet ◽  
Low Calcium Diet ◽  
Low Calcium ◽  
Egg Shell ◽  
The Relationship ◽  
Different Levels

1. The influence of different levels of dietary calcium upon egg-shell thickness and uniformity of egg-shell thickness is discussed.2. The low calcium diet caused a gradual thinning of the shell, but no soft-shelled eggs were laid.

scholarly journals Evaluation of calcium and vitamin D3 in cassava-based diets on internal and external qualities of chicken eggs

2021 ◽  
Vol 48 (2) ◽  
pp. 90-100
Author(s):  
L. A. F. Akinola ◽  
C. F Nwanochi
Keyword(s):  
Vitamin D3 ◽  
Shell Thickness ◽  
Dietary Calcium ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Egg Shell ◽  
Chicken Eggs

The aim of this study was to evaluate the effect of calcium and vitamin D3 in cassava-based layers' diet on the external and internal qualities of egg. One hundred and thirty-five, ISA brown layers aged 54 weeks were assigned randomly to 9 treatment (T) combinations with  three replicates in a 3×3 factorial arrangement in a completely randomized design. Each  replicate had five hens while the diets were: T1 = 3.5% Ca and 1000 IU vitamin D3 , T2 = 3.5% Ca and 2000 IU vitamin D3 , T3 = 3.5% Ca and 3000 IU vitamin D3 , T4 = 4.5% Ca and 1000 IU vitamin D3 , T5 = 4.5% Ca and 2000 IU vitamin D3 , T6 = 4.5% Ca and 3000 IU vitamin D3 , T7 =  5.5% Ca and 1000 IU vitamin D3 , T8 = 5.5% Ca and 2000 IU vitamin D3 , and T9 = 5.5% Ca and 3000 IU vitamin D3 . After 12 weeks, two eggs were collected per replicate to assess the 3 external and internal egg qualities. The increasing levels of calcium and vitamin D3 had no effect on the external and internal qualities of the eggs. From the result, hens that were fed  4.5% and 5.5% Ca recorded highest shell thickness. The interaction of calcium and vitamin D3 affected the shell thickness with hens fed diet T5 (4.5% Ca with 2000 IU) recording the thickest egg shell while T2 (3.5% Ca with 2000 IU) recorded the lowest. It was therefore concluded that 4.5% and 5.5% dietary calcium, 1000 IU and 3000 IU vitamin D3 were best when used individually in the diet for hens while T5 (4.5% calcium with 2000 IU) favoured eggs shell thickness for hens aged 54 -66 weeks.     Une augmentation de la production des chevres dans les zones tropicales a conduit à une concurrence continue avec les humains pour la nourriture car la plupart des protéines étant donné les aliments conventionnels (gâteau à l'arachide, gâteau palmiste, soja) entre autres sont de plus en plus rares et coûteux, il est donc nécessaire de trouver du matériel d'alimentation non conventionnel qui peut remplacer considérablement les aliments conventionnels sans conséquences négatives sur l'animal. Ce travail de recherche visait donc les caractéristiques de performance des chèvres naines d'Afrique de l'Ouest (le 'WAD') nourries de grainesde testaà base de cacao (le 'CST') en remplacement du supplément de concentré de gâteau au palmiste à un régime basal d'herbe. Douze chèvres naines d'Afrique de l'Ouest de 15 à 16 mois avec un poids moyen de 16.5 kg ont été utilisées pour l'expérience. Ils ont été attribués au hasard à trois régimes concentrés de telle sorte que 0%, 50%, 100% étaient pour le groupe A, B et C, respectivement du gâteau de palmiste (le 'PKC') ont été remplacés par des testicules de graines de cacao (le 'CST'). Chacun des trois groupes a été élevé sur l'un des suppléments de concentré alimentés à un régime basal de l'herbe (Cynodonnlemfuensis). L'expérience a duré six semaines, au cours de laquelle deux semaines ont été utilisées pour acclimatiser les animaux aux cages. Le résultat de l'expérience a montré une différence significative (P<0.05) dans l'apport alimentaire global moyen, le poids gagné et le ratio de conversion des aliments pour animaux parmi les traitements. Le gain de poids quotidien moyen et le gain de poids global parmi les groupes de traitement étaient significativement différence (P<0.05). Les chèvres nourries de régime B utilisé l'alimentation mieux avec un gain de poids de 2539.96 g suivie par ceux de l'alimentation C  avec gain de poids de 1969.94 g. L'inclusion de graines de testa à base de cacao de 50 % à 100 % de remplacement pour le gâteau au palmiste améliore la croissance de la chèvre naine d'Afrique de l'Ouest.

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