Why Broken Eggs Break The Bank: The Hidden Costs For Farmers
In commercial cage layers, the quality of eggs is crucial for farmers. Egg quality can be inferred greatly from the eggshell. Different factors like genetics, age, nutrition, viral diseases, environmental conditions, and egg handling affect the eggshell quality. The incidence of thin and broken-shelled eggs increases as the laying cycle progresses. The weak-shelled eggs are liable to break before collection at the farm and break during transportation and handling. Poor eggshell quality is a huge hidden cost to the egg producer.
Approximately 3 % of eggs in the hen house are uncollectible or break before use, resulting in significant losses. The 1-2 % are lost due to deformities, and about 2–3% during collection, processing, and transportation.
Eggshell breaking is common in older birds due to impaired kidney functions. Large eggs will usually break more easily than small ones. The main reason for this is that the hen is genetically capable of placing only a finite amount of calcium in the shell. As the hen ages and the eggs get bigger, a similar amount of calcium must be spread over a large surface; this can influence eggshell quality.
Sometimes a thinner eggshell is stronger than a thicker eggshell due to the shape and organization of the organic and inorganic components in the shell.
TO UNDERSTAND EGG SHELL CRACKING BETTER, LET’S FIRST UNDERSTAND HOW EGG SHELLS ARE FORMED…
Formation of Egg and Structure of Egg Shell
COMPOSITION OF EGG SHELL:
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‘SHELLVIN’ is a unique blend that comprises organic calcium, shell enzyme co-factors, a vitamin D3 absorption enhancer, and a precursor of the organic matrix of shell. Apart from overcoming deficiencies affecting egg shell quality, SHELLVIN positively influences formation of shell ultrastructure.
‘SHELLVIN’ works on proteomics which is been used intensively to unravel proteins involved in formation of different egg membranes and egg shell.
CRACK THE CODE TO STRONGER SHELLS WITH SHELLVIN!
