THE INFLUENCE OF LIQUID CALCIUM SOURCE ON EGGSHELL QUALITY

Abstract

It is estimated that the world’s population will enlarge by 25% by the middle of this century, resulting in the food production increase by at least 60%. Intensifying egg production is one of the most affordable solutions to provide animal protein. Among many other efforts to improve the quality of eggs, special attention is paid to attempts to provide a better endurance and strength of eggshell, due to the fact that the production of eggs with broken, cracked or soft shells incurs significant economic losses. One of the most important factors to achieve this goal is careful adjustment of calcium in the diet of laying hens, but the nutritional role of calcium is closely linked to that of phosphorus and the effect of vitamin D. The aim of the experiment was to determine whether two different nutritional supplements of calcium, applied in drinking water of laying hens for two weeks have any significant influence on the shell egg quality. Statistically very significant difference in egg production was observed in the treatment with the product containing calcium and phosphorus. On the other hand, the product consisting of calcium and vitamin D3 had no beneficial impact on the egg parameters.  Based on the obtained results and literature data, it can be concluded that the amount and source of calcium in the diet of laying hens is a very complex and not fully solved issue. Therefore, especially keeping in mind the duration of the experiment, additional research is needed on this subject.