Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 525714
Title Egg shell quality and microstructure as affected by vitamin C, other feed additives and high environmental temperatures
Author(s) El-Boushy, A.R.
Source University. Promotor(en): A.M. Frens. - Wageningen : Veenman - 79
Publication type Dissertation, internally prepared
Publication year 1966
Keyword(s) dierfysiologie - eierschaal - pluimvee - kippen - kwaliteit - prestatieniveau - voer - samenstelling - milieufactoren - immunologie - antigenen - voedertoevoegingen - dierverzorging - animal physiology - egg shell - poultry - fowls - quality - performance - feeds - composition - environmental factors - immunology - antigens - feed additives - care of animals
Categories Feed Additives / Food Products (General)
Abstract The effects of climatic stress on egg formation (weight, shape, formation period, clutch size and blood calcium) and shell quality were estimated in White Leghorn and White Plymouth Rock hens. Constant environments were used with 85°F 75- 80% r.h., 75-77°F 50-60% r.h. and 55°F 50-60% r.h. as well as a fluctuating environment with 10 h (day) 85°F 75-80% r.h. and 14 h (night) 65-70°F 50-60% r.h. The effects of dietary vitamin C (50 or 100 mg/kg feed), NaHCO 3 2.1 % and antibiotics were also tested.

The author concluded the following. Fluctuating temperature had no effect. In heat-stressed hens vitamin C improved the diminished shell quality and raised blood calcium.

At 75°F vitamin C and NaHCO 3 increased egg weight and shell quality. Combinations of antibiotics improved egg and shell weight. Microscopy of ground sections of the shell showed that heat diminished shell thickness and impaired the crystal structure of the calcified shell; vitamin C addition improved shell thickness.

There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.