GUT HEAL ▶▶▶TH
The greatest ally in egg production
The egg industry is currently dealing with its fair share of challenges. With EU production outstripping consumption and prices being squeezed, producers are looking for more ways to improve the efficiency of their business.
BY EMILY MARSHAL, ALLTECH E
gg number and shell quality are always important measures but with many looking to increase the lay- ing cycle of their birds and regular discussions sur- rounding reaching 500 eggs per bird, the role of lay-
er gut health in production has never been more pertinent. Egg production for the laying hen is a taxing process in terms of energy expenditure and stress. Creating an egg is a biologically complex process. Initially, the yolk is released from the ovary and passes through the infundibulum, where the outer vitelline membrane is added. While in the mag- num, the albumen is secreted. This then passes into the isth- mus where the precursors to shell membranes are added. The shell gland is where the egg spends most of its time. This is the point where the shell is formed; consisting of the mammillae, the palisade layer and the transitional vertical crystal layer. The cuticle, a proteinaceous antimicrobial layer, is then added prior to oviposition. The eggshell is mainly composed of calcium carbonate (CaCo3
) and protein, and offers the most protection.
Improving eggshell quality It is necessary to define what precisely is meant by ‘eggshell quality’. Generally, a good quality shell is considered to be one that does not crack easily and, as a result, will reduce the number of seconds. However, increasing shell thickness does not necessarily improve quality; it is the structure of the shell that is crucial. Many enzymes and minerals are involved in the creation of the shell structure – the mineral requirement of the bird is met through dietary supplementation. These are then digested, depending on structure, and absorbed in
14 ▶ POULTRY WORLD | No. 4, 2020
the small intestine via receptor-mediated uptake. If the bio-availability of the minerals in the diet and, hence, the concentration of minerals in the gut lumen is not optimum, then the bird will not have the correct amount of minerals present to create her egg. One method for ensuring opti- mum bio-availability is to use organic chelated minerals in the diet. Multiple studies have shown their benefits on per- formance and shell quality. Calcium is a crucial mineral com- ponent of the eggshell, being the cation of CaCo3
. It is often
presumed that increasing the amount of calcium in the diet will automatically lead to stronger shells. However, there is a very fine balance to be considered. Calcium, when dissolved in the gastrointestinal system, can interact with other
PHOTO: SHUTTERSTOCK
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