Why are eggshells thin in the summer? What should be fed with thin egg shells

The main component of the eggshell is calcium carbonate, and there are many reasons that affect the formation of the eggshell, such as environmental temperature, season, nutrition, and the lack of calcium or vitamin D in food, which will make the eggshell thinner. The calcium ions that form the eggshell are mainly supplied by the blood, and the high ambient temperature in summer reduces the amount of food eaten by the chicken, and the calcium ion content in the body of the chicken decreases, and the high temperature will also cause the concentration of carbon dioxide in the blood to decrease, and the eggshell will become thinner.

The main reasons why eggshells thin in summer are as follows:

1.Physiological changes caused by high temperatures: Rising temperatures in summer reduce feed intake in chickens, resulting in inadequate nutrient intake.

This includes vitamin D deficiency, which affects calcium absorption. At the same time, high temperatures will also lead to a decrease in the amount of calcium ions in the body of chickens, and a decrease in the concentration of carbonic acid in the blood, which will affect the synthesis of eggshells.

2.Reduced uterine blood flow: In high temperature conditions, the uterine blood flow of chickens is reduced, which is also a significant cause of thinning of the eggshell.

In order to improve the situation, comprehensive measures can be taken, such as improving environmental conditions and strengthening feeding management, to increase the thickness of eggshells and reduce the breakage rate of eggs.

I don't know how to use any knowledge to answer! I only know how it works! Chickens do not have sweat glands and can only dissipate heat by opening their mouths quickly and drooping their wings in hot weather, due to the high temperature, chickens exhale a large amount of carbon dioxide through rapid breathing, and the main component of the eggshell is calcium carbonate, and the composition of calcium carbonate is carbon dioxide and calcium oxide!

You should get the idea!

The egg shell is very thin, and it should be fed with a feed containing calcium and phosphorus. The main components of eggshells are calcium and phosphorus. When the hen hatches the eggs, the absorption of calcium and phosphorus in the body is synergistic, and the content of iron, magnesium, zinc, manganese, etc. in the feed will affect the absorption of calcium and phosphorus, and then affect the quality of the eggshell, which is likely to lead to the thinning of the eggshell.

Therefore, feed containing calcium and phosphorus should be fed.

Eggs have a high nutritional value, are good for high-quality protein, B vitamins, and can also provide a certain amount of fat, vitamin A and minerals. A medium-sized egg provides around 6 grams of high-quality protein, the highest protein of any food.

Some people think that soft-boiled eggs have high nutritional value, but this is actually very unscientific. From a sterilization point of view, cooking eggs must reach a core temperature of 70 to 80 degrees Celsius to kill Salmonella, and when the yolk sets, the temperature is approaching. Therefore, it is best to start the pot when the yolk has just set, and it is not recommended to eat soft-boiled eggs.

The cooking method of eggs is nothing more than frying, scrambling, steaming, boiling, because the eggs themselves contain high fat, and then cooked by oil, not only greatly reduce the nutritional value of eggs, but also make people increase the intake of fat in the process of eating, so it is not recommended to eat too many fried and fried eggs.

Thick good. The main substance of the eggshell is calcium carbonate, and the eggshell is relatively thin, indicating calcium deficiency. And the thin ones are easy to break.

The quality of eggshells is an important factor affecting the economic benefits of the poultry egg industry. At present, many chicken farms and chicken farmers often have the phenomenon of hens laying thin-shelled and soft-shell eggs, resulting in serious economic losses.

Lack of calcium and phosphorus in the diet: laying hens need a lot of calcium to form eggshells, and calcium deficiency will produce thin-shelled and soft-shelled eggs. A chicken eats about 130 grams of feed every day, but the utilization rate of calcium in the feed is only 60%, so the calcium in the feed alone is not enough, 3%-4% shell powder or high-quality lime, stone crushed grains must be added to the compound feed, or the snail mussel, eggshell, bone mash to feed the chicken, in order to supplement the lack of calcium and phosphorus.

Laying hens also need more phosphorus because the yolk contains phosphorus. The phosphorus requirement in the diet of chickens is that available phosphorus should be contained. Bone meal, calcium phosphate and other mineral feed contain more calcium and phosphorus, of which the ratio of calcium and phosphorus is 2 1, which is the best calcium and phosphorus supplementary feed for chickens.

Older hens: Older hens generally lay larger eggs, but their shells are correspondingly thinner. Therefore, it is advisable to feed laying hens for no more than 20 months, otherwise not only thin-shell and soft-shell eggs will increase year by year, but also reduce economic benefits.

Thick good. The main substance of the eggshell is calcium carbonate, and the eggshell is relatively thin, indicating calcium deficiency.

The thickness of the eggshell is determined by the amount of calcium when the hen lays the egg. Too thin because the hens are also deficient in calcium.

Solve the egg shell thin method.

a) Increase grams of calcium in the diet and observe changes in eggshell thickness. If the eggshell is thin, it is a calcium deficiency, and if the eggshell is deformed, it is a vitamin D3 deficiency and should be supplemented.

b) Calcium granules are supplemented once at night with a diameter of 2 3 mm.

3) Calculate whether the available phosphorus content in the diet is normal. Generally, the available phosphorus content in the early stage of egg laying can account for the diet.

4) It is necessary to pay attention to strengthening the ventilation of the chicken coop, clean up the feces in time, and prevent ammonia poisoning caused by high ammonia concentration.

5) The temperature in the chicken coop in summer is best kept at 18 23; At the same time, it is necessary to appropriately increase the energy and protein levels and mineral content of the feed, so that the normal nutritional needs of the chickens can be maintained even if the feed intake of the chickens decreases.

f) Minimize chicken stress.

It is good to be thick for safety, because it is not easy to break.

Thin well, okay normal.

The quality of the eggs is related to the thickness of the shell, and oversized eggs often have the problem of thin eggshells, which means that the hen is not in good health and may even be sick.

Eggs are best bought with clean eggs. Qualified cleaned eggs should go through steps such as visual inspection, washing, air drying, wax sealing, screening, weight grading, etc., and their safety is relatively higher than that of bulk eggs. In addition, try to buy fresh eggs, the shell of fresh eggs is firm, complete, clean, often with a layer of powder, astringent to the touch, and the eggs can be seen reddish through the light.

Expansion of capitalMaterial:

Six types of eggs that cannot be eaten.

1. Rotten eggs:

Due to the invasion of bacteria into the egg and the multiplication, resulting in deterioration, the eggshell is dark gray, and even the eggshell is broken due to the expansion of hydrogen sulfide gas inside, and the mixture in the egg is gray-green or dark yellow, with a foul smell, then the egg is inedible, otherwise it will cause bacterial food poisoning.

2. Cracked eggs:

In the process of transportation, storage and packaging of eggs, due to vibration, extrusion and other reasons, some eggs will cause cracks and cracks, which are easy to be invaded by bacteria, and should not be eaten if they are placed for a long time.

3. Sticky shell eggs:

This kind of egg is stored for too long, the yolk membrane is weakened from tough, the yolk is close to the eggshell, if the part is red, you can eat, but the egg membrane is close to the eggshell and does not move, the skin is dark black, and there is a peculiar smell, it is not suitable to eat.

4. Loose yolk eggs:

Due to the intense oscillation of transportation, the yolk membrane ruptures, resulting in mechanical yellowing; Or if it is stored for too long, bacteria or mold will invade the egg through the eggshell pores, and the protein structure will be damaged, resulting in yellowing and turbidity of the egg liquid.

If the yellowing is not serious, there is no peculiar smell, and it can still be eaten after high temperature treatment such as decoction, but if the bacteria multiply in the egg, the protein has been denatured, and it cannot be eaten if it has a foul smell.

5. Stillborn eggs:

Eggs that stop developing due to bacterial or parasite contamination during incubation, coupled with poor temperature and humidity conditions, are called stillborn eggs. The nutrients contained in this egg have changed, such as the prolonged death, the protein is broken down to produce a variety of toxic substances, so it is not suitable for consumption.

6. Moldy eggs: Some eggs are rained or damp, and the protective film on the surface of the eggshell will be washed off, so that bacteria will invade the inner surface of the egg and become moldy and deteriorate, resulting in black spots on the eggshell and mold, and this kind of egg is not suitable for purchase and consumption.

There is a relationship, the egg shell is thick and the egg is placed for a long time, which is conducive to preservation.

The thickness of the egg shell is related to the calcium content, and the quality and nutrition of the egg are closely related to the freshness of the egg.

It does not matter! The thickness of the shell is dependent on the age of the hen and the amount of calcium consumed.

The eggshell is calcium, and the eggs laid by a chicken deficient in calcium must be malnourished, and we all know that the native egg is better, and its eggshell is relatively thick.

The thickness of the eggshell is generally 270 370 m (300 on average). Due to the influence of factors such as bird breed, climatic conditions and feed, the thickness of eggshells and so on are different.

Of course, it's thick, and it's good, and thick means that this chicken is not deficient in calcium.

It should be related to the thickness of the eggshell and the nutrients in it should be more.