The quality of eggshells depends on the microclimate in the poultry house.

The influence of microclimate parameters in poultry houses on the quality of egg shells in laying hens should not be underestimated, writes the magazine "Our Poultry Farming". An increase in the concentration of carbon dioxide in the room to 0.25%, ammonia to 10 mg/l of air, and hydrogen sulfide to 5 mg/l worsens the quality of the egg shell literally on the third or fourth day.

An increase in the level of ammonia to 50 mg/l reduces egg production by 20-25%, egg weight, and shell quality, and the consequence of this is the penetration of microorganisms into the egg.

High temperature in the poultry house also contributes to the production of eggs with thin shells. When laying hens are in elevated air temperatures, ascorbic acid is introduced into their diet in an amount of 100 g/t to improve the quality of the egg shell. However, if the diet lacks minerals, this will not have the desired effect.

The quality of the eggshell also depends significantly on the relative humidity in the poultry house. High humidity combined with elevated temperatures deteriorates it more quickly: irregularities and wrinkles often appear, and the cuticle collapses immediately after the egg is laid, which increases the marbling of the eggshell.

22/04/2025