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Nutrition and Egg shell Quality

Forum: What is Egg Shell Quality and How to Preserve it?

Published on: 11/29/2010

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Author : Dr. Ken W. Koelkebeck (University of Illinois)

There are many factors that affect the overall quality of the egg shell, but before discussing these factors, it is important to know what makes up the structure of the egg shell. The egg shell consists of about 94 to 97% calcium carbonate. The other three percent is organic matter and egg shell pigment. There are also as many as 8,000 microscopic pores in the shell itself. The outer coating of th...

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Luc Goethals

Belgium

Manager

Re: Forum: What is Egg Shell Quality and How to Preserve it?

04/20/2011 | Dear Mathieu,

Thanks for your prompt reaction. I totally agree with you. This should not be a commercial discussion.
That was exactly the point i wanted to make when referring to the osmotic effect of sodium and the nonsense about calciumbutyrate disturbing the (and the few calcium it brings) calcium metabolism in laying hens receiving already 3-4% calcium (see the arguments from Dr. Gossart. To reconfirm my opinion, for sure butyrate salts are used mainly for the butyrate effect. The cation (sodium or calcium) only lead to eventual side effects. Discussion closed. Luc

(0)

Philippe Gossart

La Condamine, Monaco

Consultant

Re: Forum: What is Egg Shell Quality and How to Preserve it?

04/21/2011 | Dear Luc...
The laying hen nutrition is not every where in the world an exact science.
We have a lot of various parameters, strains, raw matrials, production management etc…etc…etc…
For these reasons we need not to forget the basics…
Nutrition, means…Digestion, means …Absorption.
For long time, nutritionnists have forgotten an essential organ : the Pancreas.
Today, with the sodium butyrate we have the exceptional opportunity not to only think the action of stomach or intestine but also…pancreas.
Nutrition needs to be more & more functional… to help by itself.
Yes, sodium butyrate is before all a functional product.
Functional to the attraction to eat ( feed intake)
Functional to the germs control (less germs in feces)
Functional to the size of villi ( over 30% length)
Functional to the pancréas secretion juice (execrine & endocrine)
Functional to the immunity (intestine is the first disponible energy)
All of these are very good, but there is a constraint
Sodium butyrate needs to be dissociated in the intestine, and not before
Sodium butyrate needs to be strongly present in the intestine & not with homeopathic dosage… the more you use …2kg, 3kg, 4kg… the more it works.
With stearine sodium butyrate protection (70/30) it is the opposite...because the more you use stearine (high point of fusion) the more you disrupt the digestibility mainly for young animal.(biblio)
Sodium butyrate seems be the true antibiotic substitute.
(Luc) I never said that Calcium butyrate was a bad product .
I only said that sodium salt have a the largest bibliography (X100 than calcium)
I only said that calcium salt is superfluous in laying hens… there still is a lot of calcium..
I only said that calcium salt is not really advised for young animal (risk of calcium soap)
At last and not at least… I* said than Calcium butyrate is without osmotic effect, because the osmotic effect is strictly "sodic" … * ( the physiology said that…not me)
And when you know the high level and need of osmotic effects for the absorption mecanism… you can may be have some doubts about the calcium salt interest ?
But calcium salt can be still active for… the others parameters..
Luc...Anyway…
It is true... in 1995, I perfected and sold the first sodium butyrate for animal nutrition in the world. .. and like a… "pater bonum"…I continued to perfect it
Our experience is laying hens and sodium butyrate
The problem is that we quickly stopped to promote the cracked, broked, dirty eggs advantage of sodium butyrate , because we had observed as well as a strong effects on the ESG ( egg specific gravity/ Prof Harms method) on the number of eggs, on the weight of eggs, on the decrease of salmonellas in the fèces, on the level of mortality, and on the length of laying…
You can understand that the only effect on the shell quality was... into the background…
Why so nice result :
1 / because our new sodium butyrate product (patented) double buffer… with a longer dissociation in the time
2/ because the laying hens have long life, and with the diet rich in calcium there is like
a kératinisation playing as a filter on the absorption and assimilation.
3/ because our product is able through the progressive intestinal dissociation to suppress the kératinisation ( around 40 weeks) of the villi and even to relaunch the size of the villi..
4/ and because It will be possible to see on the laying courbs an increase of all the parameters…
That’s why our new sodium butyrate double buffer is able to help the laying production by a strong functional stimulation effect.
Best regards for all
Philippe Gossart

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Dr.sohail Ahmad

Islamabad, Islamabad, Pakistan

Animal Nutritionist

Re: Forum: What is Egg Shell Quality and How to Preserve it?

04/25/2011 |

It is a good and informative article of Mr. Ken. As in your article the basic information about shell is that; There are also as many as 8,000 microscopic pores in the shell itself. The outer coating of the shell itself consists of a mucous coating called the cuticle or bloom which is deposited on the shell just prior to lay. This protein like covering helps protect the interior contents of the egg from bacteria penetration through the shell.
So the above information are very important for the laying farmers that how to protect the shell quality from bacteria during cleaning their eggs in the egg storage and if mucous coating damaged than what are their affects?

(0)

Oyewumi Oyedele

matogbun, Ogun, Nigeria

Technical Marketing Manager

Prinzvet Livestock Consult

Re: Forum: What is Egg Shell Quality and How to Preserve it?

04/25/2011 | thanks for your article. my question is what influences egg shell" style="font-size:inherit;font-weight:inherit;font-family:inherit;text-decoration:inherit;">egg shell colour

(0)

Philippe Gossart

La Condamine, Monaco

Consultant

Re: Forum: What is Egg Shell Quality and How to Preserve it?

04/25/2011 | The laying hen nutrition is not every where in the world an exact science.
We have a lot of various parameters, strains, raw matrials, production management etc…etc…etc…
For these reasons we need not to forget the basics…
Nutrition, means…Digestion, means …Absorption.
For long time, nutritionnists have forgotten an essential organ : the Pancreas.
Today, with the sodium butyrate we have the exceptional opportunity not to only think the action of stomach or intestine but also…pancreas.
Nutrition needs to be more & more functional… to help by itself.
Yes, sodium butyrate is before all a functional product.
Functional to the attraction to eat ( feed intake)
Functional to the germs control (less germs in feces)
Functional to the size of villi ( over 30% length)
Functional to the pancréas sécrétion juice (execrine & endocrine)
Functional to the immunity (intestine is the first disponible energy)
All of these are very good, but there is a constraint
Sodium butyrate needs to be dissociated in the intestine, and not before
Sodium butyrate needs to be strongly present in the intestine & not with homeopathic dosage… the more you use …2kg, 3kg, 4kg… the more it works.
Sodium butyrate seems be the true antibiotic substitute.
I never said (Luc) that Calcium butyrate was a bad product .
I only said that sodium salt have a the largest bibliography (X100 than calcium)
I only said that calcium salt is superfluous in laying hens… there still is a lot of calcium..
I only said that calcium salt is not advised for young animal (risk of calcium soap)
At last and not at least… I* said than Calcium butyrate is without osmotic effect, because the osmotic effect is strictly sodic … * ( the physiology said that…not me)
And when you know the high level and need of osmotic effects for the absorption mecanism… you can may be have some doubts about the calcium salt interest ?
But calcium salt can be still active for… the others parameters..
Anyway…
It is true (Luc) in 1995, I perfected and sold the first sodium butyrate for animal nutrition in the world. .. and like a… pater bonum…I continued to perfect it
Our expérience is laying hens and sodium butyrate
The problem is that we quickly stopped to promote the cracked, broked, dirty eggs advantage of sodium butyrate , because we had observed as well as a strong effects on the ESG ( egg specific gravity/ Prof Harms method) on the number of eggs, on the weight of eggs, on the decrease of salmonellas in the fèces, on the level of mortality, and on the length of laying…
You can understand that the only effect on the shell quality was into the background…
Why so nice result :
1 / because our new sodium butyrate product (patented) double buffer… with a longer dissociation in the time
2/ because the laying hens have long life, and with the diet rich in calcium there is like
a kératinisation playing as a filter on the absorption and assimilation.
3/ because our product is able through the progressive intestinal dissociation to suppress the kératinisation (around 40 weeks)of the villi and even to relaunch the size of the villi..
4/ and because It will be possible to see on the laying courbs an increase of all the parameters…
That’s why our new sodium butyrate double buffer is able to help the laying production by a strong functional stimulation effect.

Philippe Gossart

(0)

Philippe Gossart

La Condamine, Monaco

Consultant

Re: Forum: What is Egg Shell Quality and How to Preserve it?

04/25/2011 | The laying hen nutrition is not every where in the world an exact science.
We have a lot of various parameters, strains, raw matrials, production management etc…etc…etc…
For these reasons we need not to forget the basics…
Nutrition, means…Digestion, means …Absorption.
For long time, nutritionnists have forgotten an essential organ : the Pancreas.
Today, with the sodium butyrate we have the exceptional opportunity not to only think the action of stomach or intestine but also…pancreas.
Nutrition needs to be more & more functional… to help by itself.
Yes, sodium butyrate is before all a functional product.
Functional to the attraction to eat ( feed intake)
Functional to the germs control (less germs in feces)
Functional to the size of villi ( over 30% length)
Functional to the pancréas sécrétion juice (execrine & endocrine)
Functional to the immunity (intestine is the first disponible energy)
All of these are very good, but there is a constraint
Sodium butyrate needs to be dissociated in the intestine, and not before
Sodium butyrate needs to be strongly present in the intestine & not with homeopathic dosage… the more you use …2kg, 3kg, 4kg… the more it works.
Sodium butyrate seems be the true antibiotic substitute.
I never said (Luc) that Calcium butyrate was a bad product .
I only said that sodium salt have a the largest bibliography (X100 than calcium)
I only said that calcium salt is superfluous in laying hens… there still is a lot of calcium..
I only said that calcium salt is not advised for young animal (risk of calcium soap)
At last and not at least… I* said than Calcium butyrate is without osmotic effect, because the osmotic effect is strictly sodic … * ( the physiology said that…not me)
And when you know the high level and need of osmotic effects for the absorption mecanism… you can may be have some doubts about the calcium salt interest ?
But calcium salt can be still active for… the others parameters..
Anyway…
It is true (Luc) in 1995, I perfected and sold the first sodium butyrate for animal nutrition in the world. .. and like a… pater bonum…I continued to perfect it
Our expérience is laying hens and sodium butyrate
The problem is that we quickly stopped to promote the cracked, broked, dirty eggs advantage of sodium butyrate , because we had observed as well as a strong effects on the ESG ( egg specific gravity/ Prof Harms method) on the number of eggs, on the weight of eggs, on the decrease of salmonellas in the fèces, on the level of mortality, and on the length of laying…
You can understand that the only effect on the shell quality was into the background…
Why so nice result :
1 / because our new sodium butyrate product (patented) double buffer… with a longer dissociation in the time
2/ because the laying hens have long life, and with the diet rich in calcium there is like
a kératinisation playing as a filter on the absorption and assimilation.
3/ because our product is able through the progressive intestinal dissociation to suppress the kératinisation ( around 40 weeks)of the villi and even to relaunch the size of the villi..
4/ and because It will be possible to see on the laying courbs an increase of all the parameters…
That’s why our new sodium butyrate double buffer is able to help the laying production by a strong functional stimulation effect.

Philippe Gossart

(0)

Ding Li

Dalian, Liaoning, China

Marketing Manager

Re: Forum: What is Egg Shell Quality and How to Preserve it?

05/08/2011 | One question for the author: If we feed high level of fat-soluble vitamins in order to improve color of the egg shell, which should be the right dosage? and how long will see a significant improvement?thank you.

(0)

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