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QUALITEGG improves egg quality and layer performance

Published: May 27, 2009
Source : Norel & Nature newsletter
An egg is composed of three major parts, shell, albumen and yolk. While yolk colour can be adjusted by using pigments, managing shell and albumen quality is not so easy.

In general, egg quality tends to deteriorate as hens get older, especially the egg shell, which becomes weaker. Shell strength is greatly influenced by the minerals and vitamins in the hen's diet, particularly calcium, phosphorus, manganese and Vitamin D.

On the other hand albumen quality is important because runny, thin albumen which quickly spreads upon breaking out of the egg is not well accepted by consumers. Such eggs also interfere with food preparation (e.g. bakery).

Albumen quality is mostly influenced by age of the hen although there is some evidence that some compounds in the diet may also play a role: trace minerals, vitamins (e.g. ascorbic acid), amino acids and other nutritional factors.
QUALITEGG, designed and produced by NOREL&NATURE, is an egg quality improver for layers and breeders. In a recent trial conducted in Thailand for 32 weeks in a farm with 140,000 birds, QUALITEGG (1.5 kg per MT) was compared with a control group.

Performance parameters as well as egg quality were improved. This resulted in a 19% more profitable production for the houses using QUALITEGG.
Source
Norel & Nature newsletter
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Mentioned in this news release:
David John Owsley
Anpario
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