Mechanism of Poor Egg Quality in Summer

Maven of diversified fields including Steve Jobs believes in Quality rather than quantity. In Poultry, quality egg even if less quantity can conquer more profit than the poor quality (cracked, soiled, smelled, less weight, misshapen, etc) but more in quantity eggs. Summer is the main culprit which can deteriorate the egg quality. Reactive Oxygen Species (ROS) are produced due to heat stress in the bird's body. There are 4 major sites in bird's body which are severely affected by these ROS and causes poor quality egg production:

1. Liver damage: Decreased Vit D3 Production

2. Small Intestine damage: Decreased Calcium and Phosphorus absorption

3. Shell gland damage: Decreased Carbonic anhydrase activity and Poor Calcium binding protein (Calbindin) concentration

Above mentioned 3 organs damage leads to poor eggshell quality results into cracked egg, broken eggs, misshapen eggs, etc.

4. Egg Yolk: Increase Malondialdehyde concentration (due to more lipid peroxidation)

Egg yolk is the main target of ROS and leads to poor quality of egg like less Hauge unit, steal smell, decrease color score, less egg weight and sub optimal nutritive value

In my next post, I am going to discuss the various management practices to mitigate the ill effect of summer on egg quality and quantity. Till that, stay connected! Happy reading!