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Research Note: Changes in eggshell quality and microstructure related to hen age during a production cycle
Cristina Benavides-Reyes1, Elisa Folegatti2, Nazaret Dominguez-Gasca1
1Department of Mineralogy and Petrology, University of Granada, 18002 Granada, Spain.
Poultry Science
|July 19, 2021
Summary
Eggshell strength significantly declines with hen age due to altered shell microstructure, not just thickness. Changes in mammillary density and crystal size impact eggshell quality and safety.
Area of Science:
- Poultry Science
- Animal Science
- Materials Science
Background:
- Eggshell quality is crucial for poultry production and food safety.
- Eggshell quality deteriorates with increasing hen age, impacting economic viability.
Purpose of the Study:
- To investigate age-related changes in eggshell structure and composition.
- To understand the microstructural basis for eggshell quality decline in aging hens.
Main Methods:
- Utilized optical and electron microscopy, X-ray diffraction, and infrared spectrometry.
- Analyzed eggshell ultrastructure, microstructure (mammillary density, crystal size/orientation), and cuticle composition at different hen ages (33, 45, 67 weeks).
Main Results:
- Eggshell breaking strength decreased by 25% from 33 to 67 weeks.
- Reduced mammillary density and increased calcite crystal size were observed in older hens.
- A decrease in cuticle amount and internal egg quality (albumen height) correlated with hen age.
Conclusions:
- Age-related decline in eggshell strength is primarily linked to microstructural changes, particularly reduced mammillary density and larger crystal size.
- These microstructural alterations negatively affect eggshell mechanical properties and cohesion.
- Decreased cuticle and internal egg quality raise concerns for egg safety and overall product value.
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