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The relation between sodium chloride concentration in drinking water and egg-shell damage
1Department of Animal Husbandry, University of Sydney, Camden, NSW, Australia.
The British Journal of Nutrition
|November 1, 1987
Summary
Adding sodium chloride to drinking water significantly increased egg-shell defects in laying hens. Even after water was normalized, shell quality remained impaired, impacting poultry production.
Area of Science:
- Animal Science
- Poultry Science
- Animal Nutrition
Background:
- Eggshell quality is crucial for poultry production and profitability.
- Laying hen performance can be influenced by water and electrolyte balance.
Purpose of the Study:
- To investigate the impact of sodium chloride (NaCl) in drinking water on eggshell quality in laying hens.
- To determine the persistence of eggshell defects after NaCl withdrawal.
Main Methods:
- Laying hens were provided drinking water with increasing concentrations of NaCl (up to 600 mg/l).
- Eggshell defects and quality measurements were recorded.
- Birds were subsequently placed on normal water to assess recovery.
Main Results:
- A linear increase in eggshell defects and decrease in eggshell quality was observed with rising NaCl concentrations.
- A 3-fold increase in damaged eggshells occurred at 600 mg/l NaCl.
- Shell defects persisted even after 5 weeks of normal water and after an induced rest period.
Conclusions:
- Increased NaCl in drinking water negatively affects laying hen eggshell quality.
- The detrimental effects on eggshell integrity can be long-lasting, even after returning to normal water conditions.
- These findings highlight the importance of water quality management in poultry farming.