Improving eggshell quality at high temperatures with dietary sodium bicarbonate

Area of Science:

• Animal Science
• Poultry Nutrition
• Environmental Physiology

Background:

• High temperatures negatively impact eggshell quality in laying hens.
• Maintaining eggshell integrity is crucial for poultry production and egg quality.

Purpose of the Study:

• To investigate the efficacy of dietary sodium bicarbonate (NaHCO3) in improving eggshell quality in hens exposed to heat stress.
• To determine if NaHCO3 supplementation enhances shell breaking strength and egg weight under high ambient temperatures.

Main Methods:

• Two experiments were conducted using end-of-lay hens housed at 30°C and 35°C.
• Hens received either a control diet or a diet supplemented with 1% NaHCO3.
• Egg quality parameters were measured as a proportion of values recorded at 25°C.

Main Results:

• Sodium bicarbonate supplementation significantly improved eggshell breaking strength in both experiments.
• Egg weight also improved with NaHCO3, particularly under continuous lighting.
• No adverse effects on the rate of lay or egg mass were observed; feed intake remained similar.

Conclusions:

• Dietary NaHCO3 is an effective supplement for enhancing eggshell quality in hens during heat stress.
• The benefits are realized when feed intake occurs during eggshell formation.
• NaHCO3 offers a viable strategy to mitigate heat stress impacts on poultry production.