Sodium chloride concentration in drinking water and eggshell quality

Area of Science:

• Animal Science
• Poultry Nutrition
• Egg Quality

Background:

• Dietary salt (sodium chloride, NaCl) is essential for poultry, but excessive levels can impact performance and eggshell quality.
• Previous research suggests potential negative effects of high NaCl on eggshell integrity.

Purpose of the Study:

• To investigate the impact of varying NaCl concentrations in drinking water on eggshell quality in White Leghorn hens.
• To determine if NaCl supplementation affects egg production, feed intake, water intake, or body weight.

Main Methods:

• Two experiments using 36- and 49-week-old White Leghorn hens were conducted over 6 and 5 weeks, respectively.
• Hens received drinking water with 0, 200, 400, 600, or 800 ppm NaCl.
• Eggshell defects, egg weight, specific gravity, and Haugh Units were assessed.

Main Results:

• Waterborne NaCl supplementation did not affect hen-day egg production, feed intake, water intake, or body weight changes.
• No significant adverse effects were observed on visually determined shell defects or egg specific gravity.
• Haugh Units remained unaffected by NaCl levels in the second experiment.

Conclusions:

• Supplementing layer drinking water with NaCl up to 800 ppm does not negatively impact eggshell quality or production parameters in White Leghorn hens.
• Findings contrast with some previous literature, suggesting a higher tolerance for NaCl in drinking water than previously reported.