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The relation between sodium chloride concentration in drinking water and egg-shell damage

Published online by Cambridge University Press:  09 March 2007

Derick Balnave  and
Israel Yoselewitz
Derick Balnave
Affiliation:
Department of Animal Husbandry, University of Sydney, Werombi Road, Camden, NSW 2570, Australia
Israel Yoselewitz
Affiliation:
Department of Animal Husbandry, University of Sydney, Werombi Road, Camden, NSW 2570, Australia
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Abstract

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1.A significant linear increase in egg-shell defects from 60-week-old laying hens, and corresponding significant linear decreases in various egg-shell-quality measurements, were observed in response to increasing concentrations of sodium chloride in the drinking water, to the maximum concentration of 600 mg/l used in the present study.

2. The incidence of damaged egg shells was increased 3-fold by including NaCl in the drinking water at a concentration of 600 mg/l.

3. Shell defects declined when birds were placed on normal water for 5 weeks but were still 1.4- to 2.1-fold greater than control values.

4. After an induced rest from lay on normal water, shell defects were still 1.3- to 3.2-fold greater in birds which had previously received the NaCl in the drinking water.

5. The increased incidence of shell damage was not related to decreased food intake or increased egg weight or production.

Type
General Nutrition papers
Information
British Journal of Nutrition , Volume 58 , Issue 3 , November 1987 , pp. 503 - 509
Copyright
Copyright © The Nutrition Society 1987

References

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