Hostname: page-component-cd9895bd7-mkpzs Total loading time: 0 Render date: 2024-12-25T06:54:04.575Z Has data issue: false hasContentIssue false
  • English
  • Français

The influence of different levels of dietary calcium upon egg-shell thickness, with a study of the relationship between egg-shell thickness and porosity

Published online by Cambridge University Press:  27 March 2009

Cyril Tyler
Cyril Tyler
Affiliation:
The University, Reading
Get access Rights & Permissions [Opens in a new window]

Extract

1. The influence of different levels of dietary calcium upon egg-shell thickness and uniformity of egg-shell thickness is discussed.

2. The low calcium diet caused a gradual thinning of the shell, but no soft-shelled eggs were laid.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 36 , Issue 2 , April 1946 , pp. 111 - 116
Copyright
Copyright © Cambridge University Press 1946

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Buckner, G. D. & Martin, J. H. (1920). J. biol. Chem. 41, 195.CrossRefGoogle Scholar
Taylor, L. W. & Martin, J. H. (1928–9). Povlt. Sci. 8, 39.Google Scholar
Tyler, C. (1945). J. agric. Sci. 35, 168.CrossRefGoogle Scholar