Relationship of plasma calcium and phosphorus to the shell quality of laying hens receiving saline drinking water

1. From 36 to 43 weeks of age 210 White Leghorn laying hens were used to study the relationship of plasma calcium and phosphorus concentrations to egg-shell quality when saline drinking water was given. 2. Seven experimental treatments in which different amounts of sodium chloride were supplied by t...

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Bibliographic Details
Published inBritish poultry science Vol. 35; no. 5; p. 755
Main Authors Pourreza, J, Nili, N, Edriss, M A
Format Journal Article
LanguageEnglish
Published England 01.12.1994
Subjects
Animals
Calcium - blood
Chickens
Egg Shell - chemistry
Eggs - standards
Female
Oviposition
Phosphorus - blood
Sodium Chloride, Dietary
Water Supply
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Summary:1. From 36 to 43 weeks of age 210 White Leghorn laying hens were used to study the relationship of plasma calcium and phosphorus concentrations to egg-shell quality when saline drinking water was given. 2. Seven experimental treatments in which different amounts of sodium chloride were supplied by the food and/or the drinking water were compared. 3. Increasing salt intake through the drinking water or the food reduced shell thickness and shell calcium, and increased the numbers of damaged eggs. Sodium chloride given in the drinking water was more effective in reducing shell quality and increasing plasma calcium and phosphorus than sodium chloride given in the food.
ISSN:0007-1668
DOI:10.1080/00071669408417740