Eggshell supplementation in poultry diets has gained attention as a potential alternative to conventional calcium sources, such as limestone, in enhancing eggshell quality and supporting overall hen performance. This chapter explores the nutritional benefits of incorporating eggshells into the diets of laying hens, focusing on their effects on egg production, laying performance. The methods of processing eggshells— including washing, sterilisation, drying, and grinding—are examined to achieve the optimal particle size for improved digestibility and nutritional value. Smaller particle sizes are shown to enhance bioavailability and calcium utilisation. Furthermore, the chapter compares the performance of hens receiving eggshell-based calcium to those fed with traditional sources. The potential environmental and economic benefits of using eggshells, which are readily available as waste from various industries, are also discussed. Ultimately, eggshells are shown to be a viable and sustainable calcium source that can effectively substitute limestone in poultry diets.
Author (s) Details
Mariem Saidani
Research Unit of Biodiversity and Resource Development in Mountain Areas of
Tunisia (UR17AGR14), Higher School of Agriculture of Mateur, University of
Carthage, Mateur, Tunisia.
Manel Ben Larbi
Research Unit of Biodiversity and Resource Development in Mountain Areas of
Tunisia (UR17AGR14), Higher School of Agriculture of Mateur, University of
Carthage, Mateur, Tunisia.
Naceur M’Hamdi
Animal and Food Resources Laboratory (LRAA), National Agronomic Institute
of Tunisia, University of Carthage, Tunis, Tunisia.
Please see the book here:- https://doi.org/10.9734/bpi/asti/v2/5487.
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