Impact of Eggshell Supplementation in Laying Hen Diets on Performance and Eggshell Quality | Chapter 8 | Agricultural Sciences: Techniques and Innovations Vol. 2

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.

Spirulina as a Natural Feed Additive: Impact on Health and Performance of Broilers and Laying Hens | Chapter 5 | Agricultural Sciences: Techniques and Innovations Vol. 2

This chapter provides a comprehensive review of the effects of incorporating Spirulina into poultry diets, focusing on its impact on growth performance, immune function, egg production, microbial control, and overall poultry health. Spirulina, a blue-green algae known for its rich nutrient profile, including proteins, vitamins, minerals, and bioactive compounds, offers a range of benefits when included in poultry nutrition. Studies have shown that Spirulina supplementation improves weight gain, feed conversion ratio, and immune responses in both broiler chickens and laying hens. Additionally, it enhances the quality of eggs, particularly yolk pigmentation, without affecting feed intake. Furthermore, Spirulina demonstrates antimicrobial properties, contributing to improved gut health by promoting beneficial bacteria and reducing harmful microorganisms. The chapter also explores the optimal inclusion levels of Spirulina in poultry diets, offering insights into its potential as a natural, sustainable supplement to enhance poultry productivity and welfare. Through an analysis of recent research, this chapter highlights the scientific evidence supporting the inclusion of Spirulina as an effective and safe nutritional supplement for poultry farming.

 

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/v2/5421

 

Accumulating and Decreasing Profiles of Aldrin and its Epoxide, Dieldrin, in Hen's Egg Yolk | Chapter 7 | Chemistry and Biochemistry: Research Progress Vol. 4

This chapter presents the kinetic profiles of aldrin (AD) and its epoxide (= dieldrin, DD) in egg yolk to clarify their accumulation period and toxicity in chicken eggs. Laying hens were treated orally with a single dose of AD 1 mg/kg body weight. Concentrations (μg/g) of AD or DD in the yolk of eggs laid for 21 days after AD treatment were determined by normal phase HPLC. The limits of determination were 0.02 μg/g for AD and 0.03 μg/g for DD, respectively. After AD treatment, although the low levels of AD (mean 0.02–0.03 μg/g) were observed only during a three-day period (from 4th to 6th days), DD (mean 0.15 μg/g) was found already on the 2nd day, indicating that the epoxidation of AD to DD in the hen’s body is rapid. The highest level of DD (mean 0.40 μg/g) was detected on the 6th day, and then DD levels decreased slowly and were detected up to the 21st day. In this decreasing phase, the biological half-life of DD in the yolk was estimated to be 25.6 days. This study showed that in laying hens, AD, orally administrated, was rapidly metabolized to DD.

 

Author (s) Details

N. FURUSAWA
Graduate School of Human Life & Ecology, Osaka Metropolitan University, Osaka 558-8585, Japan.

 

Please see the book here:- https://doi.org/10.9734/bpi/cbrp/v4/4618