SHELLVIN: BOOSTING EGGSHELL INTEGRITY FOR OPTIMAL POULTRY PRODUCTION

The eggshell is an important structure of an egg, as it forms an embryonic chamber for the developing chick, providing mechanical protection, a controlled gas exchange medium and it is a container for the market egg, providing protection of the contents from pathogens and a unique package for a valuable food.?Balancing proportion between calcium, phosphorus, vitamin D3?and the hormonal system in calcium metabolism during egg formation is important for eggshell quality.?

COMPOSITION OF THE EGG SHELL

The eggshell contains about

·94- 97% calcite (calcium carbonate mineral)?

·2% organic matrix (proteins)

The complex structure of the eggshell is the end result of the interaction between calcium carbonate crystals and organic matrix molecules.

?Key organic matrix proteins like ovocleidin-17, ovotransferrin, and osteopontin play important roles in regulating mineralisation, crystallographic texture and biomechanical properties of eggshell.

Egg shell cracking is one of the major concerns for the farmers as it causes pathogenic contamination and economic loss throughout the world. Estimates for the incidence of broken eggs in commercial production range from 6 to 8% of all eggs produced which have a negative impact on the profitability of any egg producer. However, incomplete hairline-cracked eggs are less obvious upon visual inspection and may inadvertently be used in commercial poultry which can lead to reduced hatchability and increases risk of contamination.?

There are also external egg quality issues related to other shell defects like rough shells, misshapen eggs, body-checked eggs, shell-less eggs and stained or dirty floor eggs which do not necessarily result in egg breakage but give rise to increased risks of contamination along with lower hatchability and consumer acceptance.

FACTORS AFFECTING EGG SHELL QUALITY IN POULTRY-

Inadequate calcium intake and the factors affecting availability of essential organic matrix proteins can lead to degradation in eggshell quality. Approximately 60 to 75% of shell calcium (Ca) is derived directly from the?diet. While calcium is important for eggshell formation, the role of organic matrix proteins like ovocleidin-17, ovotransferrin, and osteopontin is also significant. These proteins are crucial for the appropriate mineralization and structure formation of the eggshell, ensuring its strength and quality. The availability and activity of these proteins, along with minerals like phosphorus, zinc, manganese, and vitamin D are key factors that can greatly enhance eggshell quality. Improving these proteins' effectiveness along with calcium supplement can lead to stronger and more resilient eggshells.

IMPROVE EGG SHELL QUALITY WITH SHELLVIN….

SHELLVIN is an organic eggshell supplement for poultry which helps overcoming calcium deficiencies, positively influences the formation of the shell ultra-structure. It contains organic calcium, shell enzyme co-factors, vitamin D3 absorption enhancer, and a precursor of the organic matrix of shell along with minerals which helps to decrease eggshell cracking. SHELLVIN triggers the organic constituents (proteins) of the egg shell matrix to modify the morphology of calcite crystals which eventually improves the texture and reduces thin egg shells in poultry.

BENEFITS –

Ensure stronger eggshells and healthier hens with SHELLVIN!

References on request