EFFECT OF DIETARY CALCIUM LEVEL ON EGG PRODUCTION AND EGG SHELL QUALITY IN BROILER BREEDER HENS FROM 36 TO 60 WEEKS OF AGE
- SourceAvailable from: ZLata Kralik
- "Analysis of our results and comparison with the above mentioned values for shell thickness led to conclusion that values obtained for both examined groups of eggs (conventional and omega-3) in both measurements (fresh and stored eggs) were within the optimum interval, while values referring to shell strength were slightly below recommended values. Conventional eggs exhibited less weight, as well as less shell thickness of eggs stored at +4 °C for 28 days if compared to fresh eggs, which correlates to statements of Farooq et al. (2001), Zita et al. (2009), Aygun and Yetisir (2010), Moreki et al. (2011). Omega-3 stored eggs weighed less, but had thicker shell, which was not correlating to results of above mentioned authors. "
Conference Paper: Effect of storage period on the quality of table eggsAnimal Science Day, Kaposvar; 01/2014