EUROSHELL-102

Product Code: EUROSHELL

There is no simple solution for egg shell quality problems that can response to the problem directly. These problems depend on a number of factors such as genetic age, laying time, diseases, environmental factors etc. cause essential economic losses.

Egg shells are formed by calcium carbonate ions’ being stored on organic matrix comprised of the combination of protein and muco polysaccharides. It is stated that Mn which is necessary during the formation of protein and muco polysaccharide structure which constitutes organic matrix plays an important role in the formation of egg shell. On the other hand, it is stated that carbonic anhydrates enzyme and Zu which is the cofactor of this enzyme play an important role in the reaction of formation of bicarbonate ions from water and carbon dioxide. Thus, that is sure that a malfunction in the metabolism of Mn and Zn or not being able to provide these elements sufficiently will affect the quality of egg shell.

Trace mineral needs of poultry are usually provided from inorganic minerals. Because digestibility of these sources are low, Phytin Phosphorus which is redundant especially in grain-soybean-weighted rations are formed insoluble compounds with trace elements and by considering economic losses caused by adding trace element more than necessary into the ration in order to meet the demand and by considering environmental pollution arisen from mineral amount discharged with feces, usage of organic-mineral compounds for feeding poultry has gained importance in the last years.

It has been stated that in EURO Shell addition to the ration has increased egg yield, egg weight and utilizing from the feed in some studies made with egg hens. In addition to this, it has been stated that in EURO Shell addition has positive effects on increasing the weight of egg shell, egg shell rate and thickness and quality of shell, reducing dirty shells, and reducing broken egg rate.

Definition of the Product;

It is a sophisticated product having egg shell formation factors within, which has organic minerals having a balanced composition, natural yeast cell wall, egg shell matrix formers, calcium absorption regulators, epithelia protective and minerals preventing being toxified, and has the characteristics of egg white improving, and shelf life lengthening.

EURO Shell Composition

Vitamins / Organic Minerals / Amino acids / Calcium and Phosphorus Sources / Yeast Cell Wall

EURO Shell Usage Rate

It is put into the feed at the rate of 1.0 – 2.0 kg/ton to increase the quality of egg shell in old flocks. In flocks where there are intensive broken eggs, it is put into the feed at the rate of 2.0 kg/ton.

Indications

It involves minerals necessary for the formation of egg shell.
It forms egg shell matrix and provokes collagen formation.
It causes the egg weight to increase.
Because it provides the absorption of minerals at the rate of 100 % with a mineral binding technology to the only amino acid in the world, It improves the quality of egg shells of brood and egg hens and strengthens their bone structures with organic Zn and Mn within its content.
It increases the egg yield and supports the increase of immunity with natural yield increaser, intestine regulating natural yeast cell wall within.
With the improvement in the quality of egg shell and albumen, it lengthens egg shelf life.
It supports the working of enzymes with organic minerals within.
It prevents thinning and egg membrane cracks because of heat stress.
In Toxications and D3 vitamin deficiencies, it improves deformed egg shall formation.
It decreases the rate of dirty eggs.
Formation of Egg



Egg shell

The color of egg shell shows differences according to animal it belongs. The egg shell color of some hen races, which is Brown, results from porphyries. There is no relation between the color of egg shell and its compound.

The outer cover of the egg, the shell comprises 10-11% of total egg weight. Egg shell is comprised of mineral and organic substances and water, it is formed with protein web at the rate of 3-4% and inorganic salts which have accumulated and settled at the rate of 95-96%. In the table is seen chemical compound of egg shell.

Egg shell, which protects egg from external factors, has about 300-350 micrometers thickness. The calcium content of the eggshell is approximately 1.7-2.5g. It has hard porous structure. These pores contain humidity and gas.



Factors affecting Structure of Egg Shell and quality of the Shell:

Egg shell is connected to inner part with two membranes. Both of these membranes are next to each other except for the flat part of the egg. They separate on the wide part of the egg to form an air space. Spongy layer forms the main part of egg shell. This is the part which covers organic matrix. As Calcification develops, calcium carbonate is stored in this part. After shell membranes and cuticle layer have been removed, the remaining part (real shell) is comprised of almost completely calcium carbonate and in small amounts magnesium, phosphate and citrate and in smaller amounts sodium and potassium.

Hen egg shell’s being thick or thin is relevant to heredity to a great extent. However, it is affected by some factors such as especially feeding, and environment, age, season, diseases etc. to an important extent. Among the feeding factors are mainly calcium, vitamin D and manganese.

A) Misshaped Eggs:

If albumen quality is very poor and there is no sound foundation upon, which to build the true shell; The result can be the distinctive ‘crinkled’ shell typical of certain viral diseases. Misshaped eggs can also arise for other reasons. i.e, the shell may break in the shell gland during the formation process; The damage can be partly repaired but a bulge forms around the centre of the egg (an equatorial bulge). Any factor which causes disturbance to the birds 10-14 hours before the egg is laid is likely to increase the incidence of this fault.

B) Eggs having abnormal shells

Additional calcium may be deposited onto some eggs causing calcium splashing or a pink coloured egg. Typically these faults are caused by the egg remaining in the shell gland for an extended period. Often young flocks just coming into production are very susceptible to this defect. Any stresses or disturbances at the time when the egg is due to be laid will encourage the bird to retain the egg.

C) Soft and Weak Shelled Eggs

Soft and weak shelled eggs can be common in older birds, especially those which are nearing the end of the laying period, having produced a high output of eggs. Whenever they are seen in younger flocks, they can be associated with coated or rough shells. If an egg is retained in the shell gland for too long, the next ovulation takes place at the usual time but before the previous egg is laid. The second egg may spend less time than normal in the shell gland and the result is a soft or shell-less egg. In such cases, a hen may not lay an egg on one day, but may lay both a coated and a soft-shelled egg on the next.

D) Cracked Eggs

Egg shells can easily be damaged after the egg is laid and cracking is one of the most common reasons for downgrading. It may be due either to an inadequate egg shell being laid or to poor handling which may occur during collection, grading or transportation

E) Pierced Eggs

Breaks arisen from sharp corners in the cages and from hens’ pecking.

F) Dirty Shells

The egg can become affected with numerous contaminants including faecal material, dust, mud, litter (in non-cage systems), blood and the contents of other eggs. Then these cause dirty shells. Dirty eggs are not strong. It is not appropriate to wash them with water. Because membranes on the outer surface of the shell rise via water. It becomes easy for microorganisms to enter.

G) Cracks occurring while laying

Sometimes during the egg formation, the egg is cracked. Their crackable values are low while transportation and storage.

Advantages of the usage of Euro SHELL’s for Layer hens and Breeders

Eggs with deformed shape, which are rough and which are discolored, can be seen with naked eyes. Improvement provides better color formation on brown eggs.

It provides 8% gain on eggshell quality
It increases egg weight.
By increasing the eggshell quality, it decreases cracks and hidden cracks (min. %50)
It increases Peak productivity and it provides long productivity to continue at the high level for a long time.
It reduces the rate of dirty shells.
It provides a uniform flock during cultivating period.
It increases incubation productivity in breeder flocks.