Factors Influencing Thickness of Eggshell

The original work described in this paper was done as part of a project of the Kentucky Agricultural Experiment Station. In producing and handling market eggs, strong shells are desirable. Much of the loss through breakage, both on the farm and in transportation, is due to weak shells. It is common belief that poorly shelled eggs in incubation suffer excess evaporation and give poor hatchability. An understanding of factors contributing to the production of weak-shelled eggs should aid in preventing much of this trouble and loss. Factors affecting the thickness and strength of shell may be conveniently classed as pathological, nutritional and hereditary. PATHOLOGICAL FACTORS Ward and Gallagher (1922) state that inflammation of the oviduct may lead to the production of small eggs or shell-less eggs, the presence of certain organisms irritating the oviduct which in turn leads to the production of eggs abnormal in structure and form. It is . . .