The Effect of High Levels of Calcium, Fish Products and Sodium Bicarbonate on Egg Shell Quality

THE problem of poor egg shell quality continues to plague the poultry industry. In spite of the tremendous amount of work that has been done on the problem it would appear that the industry is no further ahead to-day in trying to put good shells on eggs throughout a complete laying cycle than was the case a number of years ago. It is true that studies involving calcium, phosphorus and vitamin D3 interrelationships and various other work has resulted in recommendations that have helped in the formulation of diets to-day that are superior in their ability to produce good shells than were rations a decade or two ago. However, the improved production of to-day's laying hen has placed additional stress for egg shell formation on the bird with the net result that a continuation or an accentuation of the egg shell quality problem exists. Some workers have reported an improvement . . .