Use of Ascorbic Acid to Prevent the Decline in Eggshell Quality Observed with Saline Drinking Water

Three experiments were carried out to determine the value of ascorbic acid in overcoming the poor eggshell quality problem associated with the use of saline drinking water. Laying hens were supplied with either town water or town water supplemented with NaCl, ascorbic acid, or a combination of NaCl and ascorbic acid. Supplementing the drinking water lf laying hens with NaCl (2 g/L) significantly increased the incidence of eggshell defects and significantly decreased eggshell quality. Simultaneous supplementation of the saline drinking water with ascorbic acid (1 g/L) prevented these detrimental effects. This response to ascorbic acid was dependent upon concentration. Ascorbic acid acted as a preventive rather than a remedial treatment: hens producing eggs with defective shells as a result of receiving saline drinking water failed to show any improvement in eggshell quality or any reduction in the incidence of eggshell defects when the saline water was supplemented with ascorbic acid.