With the rapid development of the poultry industry, the circulation of eggs has become more and more widespread, the distance is getting farther and farther, and the cycle is getting longer. This puts forward a higher demand for the quality of the eggshell: the surface of the eggshell should be smooth and hard. Be hard, unbreakable and bright in color. However, more and more foreign factors have affected eggshell quality and egg quality, causing undue losses for breeders. The specific influencing factors are as follows:
First, the disease (infectious disease) factors (a) virus disease
1. Newcastle Disease (ND): Once NDs are infected, the egg production rate will generally decrease by 20-40%, the color of the eggs will become lighter (brown shell egg system), the eggshell will become thin, break easily, and the ground eggs will increase significantly. Convalesce eggs increased.
2. Bird flu (AI): After laying hens are infected with AI (H5 or H9), the laying rate generally drops by 30% to 60%, and severe cases may lose their production. After 5 days of infection, the color of the eggshell became lighter, the hardness decreased, the shell eggs increased, and the breakage rate increased.
3. Egg Drop Syndrome (EDS-76): This disease is an adenovirus-caused infectious disease that mainly affects eggs at the peak of egg production. Mainly manifested as decreased egg production rate, increased soft-shelled eggs, faded eggs and shellless eggs. The egg production rate dropped by 10 to 30%, the egg breakage rate reached 38 to 40%, and shellless eggs, soft-shelled eggs, and sand shelled eggs were up to 20%, and the quality of eggs was also reduced.
4. Infectious laryngotracheitis (ILT): The disease causes changes in eggshell quality mainly in severely affected chickens. Eggs produced by large groups of chickens are normal. Eggs from diseased chickens, eggshells fade, and soft shell eggs increase.
5. Infectious bronchitis (IB): After laying flocks of chickens infected with IB, the egg production rate decreased by 20-50%. In the recovery period, a large number of deformed eggs such as faded eggs, small-shaped eggs, and long eggs appeared. The eggshell was rough and the egg white was clear. Thin as water. If the IB variant (4/91) causes the infection of laying hens, the egg production rate will decrease by 20-40%, the eggshell color will become lighter, and deformed and small eggs will increase.
(b) Bacterial diseases
1. E. coli disease: Egg-laying chicken colibacillosis mainly causes egg-dropping peritonitis and salpingitis. Eggs produced by layer-laying chickens have thinned eggshells, many spots, and increased sand shell and soft shell eggs.
2. Salmonellosis: Chronic chicken fleas caused by Salmonella breve, which often produces faded eggs and small eggs.
3. Infectious rhinitis (IC): The disease is mainly secondary to E. coli, leading to salpingitis. The ratio of diseased chickens producing shelled eggs, spotted eggs, soft shelled eggs, or shellless eggs increased.
Second, the climatic factors Egg normal egg production temperature is 18-23 °C, temperature fluctuations of 3 °C generally can not lead to large changes in chicken production. However, once the summer heat has been reached and the outside temperature exceeds 30°C, there is no necessary cooling device in the laying house. This will inevitably lead to an increase in the frequency of chicken respiration, an increase in thirst, a decrease in feed intake, and excessive CO2 exhalation. CO2 The reduced ability to form calcium carbonate with calcium ions will inevitably lead to thinner eggshells and increased fragmentation. This is what we often call "alkaline breathing." Feed intake decreased, and the amount of calcium and phosphorus consumed by chickens decreased. It also caused changes in eggshell quality from another perspective.
Third, management factors
1. Frightening stress: sudden incarnation of animals such as dogs, cats, rats, etc., or sudden changes in the breeder's or breeder's clothes, often causes the flock to “flockâ€, and in the next few days, the soft shell of the eggs, without Shells and thin shells increased due to excessive frightening of the flock.
2, immune stress: laying hens in the normal production process should often strengthen the immune system against some viral diseases such as ND, AI, so as to avoid the formation of immunization gap, but after immunization, individual chickens often produce a few days of fading eggs, Soft shell eggs or shellless eggs, this is also due to stress caused.
3, the group is in a sub-health state: during the egg laying process, its physiological state and health status are constantly changing. Under normal circumstances, the higher the nutrient concentration of the feed, the better the management level, the better the climate, the better the health of the chicken; otherwise, long-term egg production of the flock may trigger sub-health status (nothing on the big surface, However, the quality of eggs produced by individual chickens is reduced, with faded eggs, speckled eggs, sand shell eggs, and even an increase in the rate of death.)
5. Sexual maturity and body maturation: We have always emphasized that the weight of the chicken and the age of opening must be synchronized, that is, sexual maturity and body maturation should be synchronized. Once the light is added in advance, feeding the production of eggs and the body is not fully developed, the chicken will produce longer shellless eggs, soft shell eggs, and even late can also cause premature aging.
IV. Nutritional factors Nutrition: The relationship between calcium, phosphorus, and vitamin D3 is complex. In the egg laying process, the hormone regulation system in the regulation of calcium metabolism is also very complicated. Excessive calcium or lack of calcium is detrimental to eggshell quality. An egg contains about 2g of calcium, so to ensure that the shell is of good quality, each layer needs to eat 4g of calcium per day on average because only 50%-60% of the dietary calcium is actually fully utilized during eggshell formation. There are two sources of calcium: diet and bone calcium. Before hatching, it is important to increase the body stock of high calcium diets for young hens. The content of phosphorus in eggshell is very small, about 20mg, and the content of egg content is 120mg. Even uneven distribution in the inner and outer layers of the eggshell. Phosphorus ions have an inhibitory effect on CaCO3, which lasts until the final eggshell formation.
Vitamin D3: The metabolite of vitamin D3 is required for calcium absorption. It is critical for calcium absorption and metabolism during eggshell synthesis. It is important for hens to absorb enough vitamin D 3 , which is the basis for the rational use of calcium and phosphorus.
5. The longer the laying age of chickens at day-age factors is (more than 380 days), the larger the eggs produced by chickens and the thinner the egg shells, the greater the breakage rate.
Sixth, why the gold treasure feed can solve the problem of eggshell quality?
1. After entering the intestinal tract, beneficial microorganisms in Gumba fermentation feed form dominant bacteria groups and restore and strengthen intestinal micro-ecosystem function.
The bacteria in the beneficial microorganisms themselves contain more active substances such as excellent proteins, rich vitamins, amino acid composition, animal growth promoting factors, and antiviral substances, which can be absorbed as nutrients by animals after they are added to feeds. Increased bird production, quality gain and disease resistance play a very important role.
2. The metabolites of probiotics in the fermented feed of Ginba, antibacterial substances, enzymes, organic acids, and vitamins.
Antibacterial substances include lipopeptides and bacteriocins, both of which have significant inhibitory effects on almost all pathogenic bacteria. Enzymes, including endogenous enzymes and exogenous enzymes, will colonize the intestine and will produce different enzymes according to feed intake, break down the crude fiber, wood fiber, etc. in the feed, making it a monosaccharide that can be absorbed. Amino acids and other small molecules. Organic acids can maintain the pH of the intestine, make the intestines appear acidified, can increase the content of amino acids in feed, activate pepsinogen, which is conducive to the absorption of iron, calcium and vitamin D, promote intestinal epithelial tissue development, and promote animal Grow. Vitamins have a significant improvement in intestinal health and eggshell color.
3. Acidifiers Acidifiers. In the aquaculture industry, a class of substances that can increase feed acidity (lower PH) are called acidifiers. Acidification of the feed can improve animal performance. It is one of the mechanisms that can increase the content of amino acids in feed, increase the utilization of protein and amino acids, and promote the growth of animals.
In the course of the action of the golden bacon fermentation fungus, the feed can significantly reduce the pH of the feed on the one hand, and acts as an acidifier, causing the gastric pH to decrease, thereby activating the conversion of pepsinogen to pepsin and promoting the decomposition of the protein. On the other hand, acidic substances can also reduce gastrointestinal motility, slow emptying time, and increase digestion and absorption rate. At the same time, due to the combination of acidic substances, it can promote the absorption of calcium, phosphorus and other minerals in the gastrointestinal tract. Feed acidification is also an important factor in improving dietary palatability. The acid in the diet can directly stimulate the taste bud cells in the oral cavity, which is the increase of saliva secretion and increase appetite, and the organic acid has a unique direction, which can mask the unpleasant smell in the feed.
Kinbago Fermentation Feed provides a variety of active substances, promotes digestion and absorption of animals, improves feed digestion and utilization, maintains intestinal microecological balance, and can effectively inhibit or eliminate the growth of pathogenic bacteria (such as E. coli and Salmonella) in the intestine. The beneficial bacteria flora increase, the digestion and absorption capacity of the intestine increases, and more nutrients are absorbed, either to produce eggs or to enhance the immune system, and to increase resistance to disease and stress. Therefore, reducing the incidence and mortality of livestock and poultry, and reducing the use of drugs, the healthy growth of animals, and the use of a large number of beneficial microbial activation of the body to improve the eggshell quality. Reduce the sand skin, soft shell, broken shell, improve economic efficiency.
More details about the fermentation bed, fermentation agent, microbial fertilizer and other exciting content, please pay attention to the Jinbi fermentation bed official website () or call our hotline: 010-62110749, 63623048, 13269217468 free hotline
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