Responses in egg shell quality to sodium chloride supplementation of the diet and/or drinking water

Abstract

1. Supplementing the drinking water of 50‐week‐old laying hens with sodium chloride (NaCl) concentrations between 0.5 and 2 g/l for 7 weeks significantly increased the incidence of egg shell defects and significantly decreased egg shell quality. Dietary NaCl concentrations between 0 and 2 g/kg had little effect on this response.

2. At similar total NaCl intakes egg shell defects were much greater when the NaCl was obtained from the drinking water rather than from the diet.

3. Hens producing eggs with defective shells as a result of receiving saline drinking water failed to recover the ability to lay eggs with good shells after 8 weeks on normal water.

4. The increased incidence of shell damage was not related to decreased food intake or increased egg weight or production.