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Abstract
1. From 36 to 43 weeks of age 210 White Leghorn laying hens were used to study the relationship of plasma calcium and phosphorus concentrations to egg‐shell quality when saline drinking water was given.
2. Seven experimental treatments in which different amounts of sodium chloride were supplied by the food and/or the drinking water were compared.
3. Increasing salt intake through the drinking water or the food reduced shell thickness and shell calcium, and increased the numbers of damaged eggs. Sodium chloride given in the drinking water was more effective in reducing shell quality and increasing plasma calcium and phosphorus than sodium chloride given in the food.