影响鸡蛋蛋壳质量的因素分析与应对措施

Analysis on Influencing Factors of Eggshell Quality and Countermeasures

对于蛋鸡养殖户来说，鸡蛋品质无疑是非常重要的，而鸡蛋品质的好坏最直观的表现在蛋壳上：一是鸡蛋的破损率，大约6％～10％的鸡蛋由于蛋壳的质量差而造成损失；二是鸡蛋壳的颜色和光泽度。虽然蛋壳的颜色不能代表鸡蛋的营养是否丰富，但是许多国家都偏爱褐壳鸡蛋。文章对蛋壳的形成过程进行分析，并总结影响蛋壳破损率和蛋壳颜色的因素，找出能够提高蛋壳质量的营养措施。

Egg quality is very important for layer farms. Eggshell quality is the most obvious index to evaluate the egg quality. Cracked or broken eggshell is one of the factors. It was reported that cracked or broken shells account for 6% to 10% o（ all eggs. Another factor is the color of eggshell. Although the color has nothing to do with the nutrition of the egg,people in a lots of countries may prefer for brown-shell eggs. The objective of this review was to describe the formation of the eggshell,summarize the factors affected egg shell quality and color,and then provided some solutions to improve the eggshell quality and reduce the economic loss caused by poor eggshell.