First, how to reduce the rate of egg breakage Some professional households have an egg break rate of 4.5% to -10%. The high rate of egg breakage is a serious problem that affects the economic efficiency of the chicken industry. Comprehensive control measures must be taken to achieve good economic benefits. . 1. To meet the requirements of calcium and phosphorus, the calcium requirements of laying hens differ depending on the egg production rate, chicken age, temperature, feed intake, and calcium source. The optimum calcium content in laying hens' diets is between 3.2% and -3.5%. In the case of high temperature or high egg production rates, the calcium content can be added to 3.6% - 3.8%. However, since the quality of the eggshell varies with the age of the chicken and the feed intake, the level of calcium in the diet should be adjusted accordingly. The supply of phosphorus must also be met, but do not overdo it, or it will have an adverse effect on the shell. Phosphorus is best at 0.45%. Phosphorus determines the elasticity of the shell, and calcium determines the brittleness of the shell. 2. Meet the needs of vitamin D: Vitamin D can promote the metabolism of calcium and phosphorus, is conducive to eggshell formation and improve eggshell quality. The lack of vitamin D (especially vitamin D3) destroys the homeostasis of calcium and results in the formation of defective eggs. 3. Meet the needs of manganese: manganese is very important for the formation of the eggshell. Manganese deficiency can cause significant changes in the shape and structure of egg shells, resulting in a significant reduction in egg production and thinning and breakage of eggshells. Under normal circumstances, the feed contains manganese 55x10 (negative 6th power), that is, 55g of manganese per ton of feed, or 55mg of manganese per kilogram of feed, can meet the needs of various chickens, can make the eggshell hard, and Reduce the breakage rate. 4. Maintain the balance of essential amino acids: Methionine can increase the serum calcium content, promote bone calcium deposition, can increase egg production, egg weight and eggshell quality and reduce the breakage rate. 5. Adding sodium bicarbonate (baking soda): During the hot season, the chicken's breathing speeds up, thus draining excess body heat, thus also causing excessive exhalation of carbon dioxide, reducing the concentration of carbonate in the blood. This makes the main component of the eggshell ---- the source of calcium carbonate is not guaranteed, the quality of the eggshell is reduced, and the breakage rate is increased. Therefore, the addition of 0.5% sodium bicarbonate to the diet helps increase egg shell quality and relieve heat stress. 6. Feeding on time: According to the study, delaying normal feeding for 4 hours can make the eggshell strength of the egg laid in 1 day weaken. If the delay is 24 hours, the eggshell strength can be reduced for up to 3 days. 7. Pick up eggs: picking eggs is not a reason, but also a high rate of damage. Some people made observations at different intervals. They found that one egg was picked up in one hour. The rate of broken egg was 0.2%--0.3%. When the egg was picked up at intervals of 2 hours, the rate of broken egg rose to 1.0%--1.5%. Pick up eggs once in 4 hours, and the broken egg rate is as high as 2%-3%. Other improvements in environmental conditions, selection of chicken cages, timely elimination of old hens, and good preventive health care work can greatly reduce the rate of egg breakage. Second, how to reduce the weight loss of fresh eggs to reduce egg weight loss, evaporation of fresh eggs, weight loss is an invisible loss. At a relative humidity of 80% at 10°C, each egg loses 0.015 grams of weight per day, which is 0.025% of the egg weight. According to the experiments of Han Youwen and Others of the Northeast Agricultural College, fresh eggs were stored for 2 weeks in 21--24°C, water-free and heat-sourced indoor (summer) rooms. The weight of red preserved eggs was 1.27 grams, and the weight of white preserved eggs was 1.28 grams. The weight loss was 1.35%. And 1.87%. If it is stored too long in summer, there will be moldy dark spots on the surface or inside of eggs. Therefore, fresh eggs should be sold in time to avoid undue losses. Even if you can sell high prices sometimes, you can not make up for the economic losses caused by evaporative weight loss. China Agricultural Network Editor
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