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The quality of the eggshell is paramount to both producers and consumers. In particular, it is very important in upholding the hygiene of eggs, as any damages or cracks will make the eggs more susceptible to bacterial contamination.
On the other hand, both eggshell formation and laying processes are quite taxing on the hen’s body. This is why the production of eggs and the quality of the eggshell deteriorate as the hens age during the laying period.
Maintaining egg production and while upholding eggshell quality through extended production cycles (until hens are 100 weeks old) is a major challenge for the industry, which can be achieved through selection programs genetically assisted and adequate nutrition of the hens during the laying period.
Sustainable food production is one of the most important challenges in our society in a context of constant world population increase. The egg is one of the most complete, important and affordable foods in our diet, rich in proteins, vitamins and fatty acids. However, the poor quality of the eggshell is a major food safety risk, since eggs with a damaged shell are more easily contaminated with bacteria (Salmonella) (Travel et al., 2011).
In this article we will describe in detail the structure of the shell, its formation and what factors determine its quality and how it can be improved.
The eggshell in detail …
Eggshell is a thin mineral layer (approximately 350 microns thick) that protects the egg’s contents from mechanical impacts, dehydration, and contamination by microorganisms (Nys et al., 1999; Hincke et al., 2012). This layer is perforated by numerous pores that allow the exchange of gases necessary for the embryo to breathe. It also supplies the calcium necessary for its skeletal development.
The eggshell is made up of organic membranes, the mineral layer and the cuticle that covers the outer surface of the shell (Figure 1).
Figure 1. Ultrastructure and microstructure of eggshell. Electron microscopy images of the outer surface of the eggshell with the cuticle (A) and of the shell cross section (B) .PL, ML and SM: palisade layer, mamillary layer and membranes, respectively. The scale bar equals 100 microns.
Egg shell membranes are a network of collagen fibers (mainly type X), glycoproteins, and proteins. There is a thinner inner membrane located above the limiting membrane surrounding the albumen, and a thicker outer membrane attached to...
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