The Physical and Chemical Characteristics of Eggshell Waste as Phosporus Fortification: its Effect on Egg Production and Eggshell Quality of Laying Hens

Abstract

ABSTRACT Two experiments were conducted to investigate the physical and chemical characteristic of phosphorus fortified eggshell waste by phosphoric acid and its effect on egg production and eggshell quality of laying hens. Experiments 1, eggshell waste was washed in water temperature of 80° for 15 minutes and then divided into 4 group. Group 1, eggshell waste without phosphoric acid (control) ; group 2, eggshell waste is soaked in phosphoric acid 3% for 15 minutes; group 3 : eggshell waste is soaked in phosphoric acid 4% for 15 minutes and group 4 eggshell waste is soaked in phosphoric acid 5% for 15 minutes. The total of bacteria, the phosphorus content and breaking strength were measured to evaluate the physical and chemical character of egg shell waste. Experiment 2 is the application of the result of experiment 1 in hens feed. Forty-eight laying hens (Isa Brown strain) at 25 weeks of age were used in this study. Completely Randomized Design used in this experiment. The results of this experiment showed that the increase concentration of phosphoric acid decreases the total of bacteria, increases the phosphorus content and decreases eggshell waste breaking strength. The different concentration of phosphoric acid had not significantly effect on egg production (feed intake, calcium intake, phosphorus intake, egg weight) and egg shell quality (eggshell weight, eggshell percentage, the calcium content). Key words: egg shell waste, bacteria, phosphorus fortification, egg production and eggshell quality.