Influence of Calcium and Ascorbic Acid on Egg Quality

Abstract

HOLMES et al. (1940) determined the ascorbic acid reserves of laying hens after a 52 week period of production on a diet of practical ingredients. While the reserves of the high producing birds were somewhat less than those producing at a lower level the authors concluded that even the high producers had received an excess of ascorbic acid. Heywang and Kemmerer (1955) found no difference in egg weight or shell thickness when Leghorn hens, maintained at a high environmental temperature, were fed supplementary ascorbic acid as compared with birds not receiving the added vitamin. Furthermore, Hunt (1960) reported that egg specific gravity was not influenced by ascorbic acid in hens fed practical diets under conditions of high or normal environmental temperatures. Nor did the vitamin alter specific gravity significantly when fed in conjunction with a low calcium diet or diets containing ammonium chloride or methyl-thiouracil. In contrast to the above…