Influence of Ascorbic Acid, Calcium and Phosphorus on Specific Gravity of Eggs

Abstract

A BENEFICIAL effect of dietary ascorbic acid on egg shell thickness has been reported by Thornton and Moreng (1958, 1959). For the most part this improvement has been observed under conditions of high environmental temperatures, although a beneficial effect at lower environmental temperatures has also been noted in certain instances. More recently, Thornton (1960 a, b) has reported an interaction between ascorbic acid and the calcium level on shell thickness, with responses appearing at the 2.5 and 3 percent calcium levels in contrast to the 2 percent calcium level. In addition, more consistent improvements have been obtained with rations containing 13 as compared to 17 percent protein. In the course of our investigations on egg shell quality as related to calcium intake, we have had occasion to assess the value of ascorbic acid under our experimental conditions using both normal size and dwarf White Leghorn layers. The dwarf birds have …