蛋壳质量随着蛋鸡周期的延长而下降。蛋壳质量是一个至关重要的特征,不仅影响消费者的偏好,也会影响生产者的经济盈利能力。蛋壳超微结构由乳头组成,栅栏,和垂直晶体层。壳结构的任何缺陷都会导致蛋壳质量的降低。斑点,半透明,粉刺,软蛋壳是常见的缺陷,会给农民带来巨大的经济损失,并给消费者带来食品安全问题。因此,减少有缺陷的蛋壳对家禽生产至关重要。蛋壳质量的缺陷归因于遗传因素和外部环境刺激。因此,可以通过选择性育种和对温度等成分的环境控制来进行改进,水分,和饮食配方平衡。在这次审查中,主要蛋壳质量缺陷的分子机制(斑点,半透明,粉刺,破碎,和软壳蛋)以及相关的改进方法详解。我们希望这篇评论将成为家禽生产管理和有效提高蛋壳质量的有用资源。
The eggshell quality declined with extending of chicken laying cycles. Eggshell quality is a crucial feature that not only affects consumer preference, but also influences producers\' economic profitability. The eggshell ultrastructure consists of mammillary, palisade, and vertical crystal layers. Any defect in shell structure results in a reduction in eggshell quality. Speckled, translucent, pimpled, and soft eggshells are common defects that cause significant financial losses for farmers and food security concerns for consumers. Therefore, reducing the faulty eggshells is critical for poultry production. Defective eggshell quality has been attributed to hereditary factors and external environmental stimuli. As such, improvements can be carried out through selective breeding and environmental control of components such as temperature, moisture, and diet formula balance. In this
review, the molecular mechanisms of the main eggshell quality defects (speckled, translucent, pimpled, broken, and soft-shell eggs) and the relevant improvement methods are detailed. We hope this
review will serve as a useful resource for poultry production management and effectively increasing eggshell quality.