The Relationship and Interaction Mechanisms between Eggshell and Bone Qualities in Aged Laying Hens
Recently, the Poultry Nutrition and Feed Innovation Team from the Institute of Feed Research, Chinese Academy of Agricultural Sciences revealed the relationship and interaction mechanisms between eggshell and bone qualities in aged laying hens. The related findings have been published in the Journal of Animal Science and Biotechnology.
Cracked eggs and brittle bones in aged laying hens are two important issues constraining the high-quality development of the laying hen industry in China. Approximately 40% of the calcium involved in eggshell calcification derives from bone resorption, suggesting a potential interaction between the eggshell formation and bone remodeling processes, ultimately affecting eggshell and bone qualities. Exploring the interaction mechanisms between the eggshell and bones contributes to a more comprehensive understanding of the mechanisms underlying the decline in eggshell and bone qualities in aged laying hens.
The current study compared the differences in eggshell quality, bone parameters, uterine physiological characteristics and the bone remodeling processes of aged laying hens (80 weeks of age) with high or low eggshell breaking strength. The results showed that, in aged laying hens, the lower eggshell breaking strength may be attributed to a declined calcium transport due to uterine tissue damages, which could affect eggshell calcification, leading to a weak ultrastructure. Impaired calcium transport in the uterus may result in reduced femoral bone resorption and increased humeral bone formation to maintain a better bone quality in laying hens with low eggshell breaking strength. Blood hormones such as parathyroid hormone, 1,25-dihydroxyvitamin D3, and 25-hydroxyvitamin D3 may be acting as mediators involved in signaling between uterus and bones.
This study was supported by the National Natural Science Foundation of China (32172743), China Agriculture Research System (CARS-40) and the Agricultural Science and Technology Innovation Program (ASTIP) of the Chinese Academy of Agricultural Sciences.
Original link: https://doi.org/10.1186/s40104-023-00986-2
Source: Yu Fu, 353233219@qq.com
