For a strong eggshell and a robust chicken
Good eggshell quality is of essential importance to the eggproducing and processing chain. From the time of laying through to use by the consumer, the eggshell must remain intact.
Due to the risk of microbial contamination and/or tainting, eggs with a poor shell quality are not sold as eggs for consumption, but go to the egg-processing industry. This is a devaluation of at least one euro cent per egg.
A poorer eggshell quality is mainly caused by a reduced capacity of the intestinal cells to absorb calcium. This may be a consequence of reduced functioning of the gut cells, as a result of age and/or gut infections. Short-chain fatty acids (such as butyrate) and etheric oils affect the intestinal flora and thus the conditions for mineral absorption. Some vitamins and trace elements are involved in the formation of collagen (in both bone and eggshell).
For problem flocks (e.g. with reduced intestinal health) and/or older hens (over 70 weeks), Twilmij has developed TWILMIX Eggshell.