Mycotoxins and eggshell quality: cracking the problem

Abstract

Good eggshell quality is essential for preservation of egg contents and embryonic life. Eggs with poor shell quality are rejected both as table eggs and as hatching eggs, leading to heavy economic losses. Dietary mycotoxins in laying hens can predispose them to or precipitate eggshell defects. Effects of various mycotoxins on poultry eggshell quality are reviewed. Methods in practice for alleviation of these effects have been discussed.