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The influence of different levels of dietary calcium upon egg-shell thickness, with a study of the relationship between egg-shell thickness and porosity

Published online by Cambridge University Press:  27 March 2009

Cyril Tyler
Cyril Tyler
Affiliation:
The University, Reading
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Extract

1. The influence of different levels of dietary calcium upon egg-shell thickness and uniformity of egg-shell thickness is discussed.

2. The low calcium diet caused a gradual thinning of the shell, but no soft-shelled eggs were laid.

Information

Type
Research Article
Information
The Journal of Agricultural Science , Volume 36 , Issue 2 , April 1946 , pp. 111 - 116
Copyright
Copyright © Cambridge University Press 1946

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References

REFERENCES

Buckner, G. D. & Martin, J. H. (1920). J. biol. Chem. 41, 195.CrossRefGoogle Scholar
Taylor, L. W. & Martin, J. H. (1928–9). Povlt. Sci. 8, 39.Google Scholar
Tyler, C. (1945). J. agric. Sci. 35, 168.CrossRefGoogle Scholar