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LA CÁSCARA DE HUEVO SU ESTRUCTURA, SU FORMACIÓN Y QUÉ FACTORES AFECTAN A SU CALIDAD


La cáscara de huevo •

units + organic matrix (3.5 %).

Cuticle •

Pores

A thin mineral layer :made of calcite (CaCO3) crystal Excellent mechanical properties: A 0.33 mm 3.5 Kg load.

Palisades •

It allows for the exchange of water and air through pores.

Shell membranes Mammillary cones

It prevents bacterial penetration (cuticle) and is a superior food packaging material.


Gallinas ponedoras • Laying hens can lay more than 320 eggs per year • Eggshell formation and mineralization requires high Ca supply daily (> 2 g). Gautron and Nys

• Highly demanding process for hen physiology • Specific physiological adaptations: - Oviduct, intestine tissues, and also bone -medullary bone as a Ca temporary reservoir for eggshell mineralization. -Challenging laying hen health with age during long production periods (i.e., osteoporosis )

Robert Fleming


Metabolismo del calcio y formaciรณn de la cรกscara

Calcium transport through the intestinal and uterine tissues is highly stimulated during lay (Vitamin D)

Nys and LeRoy 2018 Vitamin D:Biochemistry, Physiology and Diagnostics,


Factores que influyen en la calidad •Raza de la gallina •Edad •Nutrición (Fe, Cu, Zn, Mn Vitamina D)

•Tipo de jaulas •Iluminación Hendrix-Genetics- International Hatchery Practice — Volume 29 Number 2 (2018)


Calidad de la cáscara •Espesor de la cáscara •Resistencia a la rotura •Forma del huevo •Ultraestructura y microstructura •La mebrana orgánica interna •La cutícula (muy importante para la seguridad alimentaria del huevo) M. Bain et al. Animal Genetics 2013; Bain et al., Poultry Science 2019; Wellman et al., 2008

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Ponencia Alejandro Rodriguez, aviFORUM-PUESTA 2019  

Ponencia Alejandro Rodriguez, aviFORUM-PUESTA 2019  

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