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