Effect of XVET’s Cal D Phos® on the eggshell…

Egg production has become a key protein source in modern society due to the rise of animal protein prices on the market. One of the most important parts of the egg is the eggshell which will give structure and strength to the egg as well as the capacity for it to exchange humidity and oxygen through it. In XVET we put Cal D Phos to the test to see the improvements recorded using this product on the field. After administrating Cal D Phos the eggshell increased in thickness over 0.11mm in average in comparison to thickness measurements before the use of Cal D Phos. This increases on the eggshell quality may help to avoid breakage of eggs or micro-fracturing of the eggshell at farm and transportation level.