Comparative Analysis of the Ultrastructure, Bubble Pores, and Composition of Eggshells of Dwarf Layer-White and Guinea Fowl.

Simple Summary: A decrease in eggshell quality in the late laying period leads to eggshell breakage, seriously affecting production efficiency. Guinea fowl with relatively high eggshell strength have the same layers of eggshell structure and various identical proteins as laying hens. However, their eggshell structures have not been systematically compared. Therefore, this study systematically compared the eggshell ultrastructure, bubble pore index, and composition of laying hens and Guinea fowl. The differences in the eggshell ultrastructure, bubble pores, and composition revealed, to some extent, the structure and composition necessary to increase the eggshell quality of laying hens. This study provides a reference for improving eggshell quality. The decrease in eggshell quality seriously affects production efficiency. Guinea fowl (GF) eggs possess strong eggshells because of their unique crystal structure, and few systematic studies have compared laying hen and GF eggs. Sixty eggs were collected from both 40-week-old Dwarf Layer-White (DWL-White) laying hens and GF, and the eggshell quality, ultrastructure, bubble pores, and composition were measured. The results showed that the DWL-White eggs had a higher egg weight and a lower eggshell strength, strength per unit weight, thickness, and ratio than the GF eggs (p < 0.01). There were differences in the mammillary layer thickness ratio, the effective layer thickness ratio, the quantity of bubble pores (QBPs), the ratio of the sum of the area of bubble pores to the area of the eggshell in each image (ARBE), and the average area of bubble pores (AABPs) between the DWL-White and GF eggs (p < 0.01). The composition analysis demonstrated that there were differences in the organic matter, inorganic matter, calcium, and phosphorus between the DWL-White and GF eggs (p < 0.01). There were positive associations between the mammillary knob number in the image and the QBPs and ARBE and a negative correlation with the AABPs in the DWL-White eggs (p < 0.01). This study observed distinctions that offer new insights into enhancing eggshell quality. [ABSTRACT FROM AUTHOR]