Why it's vital that laying hens have a balanced diet

Sarah Kearney BSc (Hons), PGCert Head of Nutrition at Allen & Page Smallholder Range advises on feeding for egg and shell quality

- Sarah Kearney

Egg quality is closely linked to nutrition, with calcium making up approximately 90% of the shell. Providing high calcium levels alone will not improve shell quality, as two other nutrients—vitamin D and phosphorus — must be present for the hen to use calcium. Calcium and phosphorus are both needed for either one to be metabolised and used by the body. Phosphorus binds to calcium, which means an imbalance in one leads to an imbalance in the other. For the hen to utilise this calcium and phosphorus, vitamin D must be in the diet. Vitamin D regulates how much calcium is released into the bloodstream for eggshell formation by regulating plasma calcium levels in the blood.

When shells are soft or thin, there is an increased risk of breaking inside the hen during the laying process, leading to serious health problems, such as egg peritonitis, which can be fatal.