Physiological changes associated with the production of defective egg-shells by hens receiving sodium chloride in the drinking water

1. Supplementing the drinking water of laying hens with 600 or 2000 mg sodium chloride/l induced large increases in egg-shell defects without corresponding changes in egg production, egg weight or food and water intakes. A supplement of 2000 mg NaCl/l resulted in a high incidence of shell-less eggs. 2. The increased incidence of egg-shell damage in hens receiving the NaCl was associated with a decrease in egg-shell quality measured objectively. These responses persisted even after the NaCl was removed from the drinking water. 3. The NaCl treatment had little effect on blood acid-base balance and electrolytes, but significant reductions were observed in the carbon dioxide tension, and bicarbonate and calcium concentrations in the fluid surrounding the egg in the shell gland. 4. The poor shell quality appeared to be associated with a reduced supply of bicarbonate, rather than with an effect on Ca, in the lumen of the shell gland, although a reduced residence time of eggs in the shell gland may also have contributed to the problem.