Effect of dietary calcium and age on the egg shell quality in Japanese quails

The quail egg shell quality traits were studied by feeding the Japanese quails with three levels of both prelaying and layer dietary calcium. The egg shell quality traits viz., egg weight, shell weight, shell thickness, shape index and specific gravity are interrelated and improved by increasing the prelaying and layer dietary calcium levels. The influence of prelaying dietary calcium was marked at the sixth and 16th week of age. As age advanced layer dietary calcium levels had more significance on improving the egg shell quality traits. It was found that the prelaying dietary calcium levels of 0.7% to 0.9% and layer dietary calcium level of 3% were optimum for maintaining the optimum egg shell quality in quails. As age advanced from the sixth to the 16th week, egg shell quality traits improved whereas, by the 24th week of age the egg shell quality, traits were lowered with an increase in egg weight.