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The eggshell cuticle of the laying hen

Published online by Cambridge University Press:  13 November 2014

S. SAMIULLAH  and
J.R. ROBERTS
S. SAMIULLAH
Affiliation:
Animal Science, School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
J.R. ROBERTS*
Affiliation:
Animal Science, School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
*
Corresponding author: jrobert2@une.edu.au
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Abstract

The cuticle is the outermost layer, deposited on the palisade layer of the eggshell during the last 1.5-2 hr of eggshell formation in utero. It is a non-calcified, thin, water-insoluble layer composed mainly of glycoproteins with some carbohydrate and fat constituents. The cuticle functions as a protective layer which regulates gaseous exchange across the shell, acts as a first line of defence against microbial penetration across the eggshell and is associated with termination of calcite crystal growth during shell formation. The extent of cuticle deposition is influenced by hen age and strain. The physiological and microbiological characteristics of the hen eggshell cuticle are reviewed in relation to its protective functions.

Keywords

eggshell cuticleegg washingcuticle proteinsfood safety
Type
Review Article
Information
World's Poultry Science Journal , Volume 70 , Issue 4 , December 2014 , pp. 693 - 708
Copyright
Copyright © World's Poultry Science Association 2014 

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