Effects of Excess Dietary Fluoride on Serum Biochemical Indices, Egg Quality, and Concentrations of Fluoride in Soft Organs, Eggs, and Serum of Laying Hens.

In conclusion, dietary F levels at 600 mg/kg decreased albumin height and yolk color, while eggshell strength and eggshell thickness significantly decreased at 800 and 1000 mg/kg, respectively. F concentrations in soft tissues, albumin, yolk, and eggshell of layers had a positive correlation with dietary F levels. By disturbing Ca and phosphorus metabolism, dietary F levels affected the formation of eggshell, reducing eggshell strength and eggshell thickness.
PMID: 28281223 [PubMed - as supplied by publisher]

Source: Biological Trace Element Research - March 8, 2017 Category: Biology Authors: Miao L, Li L, Qi M, Zhou M, Zhang N, Zou X Tags: Biol Trace Elem Res Source Type: research