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. 2020 Jul 17;7:412. doi: 10.3389/fvets.2020.00412

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Copyright © 2020 Kim, Lee, Lee, Kim, Lee, Lee and Lee.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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The effect of heat stress on egg quality. Laying hens were exposed to high (32°C), moderate (27°C), and optimal (22°C) ambient temperature for 42 days. Blood was obtained at the specified time points following heat treatment. Values with different superscripts differ significantly between treatments (p < 0.05). (A) Haugh unit. (B) Eggshell strength (kgf). (C) Eggshell thickness (mm). (D) Eggshell weight (g). (E) Egg shape index was calculated with the width and length of eggs. (F) Specific gravity (f/cm³). (G) Eggshell weight (%), (H) Yolk weight (%). (I) Albumin weight (%). (J) Eggyolk index was calculated with the width and length of yolks.