Comparative Study of Eggshells Ultrastructure and Elemental Composition between Local and Industrial Hens

Abstract

This study was aimed to compare the structural and compositional characteristics of eggshells from local (Arabic) and industrial chickens using Scanning Electron Microscopy (SEM) and Energy Dispersive X-ray Spectroscopy (EDS). The study was conducted during 2025, on 100 eggs collected from chickens aged between (30- 35) weeks. The macroscopic observations revealed that eggshells from local chickens possessed a smoother and more cohesive surface compared to the fibrous and porous structure of industrial eggshells had significantly greater thickness (45.3 ± 2.3 µm), density, and uniform calcium deposition (94.2 ± 3.1%), indicating more efficient biomineralization. EDS results confirmed a higher calcium content (64.3%) and lower magnesium and phosphorus concentrations in shells of local chickens, suggesting superior crystalline organization and mechanical strength. Environmental and physiological factors, such as temperature, dietary calcium-phosphorus balance, and stress, were found to influence shell formation. Overall, the findings highlight that eggshells of local chickens exhibit improved structural quality and mineral composition, providing potential applications in biomaterials, nutrition, and sustainable calcium recovery. Furthermore, AI-assisted SEM analysis is proposed as a promising tool for automated evaluation of eggshell quality.