TMT-Based quantitative proteomic analysis reveals age-related changes in eggshell matrix proteins and their correlation with eggshell quality in Xinyang blue-shelled laying hens.

The decline in eggshell quality with increasing hen age may be related to changes in ultrastructure and chemical composition, with matrix proteins playing key roles in these changes. However, research on blue-shelled eggs remains limited. This study investigated the effects of hen age (35, 55, 75, and 85 weeks) on the physical, mechanical, and chemical properties of eggshells in the Xinyang blue-shelled laying hens, as well as their ultrastructural and nanostructural characteristics.

TMT-based quantitative proteomic analysis reveals eggshell matrix protein changes correlated with eggshell quality in Jing Tint 6 laying hens of different ages.

The decline in eggshell quality resulting from aging hens poses a threat to the financial benefits of the egg industry. The deterioration of eggshell quality with age can be attributed to changes in its ultrastructure and chemical composition. Specific matrix proteins in eggshells have a role in controlling crystal growth and regulating structural organization.