Egg shell quality is an important indicator of the well-being of the laying hens, Influencing the economic profitability of egg production. High breaking strength of eggshell and absence of shell defects are essential for protection against the penetration of pathogenic bacteria such as Salmonella spp. into eggs.

Visible cracks usually result in a broken shell membrane. This reduced shell strength may be due to poor nutrition (particularly calcium and vitamin D3), saline water, diseases such as infectious bronchitis, infrequent egg collection, rough handling.