Translucent egg consumption is low due to consumer acceptance and quality concerns, which is a problem that egg producers need to address. This study was performed to evaluate the reasons for the high occurrence of egg translucency in summer, as well as whether the addition of mono-dicalcium phosphate (MDCP) to the diet can relieve eggshell translucency and whether eggshell translucency is associated with the risk of bacterial invasion. A total of 72 laying hens that were 36 weeks old were randomly divided into control (CON) and MDCP groups and fed in the same environment. Results showed that the number of translucent eggs increases in July and August as the temperature and humidity increase. Compared with the CON group, in July, August, and October, the translucent egg grade (TEG) of the MDCP group was lower than that of the CON group (p < 0.05). TEG was correlated with mastoid space height (MSH), width (MSW), and area (MSA) (correlation coefficients 0.63, 0.59, and 0.68, respectively, p ≤ 0.05). There was no significant difference in the invasion rate of E. coli between translucent and non-translucent egg groups (47.2% vs. 39.33%), and translucent area and non-translucent area (13.49% vs. 15.08%). In conclusion, our results show that dietary MDCP may alleviate eggshell translucency and that eggshell translucency would not increase the probability of E. coli cross-shell penetration rate.

The feeding of high-energy and low-protein diets often induces fatty liver hemorrhagic syndrome (FLHS) in laying hens. However, the mechanism of hepatic fat accumulation in hens with FLHS remains uncertain. In this research, a comprehensive hepatic proteome and acetyl-proteome analysis was performed in both normal and FLHS-affected hens. The results indicated that the upregulated proteins were primarily associated with fat digestion and absorption, the biosynthesis of unsaturated fatty acids, and glycerophospholipid metabolism, while the downregulated proteins were mainly related to bile secretion and amino acid metabolism. Furthermore, the significant acetylated proteins were largely involved in ribosome and fatty acid degradation, and the PPAR signaling pathway, while the significant deacetylated proteins were related to valine, leucine, and isoleucine degradation in laying hens with FLHS. Overall, these results demonstrate that acetylation inhibits hepatic fatty acid oxidation and transport in hens with FLHS, and mainly exerts its effects by affecting protein activity rather than expression. This study provides new nutritional regulation options to alleviate FLHS in laying hens.