The good properties of eggshel

CALCOLIN offers all the good properties of eggshells, eggshell membranes and attached egg contents in a safe and long-lasting form. CALCOLIN provides not only calcium, but also contains 6% high quality protein and many substances.


The composition of an eggshell is very similar to that of the skeleton. Therefore its nutritional support during lactation and growth is valuable.

High protein and more

CALCOLIN contains approximately 6% protein, 0.4% fat and 35% calcium and trace amounts of other minor elements, i.e. Mg, Cu, Mn and Zn. CALCOLIN furthermore contains significant amounts of glycosaminoglycans (GAG), important, inter alia, for the development of joints and cartilage. The main GAG’s are hyaluronic acid and chondroitin.

antimicrobial properties

The fraction of egg-albumin in CALCOLIN contains small amounts of lysozyme and ovotransferrin, both substances with known antimicrobial
properties. The eggshell protein matrix consists of several types of protein: osteopontin (ovocleidine and ovocalyxine) and ovalbumin.

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