Two hundred andsixteen layers were raised from 39 to 55 weeks of age to study the effects oflevels of calcium in the rations on performance and eggs quality of brown commerciallayers. A completely randomized experimental design were used with six levelsof calcium (3.0; 3.4; 3.8; 4.2; 4.6 and 5.0%) and six replicates of six layershens. There was no effect of calcium levels on hen performance, however significantlyaffected the percentage of albumen and egg shell. The increase of calcium inthe diet promoted increment in egg shell quality in relationship to other eggscomponents. The calcium level of 4.3% is recommended for brown layer hens afterproduction peak.
