Sorry, Tim, that is not what causes internal laying at all. It begins with an ecoli infection and the egg material backs up, mixed with solid infection and nothing can get through. Cheesy masses can fill the abdomen as well as the oviduct. It has nothing at all to do with calcium. I have it on good authority (PHD in Poultry Science) that it is a genetic/hormone based malfunction and calcium will do nothing to alleviate it.Just my two cents worth. I think this internal egg laying is due to not being able to process calcium or not enough. Soft shells in eggs can be a problem I think. Point being when you crack your eggs if the shell is thinner than would be it might be time to add some oyster shell to the feed.
Too, I've noticed when I feed bread, in some cases the shells get shaped weird. When I first got chickens I used buy bags of "bird bread" fromt the bakery. Not anymore. They only get it on occasion.
As for the E. Coli? Iv'e read that rodents are carriers. I don't have any cats but use traps to keep things in check. Lately I've been dealing with Squirrels.
An ounce of prevention is worth a pound of cure.
Casportpony - just noticed your four wormer, etc. etc. things. Thanks for that I'll be taking a look.![]()
As for ecoli, that is everywhere, like staph. You can't see it and you can't really defend against it. You can have a rat free environment and you'll still have internal layers if they are predisposed to it with their sucky genetics. My breeder stock has almost NONE of it, but my hatchery stock, almost every single one, died from it. Genetics. The solution? I was told to get better stock from a different source. And I did. And that was the solution.