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¹ Department of Animal Science, Faculty of Veterinary Medicine, Ankara University, 06110 Ankara, Turkey DOI : 10.34233/jpr.602210 - Eggs have the highest quality protein in animal products and are rich in A, D, E, K and B vitamins and mineral substances such as iron and phosphorus. The most important factors that cause the egg to lose its nutritional value are broken egg problems due to the deterioration of the shell quality. Eggshell quality is important for both producer and consumer. The deterioration of the eggshell quality results in increased fracture rate, microbial contamination and shorter shelf life. Eggshell quality is determined by many factors such as genotype, age, oviposition time, ration, water quality, rearing system, stress, temperature and diseases. Knowing the structure of the eggshell and the factors affecting it are important in terms of both reducing economic loss and ensuring healthier egg consumption. In this review, the structure of the chicken eggshell and factors affecting shell quality are summarized. Keywords : Chicken Egg Shell structure Shell quality Calcification