Scientists have found that egg production in hens does not depend on the caloric content of feed

The aim of the scientists was to evaluate the effect of specially formulated diets (varying in caloric content) on the productivity and accumulation of energy reserves in the body of laying hens aged 36 to 52 weeks.

The experiment involved 252 birds that received one of 7 experimental diets with a caloric content of 2750 to 3050 kcal. In this case, the scientists recorded such parameters as egg production, caloric content of the diet, diet volume, egg weight , egg mass and the ratio between feed intake and body weight of the bird. The hens were weighed every four weeks, and the total, lean and fat mass were determined at the age of 52 weeks using the dual-energy X-ray absorptiometry method.

As a result, it was found that the caloric content of the feed primarily affected the total and fat mass of the bird, while no direct effect on egg production was recorded. From this, the scientists concluded that in the short term, the amount of energy received by the bird through food does not affect the number of eggs produced. Hens will continue to lay eggs as long as they have enough fat in their reserves to maintain the required energy level.

“As the caloric content of the diet decreased, the total mass, weight and fat mass of the birds decreased significantly, and this was directly related to the nutritional content of the diet. However, this did not affect egg production in any way. This means that during a limited period of production, hens will continue to produce eggs at the expense of their body’s energy reserves,” said the study’s leader, Professor Michael Persia. His words are quoted in the publication.

According to scientists, this discovery may have significant ecological and economic significance. The results obtained can be used to rationalize the feeding of laying hens, which will potentially lead to a decrease in the cost of eggs. In addition, the data obtained can be used to reduce the impact on the environment.

The results of the study were published in the Journal of Applied Poultry Research.