Newly-produced chickens have to limit production in the winter

Many chicken farmers believe that a higher egg production rate in winter is always better. However, this belief is not scientifically sound. In reality, if the egg production rate of newly introduced laying hens exceeds 60% during the winter months, it can lead to a disruption in their natural moulting process. This often happens when the hens reach their peak egg-laying period in the following spring. As a result, these hens may struggle to moult properly, which can cause serious issues for breeders who rely on them for egg collection and chick production. This can negatively impact breeding efficiency and overall profitability. Even if the hens don’t stop laying eggs entirely in the spring, the quality of the eggs may decline. The protein content in the eggs becomes thinner, leading to lower hatchability and reduced survival rates among the chicks. Therefore, most farmers aim to keep the winter egg production rate of new laying hens between 40% and 50%, ensuring better long-term performance and reproductive health. To manage the egg production rate effectively, farmers primarily adjust the balance of protein and carbohydrates in the feed. Before the hens start laying eggs, the feed should contain 16% to 17% protein and provide 2700–2750 kcal/kg of metabolizable energy. Once the egg production rate reaches around 50% in winter, the protein level should be gradually reduced to 13.5%–14.5%, while the energy content is increased to 2800–2850 kcal/kg. By mid to late January of the following year, the protein content should be raised again to 15.5%–16.5%, and the energy level lowered back to 2700–2750 kcal/kg. This feeding strategy helps the hens continue developing properly, maintain stable egg production, and prepare for optimal breeding performance in the coming season. By carefully managing nutrition, farmers can ensure healthier, more productive breeder chickens that support sustainable poultry farming.

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