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 winter, it can lead to a disruption in the natural moulting process when they reach their peak egg-laying period in spring. This is especially problematic for breeder hens, which are typically used for egg collection and chick production during the spring season. Such issues can create challenges for breeders and negatively impact overall economic efficiency.
Even if the hens do not stop laying eggs in spring, the quality of the eggs may decline. The protein concentration in the eggs becomes thinner, leading to lower hatchability and reduced survival rates of the chicks. To avoid these problems, the egg production rate of new laying hens in winter is generally kept between 40% and 50%, which helps maintain both egg quality and long-term productivity.
Controlling the egg production rate involves adjusting 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 to 2750 kcal/kg of metabolizable energy. Once the egg production rate reaches 50%, the protein level in the feed should be lowered to 13.5% to 14.5%, while increasing the metabolizable energy to 2800 to 2850 kcal/kg.
By mid to late January of the following year, the protein content should be increased again to 15.5% to 16.5%, and the energy level reduced back to 2700 to 2750 kcal/kg. This gradual adjustment helps the hens continue developing properly and ensures a more stable and higher egg production later on. It also supports the breeding and growth of healthy broiler or layer chickens in the coming year, making it a key strategy for sustainable poultry farming.
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