Extending the lifespan of laying hens

 Work at Sydney University’s Poultry Research Foundation has shown the benefits of maintaining healthy flocks of hens. It says that extending the lifespan of egg laying hens would contribute to decreasing the size of the national flock and the use of limited resources, thereby increasing the sustainability of the Australian egg industry. For extension of flock life to be economically viable, aspects of hen management including hen feed efficiency, eggshell quality, and hen health need consideration. Some recent Australian studies of brown egg producing hens in longer laying cycles have been undertaken. With ongoing genetic selection for improved persistency of lay and feed efficiency in laying hens, the egg industry is pursuing the opportunity to extend layer hen lifespan until they are 100 weeks of age, with an aim for each hen to produce up to 500 eggs. Most intensive producers force their hens into unnatural laying cycles by installing lights in sheds to keep them eating and laying eggs, rather than going into a moult which is normal after about 70 weeks of laying an egg every day.

Continuous egg production places high demand on the organs and tissues involved in producing eggs. This includes the liver, which generates yolk lipid and, the oviduct which produces the egg white, shell membranes and eggshell. Further, the continuous demand for Ca for eggshell formation may impact bone integrity, especially the risk of bone fractures and osteoporosis  Eggshell quality is central to the production of first grade eggs and is a key determinant for the flock to continue through a longer laying cycle. Optimal liver and skeletal health are also critical for the successful extension of flock life. The research backs up our method of low density production with small flock numbers, quality feed and good husbandry practices.