A Research on Egg Qualities of Early Age Force Molted Commerical Layer

Authors: Tülin AKSOY, Habibe DÜVENCİOĞLU, Sevdağ ALTENLER, Türker SAVAŞ

Abstract: The primary aim of this research is to investigate egg qualities of a commercial layer which was force molted as a result of depressed egg prices. Variations in some egg-shell quality measurements related to age and their interactions were also searched. During the experiment, 1640 white laying hens were housed in three-tier cages and fed with a standard layer ration throughout the laying period. Forced molting based on feed and light restrictions was induced on the 38 th week. Egg yield was recorded daily throuhout the experiment. Egg weight, specific gravity, form index, shell weight and shell thickness were measured with two week intervals on a random sample of 80 eggs which was selected 6 times during the molting and 12 times during the post molting. Egg yield in the second laying period following the forced molting was found to be above the common standards of the hybrids used. Egg weight and egg shell weight showed significant (P<0.01) increases in the post molting period. Molting did not result in any prominent increase in egg shell thickness but overall improvement going on for 3 months was observed in specific gravity. Also, the proportion of normal shaped eggs increased relative to long and round ones after molting. High and significant correlations were detected between egg weight and shell weight (r=0.67, P<0.01), specific gravity and % egg shell (r=0.55, P<0.01), and shell thickness and % egg (r=0.53, P<0.01). While egg weight and shell weight increased with age, shell thickness and specific gravity decreased. The effect of age was found to be significant (P<0.01) on all these measurements.

Keywords: Force molting, egg layer, egg quality