Research from Hawai’i Aims to Enhance Egg Production in Aging Hens

As grocery prices continue to climb, eggs remain a staple source of complete protein for many families. Groundbreaking research from the University of Hawaiʻi at Mānoa’s College of Tropical Agriculture and Human Resilience (CTAHR) is exploring the aging process in chickens to maintain this essential protein source in our diets. The study, published in Poultry Science, highlights significant shifts in gut health as laying hens age, which adversely affects their egg production capabilities.

The Productivity Gap

At their peak, high-performing hens boast a laying rate of up to 97%. However, by the time they reach 100 weeks of age, egg production plummets to just 70% to 75%. While a 75% success rate might sound adequate, it equates to significant economic losses across the poultry industry.

“Farmers are losing approximately 20–22% of their egg production while continuing to expend resources on feed,” explained Md Ahosanul Haque Shahid, a PhD candidate in the Department of Human Nutrition, Food, and Animal Sciences and the lead author of the study. “Our goal is to reduce these expenses, enabling farmers to sustain their livelihoods.”

The Role of Gut Health

Conducted under the guidance of UH Associate Professor Birendra Mishra, Shahid’s research dives into the microbial community residing in the digestive tracts of chickens.

Research indicates that as hens age, they begin to prioritize survival over reproductive performance. Their bodies gradually cease to produce the natural chemicals and enzymes necessary for effective digestion.

Furthermore, the genetic instructions that govern nutrition and immunity in older hens begin to deteriorate, leading to a compromised gut lining, often referred to as “leaky gut.” This condition permits essential nutrients to escape, preventing proper absorption and depriving the hens of the energy required for optimal egg production.

Local Findings with Global Implications

The study utilized chickens sourced from local Hawaiʻi farms, making the results particularly applicable to the island’s unique environmental conditions.

Yet, the implications of these findings are far-reaching. Ongoing molecular investigations aim to pinpoint specific genes and molecular pathways that change with age. By doing so, the researchers aspire to create new “nutrient strategies” and management protocols that could enhance egg production by a modest 1% or 2%.

“That 2% might seem minimal, but it represents a substantial amount of affordable protein capable of feeding thousands of families,” Shahid emphasized.

Source: University of Hawai’i

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