Nutritional strategies for supporting egg production persistency and livability in laying hens

Lead Applicant: Elijah Kiarie

Research Priority: Competitive Production Systems

Program Type: Tier 1

Funding Cycle: 2025/2026

Research Centre: Ontario Poultry Research Centre - Arkell

Research Summary: Keeping hens alive and laying eggs for up to 100 weeks may help meet growing food demands. However, hens need to stay healthy and keep producing eggs regularly. After 60 weeks, their egg production slows down, and egg quality drops due to liver problems. One big issue is fatty liver disease, which happens often in egg farms. Scientists believe changing hen's diets can help reduce liver fat and keep them healthier. Adding fiber and special enzymes to their food may improve digestion and nutrient use. These changes could make older hens stronger and improve egg production.