Albumen Quality of Eggs Laid During Molt Induction

Two experiments were conducted on 63-week-old Single Comb White Leghorn laying hens to determine the albumen quality of eggs laid during molt induction and those laid immediately upon resumption of lay following the molt. The first experiment utilized 1165 laying hens in group cages with 5 to 6 hens per cage. Light was restricted from 16L:8D to 8L:16D beginning 16 days prior to feed withdrawal. Feed was withheld for 7 days, with water available ad libitum, followed by feeding grain or a 12% protein mash for 21 days. Then, all hens were fed their normal laying ration and light was increased to 16L:8D. The second experiment utilized 588 laying hens in individual cages. Light was restricted from 16L:8D to 8L:16D for 6 days, beginning on the first day of molt induction. A molt was induced cither by feed withdrawal for 6 days or by feeding laying mash containing 20,000 ppm Zn (from ZnO) for 6 days. Water was available ad libitum. All hens then were fed their normal laying ration. In both experiments, albumen quality (Haugh units) increased dramatically in the eggs laid during molt induction, appearing as early as the second day after feed withdrawal. In eggs laid immediately following the molt, albumen quality was better than that observed just prior to molt induction but was not as good as that seen in eggs laid during molt induction.