Increasing persistency in lay and stabilizing egg quality in longer laying cycles: what are the challenges?

Bain, M.M. , Nys, Y. and Dunn, I.C. (2016) Increasing persistency in lay and stabilizing egg quality in longer laying cycles: what are the challenges? British Poultry Science, 57(3), pp. 330-338. (doi: 10.1080/00071668.2016.1161727) (PMID:26982003) (PMCID:PMC4940894)

116071-1.pdf - Published Version
Available under License Creative Commons Attribution.



1. In the past 50 years, selection starting initially at the breed level and then using quantitative genetics coupled with a sophisticated breeding pyramid, has resulted in a very productive hybrid for a variety of traits associated with egg production. 2. One major trait currently being developed further is persistency of lay and the concept of the ‘long life’ layer. Persistency in lay however cannot be achieved without due consideration of how to sustain egg quality and the health and welfare of the birds in longer laying cycles. These multiple goals require knowledge and consideration of the bird’s physiology, nutritional requirements which vary depending on age and management system, reproductive status and choice of the selection criteria applied. 3. The recent advent of molecular genetics offers considerable hope that these multiple elements can be balanced for the good of all in the industry including the hens. 4. The ‘long life’ layer, which will be capable of producing 500 eggs in a laying cycle of 100 weeks, is therefore on the horizon, bringing with it the benefits of a more efficient utilisation of diminishing resources including land, water, raw materials for feed as well as a reduction in waste, and an overall reduced carbon footprint.

Item Type:Articles
Glasgow Author(s) Enlighten ID:Bain, Professor Maureen
Authors: Bain, M.M., Nys, Y., and Dunn, I.C.
College/School:College of Medical Veterinary and Life Sciences > School of Biodiversity, One Health & Veterinary Medicine
Journal Name:British Poultry Science
Publisher:Taylor & Francis
ISSN (Online):1466-1799
Published Online:16 March 2016
Copyright Holders:Copyright © 2016 The Authors
First Published:First published in British Poultry Science 57(3): 330-338
Publisher Policy:Reproduced under a Creative Commons License

University Staff: Request a correction | Enlighten Editors: Update this record

Project CodeAward NoProject NamePrincipal InvestigatorFunder's NameFunder RefLead Dept
597231Cute-Egg, improvement of eggshell cuticle quality to reduce vertical transmission of zoonotic and pathogenic organismsMaureen BainBiotechnology and Biological Sciences Research Council (BBSRC)BB/K006096/1RI BIODIVERSITY ANIMAL HEALTH & COMPMED