Effects of an induced pause in egg production and supplementation of the diet with iron on egg shell colour, quality and performance of brown egg layers

Abstract

Abstract 1. A pause in egg production was induced in brown‐egg laying hens, aged 68 weeks, by feeding them whole oats for 7 d. Subsequently, these hens, together with control groups, were given laying diets with either 400 or 600 mg/kg iron. The 200 mg/kg of supplemental iron was added in the form of either ferrous sulphate or iron proteinate (chelated iron). 2. The feeding of whole oats halted egg production in 5.7 ±0.22 d and the duration of the pause was 8.3 ±0.78 d. 3. The induction of a pause improved the subsequent rate of egg production, egg output, efficiency of food utilisation, albumen quality, egg specific gravity and shell colour. It also increased food intake and body weight gain but neither egg weight nor the rate of mortality were affected. 4. Neither supplementation of the diet with iron nor its source had any significant effect on laying performance, egg quality or shell colour.