End-of-cycle bone quality in white- and brown-egg laying hens

Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada T6G 2P5.

Broken and weak bones of laying hens are major welfare concerns in the table egg industry. Bone quality at the end of lay of brown- (Shaver 579) and white-(Shaver 2000) egg strains were compared. Prior to the start of the experiment, the hens had been housed in laying hen cages (2/cage). At 423 d of age (60 wk + 3 d), 24 hens of each strain were selected and individually caged, and egg production records were kept until 462 d of age (the end of 65 wk) for a total of 39 d. Egg quality analysis was undertaken during wk 65 of age. Hens were killed at 66 wk of age (463 d), and carcass and reproductive morphology traits were measured. Femur and humerus mineral density were measured using quantitative computed tomography, and breaking strength was measured by an Instron Materials Tester. The white-egg strain produced 3.7% more marketable eggs during the experiment due to a 0.3 d shorter mean pause length in egg production. Eggs from the brown strain were 3.4% heavier, had 4.0% more eggshell, and had a higher specific gravity than the white strain eggs (1.077 and 1.072, respectively). Final BW was 330 g greater in the brown-egg strain. Total bone density of the femur was not different between the 2 strains but was greater in the humerus of the brown-egg layers. Total femur and humerus bone areas were greater in the brown strain than the white-egg strain. Bone breaking strengths of the brown-egg strain were greater by 22% (femur) and 18% (humerus) than in the white-egg strain hens. These results indicate that this brown-egg strain may be more resistant to weak and broken bones at the end of production than the white-egg strain.

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