The Changes in Egg Quality Resulting from Force Molting White Leghorn Yearling Hens

Abstract THE practice of forcing White Leghorn yearling hens to molt during the late spring or early Summer, for the purpose of securing greater production of higher quality eggs during the period of peak fall egg prices, is quite widely followed by the commercial poultrymen of Washington. That the practice of force molting, as conducted by the poultrymen, can be successful is indicated by the increasing number of poultrymen each year who are following the procedure and are continuing to do so year after year. The poultrymen who have successfully force molted yearling hens have claimed that flocks which are force molted not only produced more eggs but also produced eggs of improved grades during the fall months, than do flocks which are permitted to lay and molt normally. The authors, who had been studying shell and albumen quality, were interested in these claims of improved egg grades following the forced . . .