Intensive / Egg Size
Management
Egg Size Management
Egg size is to a large extent
genetically determined, but within this given range, we can manage to
either increase or decrease the egg size to suit the particular market
needs. The following management areas should be given close
attention.
1. Body weight at maturity
- The larger the body weight at first egg, the larger that hen’s
eggs will be for her entire life. For maximum egg size, do not stimulate
maturity with lights until a body weight of
1500g.
2. Rate of maturity -
This also relates to body size, but in general the earlier the age a flock
begins production, the smaller the egg size will be and likewise, the
later the maturity, the larger the egg size. Lighting programmes can be
manipulated to influence rate of maturity. A decreasing light pattern
during growing will delay maturity and increase average egg
size.
3. Nutrition - Egg size is
greatly affected by the intake of crude protein, specific amino acids such
as methionine and cystine, energy, total fat and the essential fatty acids
such as linoleic acid. Levels of these nutrients can be increased to
improve early egg size and gradually reduced to control late egg
size.