ArticlePoultry science2026
Nutrient digestibility, nitrogen balance, and energy partitioning in laying hens subjected to different molt induction programs.
Article in Poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Induced molting is a widely used strategy to extend the productive lifespan of laying hens; however, limited information is available regarding the effects of different molting programs on nutrient utilization and energy metabolism. The objective of this study was to compare nutrient digestibility, nitrogen balance, and energy partitioning among nutritionally distinct molt induction programs (MIP), which differed in ingredient composition and metabolizable energy availability, during molt induction and early post-molt recovery. A total of 75 Rhode Island Red laying hens were assigned to 1 of 5 MIP: fasting, restricted commercial feed (CF), wheat bran (WB), alfalfa, and sorghum. MIP significantly affected body weight loss, nutrient digestibility, and energy utilization (P < 0.05). Metabolic body weight loss (BW
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