Moulting in hens: Why egg production drops and how nutrition can help?

If you keep hens, you may notice a change at the turn of summer and autumn that can surprise even experienced poultry keepers. More feathers start appearing in the coop, the hens look “scruffy” or partially plucked, and at the same time they lay fewer eggs. Sometimes egg production drops only slightly, while in other cases it may almost stop for a period of time. In most cases, this is not a sign of illness but a natural process — moulting.

Moulting is a physiologically demanding period for hens. The body must simultaneously ensure feather renewal, maintain basic bodily functions and, where possible, continue egg production. It is therefore unsurprising that nutrients and energy are redirected primarily towards feather regrowth, resulting in reduced laying performance. Nutrition during this period can play an important role in how well a hen copes with moulting and how quickly she returns to normal egg production afterwards.

Why do hens moult in autumn?

Natural moulting is closely linked to environmental changes and the reproductive cycle. In hens, it commonly occurs in late summer or autumn, when the length of natural daylight also begins to decrease. Changes in photoperiod — the duration of light exposure during the day — are among the key factors affecting reproductive activity in poultry. Moulting itself is not merely a “replacement of old feathers with new ones”. It is a period of significant metabolic change in the hen. Growing new feathers requires large amounts of protein and amino acids, while at the same time the reproductive system undergoes changes in activity. The result is what poultry keepers notice first: hens begin laying fewer eggs or may stop laying altogether for a period of time. The process usually lasts between 6 and 12 weeks.

Why does egg production decline during moulting?

Egg formation is a metabolically demanding process. If the body has limited resources or hormonal regulation changes, maintaining high egg production may no longer be a priority. During moulting, the reproductive organs temporarily regress, while body reserves and metabolism also change. Research has shown, for example, a reduction in the weight of the ovaries and oviduct during moulting. Once moulting ends, their function gradually recovers and egg production resumes. For this reason, it is not advisable to try to maintain the same laying performance as before moulting at all costs. A reduction in egg production during this period is entirely natural. Far more important is ensuring that hens receive sufficient nutrients for feather regrowth and that they have suitable conditions to return to laying afterwards.

Feathers are primarily protein

One of the most important nutritional factors during moulting is protein, especially amino acids. Feathers are composed mainly of keratin, a structural protein. To produce new feathers, hens therefore require an adequate supply of high-quality amino acids. Sulphur-containing amino acids such as methionine and cysteine are particularly important. This is why it is not advisable to drastically reduce protein intake during moulting or feed hens only cereals. However, crude protein content alone is not enough — the amino acid composition and digestibility of the protein are equally important.

How can nutrition help?

1. Adequate high-quality protein and amino acids

During feather regrowth, the demand for nutrients required for keratin synthesis increases. The diet should therefore provide sufficient high-quality protein and a balanced amino acid profile. Particular attention should be paid to methionine, which plays a key role in feather development.

2. Do not overlook minerals

Moulting is not only about protein. Hens also require adequate minerals and vitamins for proper metabolism, feather regrowth and the subsequent return to egg production. As laying activity increases again, calcium and phosphorus once more become especially important. Calcium is essential primarily for eggshell formation, but calcium metabolism is also closely linked to bone health. Proper mineral nutrition is therefore particularly important in older laying hens. Current studies highlight, for example, the importance of an appropriate calcium-to-phosphorus ratio for skeletal recovery after moulting.

3. Sufficient energy

Hens need energy not only for basic maintenance but also for feather growth and later egg production. However, this does not mean that the energy density of the feed should be greatly increased during moulting or that hens should be overfed. The goal is a balanced diet suited to the bird’s current physiological needs. As hens return to laying, nutrient requirements change again. The body must cope not only with egg formation but also with maintaining body condition and continuing feather renewal.

What can be expected after moulting?

Moulting does not end the moment the coop stops filling with feathers. The hen’s body still requires time for full recovery, so egg production may not return immediately. Once reproductive activity resumes, egg production gradually increases again. Some egg quality parameters may also improve. However, the duration and course of moulting can vary considerably between hens. Factors such as age, breed, productivity, physical condition, health status, housing conditions and nutrition all play a role.

Conclusion

Moulting is a period during which hens naturally redirect part of their resources away from egg production and towards restoring their bodies and plumage. A decline in laying performance, particularly in late summer and autumn, is therefore completely normal. Nutrition can help mainly by providing hens with sufficient high-quality protein and amino acids, energy, vitamins and minerals. A well-fed hen may not lay at the same rate during moulting as during peak production, and that is to be expected. The priority is to support proper feather renewal and recovery of body reserves so that, after moulting, the hen can return to laying healthy and in good condition.

Sources used in the preparation of this article are available from the author, Ing. Lucie Humeni.