Induced molting is a management practice used primarily by commercial egg producers to optimize the utilization of their layer flocks. Historically, flocks produced eggs for a laying cycle of 1 yr duration and then were sold. With induced molting, flocks are molted and returned to lay for additional laying periods, thereby spreading fixed costs over longer time and more units of production. It is estimated that today more than 75% of all flocks are molted as a part of a regular replacement program. The decision to molt or to operate an all-pullet program is based upon comparisons of flock performance and prices for replacement pullets, eggs, and feed. Justification for the use of molting, therefore, is in the higher total productivity of flocks, reduced costs associated with production, and reduced industry investments in breeder farms, rearing farms, and hatcheries.

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Large eggs promoted as having one or more features beyond conventional white or brown shell eggs (specialty eggs) were evaluated for quality and price in a national retail study. Subtypes of specialty eggs included: nutritionally altered eggs, organic eggs, fertile eggs, eggs from welfare-managed hens, or hens fed all-vegetable diets. Extension Poultry Specialists in California (CA), Connecticut, Illinois, North Carolina, Pennsylvania and Texas conducted a survey of egg quality and price and compared 246 dozen specialty eggs with 390 dozen conventional white shell eggs during the summer of 1996. Age of the eggs based on carton dating indicated specialty eggs were older (16.5 d) than white eggs (11.7 d). Average egg weights for specialty compared to white were 60.2 and 59.6 g, respectively. Interior egg quality evaluations including albumen height, Haugh units (HU), and percentage HU <55, indicated white eggs were superior (5.0 mm, 67.5, and 10.6%, respectively) compared to specialty eggs (4.7 mm, 63.8, and 16.3%). Although the percentage of cracked eggs was similar between specialty and white eggs (5.4 and 5.7%), the percentage of leakers was threefold higher for the specialty eggs (1.0 vs. 0.3%). Egg price was substantially higher for the specialty eggs, averaging $2.18/dozen with a range from 0.88 to $4.38, compared to white eggs, averaging $1.23/dozen and ranging from 0.39 to $2.35.

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