• In an era of rising grocery costs, eggs remain one of the most accessible and complete protein sources for families. • New research from the University of Hawai’i at Mānoa’s College of Tropical Agriculture and Human Resilience (CTAHR) is investigating how chickens age to help keep that high-quality protein on dinner tables.
Article Summaries:
- A recent study from the University of Hawaiʻi at Mānoa’s College of Tropical Agriculture and Human Resilience (CTAHR) reports that older hens tend to produce fewer eggs as their gut health deteriorates. Researchers examined the relationship between age‑related changes in the intestinal microbiome and egg output, finding that declining gut function correlates with reduced egg production. The findings suggest that maintaining gut health in laying hens could help sustain egg supply amid rising grocery prices and growing demand for affordable protein. CTAHR’s work aims to develop strategies that keep high‑quality eggs on dinner tables as poultry ages.
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