Aging hens may lay fewer eggs as gut health declines, study finds
Phys.org
February 20, 2026
AI-Generated Deep Dive Summary
A new study from the University of Hawai'i at Mānoa's College of Tropical Agriculture and Human Resilience (CTAHR) reveals that aging hens experience a decline in egg production due to deteriorating gut health. As hens age, their gut microbiota changes, leading to inflammation and reduced productivity. This finding is significant for understanding how aging affects poultry and the sustainability of egg production, which remains a critical protein source amid rising food costs.
The research team studied the gut health of older hens and found that their digestive systems become less efficient over time. This decline in gut function contributes to fewer eggs and could impact the availability of this essential protein for families worldwide. The study highlights the importance of maintaining healthy aging processes in poultry, which could help ensure consistent egg production as hens grow older.
This discovery not only advances our understanding of animal aging but also has practical implications for agriculture. By addressing gut health issues in aging hens, farmers may be able to sustain higher levels of egg production, even as hens get older. The research underscores the interconnectedness of animal health and food security, offering insights that could benefit both poultry farming and broader scientific fields.
For readers interested in science, this study demonstrates how basic research into animal physiology can address real-world challenges like food availability and cost. It also highlights the potential for cross-disciplinary approaches to solve complex problems, linking agricultural research with human health studies on aging and nutrition.
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Originally published on Phys.org on 2/20/2026