The project was funded by McDonald’s UK as part of its Farm Forward programme and undertaken by FAI Farms, together with its suppliers Noble Foods Ltd and The Lakes Free Range Egg Company who form part of the Sustainable Egg Supply Group.
The first phase of the project, published in 2014, revealed that more than half of commercial free range laying hen flocks are affected by smothering.
This second phase explored the relationships between frequency of smothering and bird health, as well as housing design and management practices. Whilst the researchers found no relationship between health and incidences of smothering, particular management techniques and system designs did have an effect.
Speaking of the project, Annie Rayner, Research Scientist at FAI, said: “This research has raised the industry’s understanding of the welfare and economic implications of smothering and we are beginning to learn what actions are needed to address the underlying causes of this serious problem.”
Smothering in the nest boxes was found to be affected by both the breed of bird and the type of nest box design. Nest box design was also found to affect smothering occurring outside of the nestboxes, perhaps reflecting different layouts of housing.
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