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Abstract
1. Brown egg layers and dwarf broiler breeder females were force‐moulted by different diets. The relationship between the extent of feather replacement and subsequent laying performance was studied. Some brown hens were subjected to metabolic experiments in order to compare post‐moult heat production in relation to moulting success.
2. The extent of moulting had a clear effect on the post‐moult heat production, and the differences were still present after 6 months in the second year of laying.
3. The extent of feather renewal during moulting showed high and very significant rank correlations with efficiency of food utilisation during the subsequent laying cycle. These correlations were generally higher than those of other features of the moulting procedure (body‐weight‐loss, minimum weight, duration of pause in laying).
4. The long‐term energetic implications of the extent of moulting play an important role in subsequent performances and the persistence of lay during the following year is related to the extent of feather replacement.