The potential of blue lupins as a protein source, in the diets of laying hens
Layers diets typically contain 15–20% soya due to its high crude protein content (ca. 36%). Reliance on soya for protein can result in large increases in cost of feed due to the law of supply and demand as a global commodity. Lupin grains have high protein content (35–40%) but previous experience wi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2016-12-01
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| Series: | Veterinary and Animal Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2451943X16300096 |
| _version_ | 1828412023454564352 |
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| author | Michael R.F. Lee Sarah Parkinson Hannah R. Fleming Vince J. Theobald Dave K. Leemans Tony Burgess |
| author_facet | Michael R.F. Lee Sarah Parkinson Hannah R. Fleming Vince J. Theobald Dave K. Leemans Tony Burgess |
| author_sort | Michael R.F. Lee |
| collection | DOAJ |
| description | Layers diets typically contain 15–20% soya due to its high crude protein content (ca. 36%). Reliance on soya for protein can result in large increases in cost of feed due to the law of supply and demand as a global commodity. Lupin grains have high protein content (35–40%) but previous experience with white lupins has shown toxic effects in poultry due to high levels alkaloids and poor performance due to anti-nutritional Non-starch polysaccharides (NSP). Here blue lupins either processed or whole were trialled for their potential as a protein source. Point of lay chickens (64) at 16 weeks of age were weighed and allocated to 16 coops of four hens. Coops, as the experimental unit, were randomly allocated to four treatments: layers mash with soya (Control); or layers mash with 150 g of lupin/kg diet with the lupin either: whole (Whole); dehulled (Dehulled) or dehulled + a solid state fermentation enzyme extract (SSF; 150 g/tonne DM). All diets were ground and formulated to be balanced for energy, crude protein and essential amino acids using NIRS. No difference in growth rate, final hen weight, DM and water intake, eggs per day, mean egg weight, yellowness of yolk or chroma was found between treatments. There was a trend (P<0.1) for the SSF treatment to produce less heavy shells and a significant effect for the lupin treatments to have redder yolks (P<0.001). Fecal DM and bacterial counts were not different and there was no sign of enteritis or intestinal tissue hyperplasia from hen autopsies. Inclusion of blue lupins in the diet of laying hens at a rate of 150 g/kg DM resulted in no adverse effects in production or hen health and could be used as part of a balanced ration with inclusion of NSP degrading enzymes to reduce reliance on soya protein. |
| first_indexed | 2024-12-10T12:40:45Z |
| format | Article |
| id | doaj.art-d90e9807762b44b0853a0652656439fb |
| institution | Directory Open Access Journal |
| issn | 2451-943X |
| language | English |
| last_indexed | 2024-12-10T12:40:45Z |
| publishDate | 2016-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Veterinary and Animal Science |
| spelling | doaj.art-d90e9807762b44b0853a0652656439fb2022-12-22T01:48:32ZengElsevierVeterinary and Animal Science2451-943X2016-12-011C293510.1016/j.vas.2016.11.004The potential of blue lupins as a protein source, in the diets of laying hensMichael R.F. Lee0Sarah Parkinson1Hannah R. Fleming2Vince J. Theobald3Dave K. Leemans4Tony Burgess5Institute of Biological, Environmental and Rural Sciences, Gogerddan Campus, Aberystwyth University, Aberystwyth, Ceredigion SY23 3EB, UKInstitute of Biological, Environmental and Rural Sciences, Gogerddan Campus, Aberystwyth University, Aberystwyth, Ceredigion SY23 3EB, UKInstitute of Biological, Environmental and Rural Sciences, Gogerddan Campus, Aberystwyth University, Aberystwyth, Ceredigion SY23 3EB, UKInstitute of Biological, Environmental and Rural Sciences, Gogerddan Campus, Aberystwyth University, Aberystwyth, Ceredigion SY23 3EB, UKInstitute of Biological, Environmental and Rural Sciences, Gogerddan Campus, Aberystwyth University, Aberystwyth, Ceredigion SY23 3EB, UKBirchgrove Eggs, Trawscoed, Aberystwyth SY23 4AJ, UKLayers diets typically contain 15–20% soya due to its high crude protein content (ca. 36%). Reliance on soya for protein can result in large increases in cost of feed due to the law of supply and demand as a global commodity. Lupin grains have high protein content (35–40%) but previous experience with white lupins has shown toxic effects in poultry due to high levels alkaloids and poor performance due to anti-nutritional Non-starch polysaccharides (NSP). Here blue lupins either processed or whole were trialled for their potential as a protein source. Point of lay chickens (64) at 16 weeks of age were weighed and allocated to 16 coops of four hens. Coops, as the experimental unit, were randomly allocated to four treatments: layers mash with soya (Control); or layers mash with 150 g of lupin/kg diet with the lupin either: whole (Whole); dehulled (Dehulled) or dehulled + a solid state fermentation enzyme extract (SSF; 150 g/tonne DM). All diets were ground and formulated to be balanced for energy, crude protein and essential amino acids using NIRS. No difference in growth rate, final hen weight, DM and water intake, eggs per day, mean egg weight, yellowness of yolk or chroma was found between treatments. There was a trend (P<0.1) for the SSF treatment to produce less heavy shells and a significant effect for the lupin treatments to have redder yolks (P<0.001). Fecal DM and bacterial counts were not different and there was no sign of enteritis or intestinal tissue hyperplasia from hen autopsies. Inclusion of blue lupins in the diet of laying hens at a rate of 150 g/kg DM resulted in no adverse effects in production or hen health and could be used as part of a balanced ration with inclusion of NSP degrading enzymes to reduce reliance on soya protein.http://www.sciencedirect.com/science/article/pii/S2451943X16300096Layer dietDietary proteinBlue lupinSoyaLupinus angustifolius |
| spellingShingle | Michael R.F. Lee Sarah Parkinson Hannah R. Fleming Vince J. Theobald Dave K. Leemans Tony Burgess The potential of blue lupins as a protein source, in the diets of laying hens Veterinary and Animal Science Layer diet Dietary protein Blue lupin Soya Lupinus angustifolius |
| title | The potential of blue lupins as a protein source, in the diets of laying hens |
| title_full | The potential of blue lupins as a protein source, in the diets of laying hens |
| title_fullStr | The potential of blue lupins as a protein source, in the diets of laying hens |
| title_full_unstemmed | The potential of blue lupins as a protein source, in the diets of laying hens |
| title_short | The potential of blue lupins as a protein source, in the diets of laying hens |
| title_sort | potential of blue lupins as a protein source in the diets of laying hens |
| topic | Layer diet Dietary protein Blue lupin Soya Lupinus angustifolius |
| url | http://www.sciencedirect.com/science/article/pii/S2451943X16300096 |
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