Effect of yellow lupine (L. luteus) on the egg yolk fatty acid profile, the physicochemical and sensory properties of eggs, and laying hen performance

Abstract

The aim of this study was to evaluate the effects of different dietary inclusion of raw yellow lupine seed meal (YLM) on laying hen performance, the fatty acid (FA) profile, physicochemical, and sensory properties of eggs. A total of 224 Lohmann Brown laying hens at 32 wk age were fed isonitrogenous and isocaloric diets for 16 wk. The control diet contained soybean meal (SBM), and in study diets SBM was replaced with YLM at 100, 200, or 300 g/kg. In comparison with soybean, lupine seeds had a higher content of nonstarch polysaccharides (NSP) and raffinose family oligosaccharides (RFO) (29.5 vs. 14.0 and 8.56 vs. 5.91% DM). The dietary 300 g/kg lupine seeds increased the content of NSP and RFO in the ration, from 9.34 to 13.39 and 1.36 to 2.54%, respectively. The YLM inclusion level had no adverse effect on laying performance, including feed intake, FCR, egg production, and egg weight. The final BW of hens fed lupine-based diets were significantly higher compared with the control (P=0.039). Throughout the study, dietary treatments had no effect on eggshell and albumen quality. An increase in the inclusion rate of YLM was followed by a linear increase (P<0.001) in yolk color intensity. Dietary treatments had no influence on the aroma, taste, and texture of eggs evaluated in laying hens at 46 wk age. The inclusion of lupine seeds in experimental diets caused a linear increase in n-6 polyunsaturated FA (PUFA) content and the n-6/n-3 ratio (all P<0.001), but it had no influence on the atherogenic and the thrombogenic indices of egg yolk lipids. The results of this study indicate that YLM can be included at 300 g/kg in layer diets as a partial substitute for soybean meal without compromising laying performance, the physicochemical, and sensory properties of eggs.

The effect of addition of yellow lupin seeds (<i>Lupinus luteus</i> L.) to laying hen diets on performance and egg quality parameters

“…In our study similar effect was observed at week 10 of the experiment. In contrast, Krawczyk et al (2015) did not confirm the negative effect of 30% yellow lupin seeds inclusion on laying performance, feed intake, FCR and egg weight. In this study, the feed intake amounted on average 126 g · d −1 · hen −1 and FCR -2.03 kg · kg −1 of egg weight.…”

“…In earlier investigations , similar effect was presented. Krawczyk et al (2015) recorded no differences in egg weight, shell thickness or strength after inclusion of 10-30% yellow lupin into laying hen diets.…”

“…In comparison to many publications presenting the results of the use of yellow lupin, pea, faba beans in animal nutrition (e.g., Olkowski et al, 2005;Olkowski, 2011;Kocher et al, 2000;Kaczmarek et al, 2014Kaczmarek et al, , 2015Hejdysz et al, 2015Hejdysz et al, , 2016Rutkowski et al, 2016), studies concerning the inclusion of lupin seeds into laying hen diets are not so common (Watkins and Mirosh, 1987;Hughes and Kocher, 1998;Mierlita, 2013;Krawczyk et al, 2015;Rutkowski et al, 2016). The inclusion of 25% yellow lupin seeds into diet caused a decrease in the laying rate of hens as compared to the effects of control diet and treatments with 10 and 20% lupin addition.…”

Lupin as a perspective protein plant for animal and human nutrition – a review

“…A linear increase (P ≤ 0.001) in the concentrations of polyunsaturated fatty acids was noted in meat from turkeys fed with lupin-based diets; this did not change the n-6/n-3 PUFA ratio, but improved the values of the atherogenic and thrombogenic indices (Krawczyk et al 2015). Zdunczyk et al (2014) study growth performance, gastrointestinal function and meat quality in growing-finishing turkeys fed diets with different levels (6, 12 and 18%) of yellow lupin (L. luteus) seeds meal (YLM).…”

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

“…Winkler et al [41] replaced corn and wheat in the diet of Hy-Line Brown hens with oats hulls, and they observed an increase in linoleic acid (C18:2n6c) levels and n6 fatty acids; however, no differences in oleic acid (C18:1n9c), palmitic acid (C16:0) and total PUFA were observed. However, Krawczyk et al [46] reported that the addition of yellow lupine to the bird diet resulted in a decrease of oleic acid (C18:1n9c) and consequently the MUFA content; but on the other hand, the PUFA content increased, as well as n6 content and the n6/n3 ratio. Recently, Secci et al [11] replaced soybean by black soldier fly meal in the Lohmann Brown Classic hen feed and observed changes in all fatty acids, except oleic acid (C18:1n9c).…”