Sweet white<i>Lupinus Albus</i>(cv buttercup) as a feedstuff for layers

Prinsloo, J. J.; Smith, Gregory A.; Rode, Wojciech

doi:10.1080/00071669208417491

Cited by 9 publications

(5 citation statements)

References 5 publications

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“…Egg production and performance patterns were similar to those previously reported for laying hens at similar stages of lay ( Hammershoj and Steenfeldt, 2005 , Mackintosh et al, 2014 , Prinsloo et al, 1992 ). In the present study there was no difference between Control, Dehulled, Whole or SSF as also reported by MacKintosh et al (2014) when offering yellow lupins at the same inclusion rate (150 g/kg).…”

Section: Discussionsupporting

confidence: 87%

“…In the present study there was no difference between Control, Dehulled, Whole or SSF as also reported by MacKintosh et al (2014) when offering yellow lupins at the same inclusion rate (150 g/kg). Prinsloo et al (1992) reported similar responses in egg production with white lupins, whereas other studies have shown a significant reduction in egg mass with lupin inclusion for reasons relating to NSP and amino acid bioavailability as discussed above ( Mackintosh et al, 2014 , Watkins and Mirosh, 1987 , Perez-Maldonado et al, 1999 ).…”

Section: Discussionmentioning

confidence: 67%

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The potential of blue lupins as a protein source, in the diets of laying hens

Lee

Parkinson

Fleming

et al. 2016

Veterinary and Animal Science

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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.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionmentioning

confidence: 67%

The potential of blue lupins as a protein source, in the diets of laying hens

Lee

Parkinson

Fleming

et al. 2016

Veterinary and Animal Science

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“…In a previous report, 25% lupin supplementation in layer diets resulted in higher performance in a 40- week experiment: hen per day egg production was higher than 90% and feed intake was approximately 120 g/hen per day (Perez-Maldonado et al 1999). In another study, feed supplemented with up to 30% white lupin in diets resulted in good egg production (Prinsloo et al 1992). However, negative effects of lupin diets on egg production performance have also been reported.…”

Section: Discussionmentioning

confidence: 99%

Effects of lupin seed supplementation on egg production performance, and qualitative egg traits in laying hens

Park¹,

Lee²,

Kim³

2016

Vet. Med.

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ABSTRACT:We investigated the effects of lupin (Lupinus angustifolius L.) seed supplementation on egg production performance and egg quality in laying hens. A total of 120 Hy-Line Brown laying hens (29-week old) were used in a nine week trial. Laying hens were sorted into pens with six birds per pen and five pens per treatment. Treatments were (1) control, corn-soybean meal-based control diets, (2) 11% lupin (control + 11% lupin), (3) 16.5% lupin (control + 16.5% lupin), and (4) 22% lupin (control + 22% lupin). The average daily feed intake of laying hens fed with lupin diets was increased compared with control at Week 6 (P < 0.05). The egg production rate was higher in lupin diets than in the control diet at Week 3, 4, and 5 (P < 0.05). Supplementation with lupin improved the egg production rate linearly at Week 3, 4, 5, and 9, as dietary lupin increased from 11 to 22%. Laying hens fed with 11% and 16.5% lupin diets had higher rates of extra-large-sized egg production at Week 1 (quadratic, P = 0.04). Yolk colour was higher in hens fed lupin diets than in those fed with the control at Week 9 (P < 0.05). Supplementation of lupin in laying hen diets linearly improved the yolk colour (P < 0.05) at Week 5. In conclusion, supplementation of the diet with lupin can improve egg production and yolk colour with no apparent effect on average daily feed intake and eggshell quality in laying hens.

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“…In addition, other researchers have stated that white lupin can be added at up to 25% of the diet [60][61][62]. Some studies have even reported that the usage rate of white lupin in poultry diets can be increased up to 30-40% when the diet is supplemented with sulfurcontaining amino acids such as methionine [63][64][65]. When determining the usage ratio of legumes as an alternative vegetable protein source in poultry diets, it will be beneficial to consider the types and amounts of tannins and alkaloids that are contained, in addition to the breed, age, and physiological state of the consuming animals [2].…”

Section: Discussionmentioning

confidence: 99%

Impacts of Different Processes on the Nutritional and Antinutritional Contents of White and Blue Lupin Seeds and Usage Possibilities for Sustainable Poultry Production

Uzun,

Agma Okur

2023

Animals

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In the current era, it is important to consider economic and ecological sustainability issues while optimally meeting the nutrient needs of poultry. The use and research of alternative feedstuffs have gained importance due to these factors. The aim of this study is to reveal the raw lupin seeds’ nutrient ingredients as an alternative feedstuff and the effects of debittering methods. In the present study, two different treatments (germination for 2 days; heat treatment in an autoclave at 130 °C for 20 min) were applied to white and blue lupin seeds, and the differences in nutrient compositions between them and raw seeds were determined. When fatty acid compositions were analyzed, oleic, γ-linolenic, arachidic, behenic, erucic, and lignoceric acid values were found to be the highest in the raw, autoclaved, and germinated forms of white lupin (p < 0.01). The highest values of palmitic, stearic, and linoleic acids were observed in blue lupin (p < 0.01). While the value of total quinolizidine alkaloids (QA) in raw white lupin grains was higher than 1.943 mg/g, it was higher than 1.800 mg/g in autoclaved and germination-treated grains. Similarly, the total QA value of raw blue lupin grains was 0.894 mg/g, 0.609 ± 0.244 mg/g in germination-treated seeds, and 0.705 ± 0.282 mg/g in autoclave-treated seeds. As a result of these findings, it can be said that the methods applied for the removal of bitterness gave promising results. Furthermore, it would be rewarding to use these lupin varieties in in vitro and in vivo experiments to reveal the impacts and mechanisms of debittering methods on poultry.

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Sweet whiteLupinus Albus(cv buttercup) as a feedstuff for layers

Cited by 9 publications

References 5 publications

The potential of blue lupins as a protein source, in the diets of laying hens

The potential of blue lupins as a protein source, in the diets of laying hens

Effects of lupin seed supplementation on egg production performance, and qualitative egg traits in laying hens

Impacts of Different Processes on the Nutritional and Antinutritional Contents of White and Blue Lupin Seeds and Usage Possibilities for Sustainable Poultry Production

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