Efecto de la alimentación de dos legumbres de grano, guisantes y frijoles faba, en la calidad del huevo y la puesta

Abstract

Soymeal is now the main source of protein laying hens. This raw material is mainly produced abroad which makes Europe highly dependent on imports. A better protein autonomy could limit this economic impact and the environmental issue related to the cultivation of soybean. One of the options regularly studied over the past few decades to increase protein production in Europe is the cultivation of protein crops such as peas, faba beans and lupin. However, some inconvenient can limit their use in animal food as an alternative to soymeal, i.e., lower protein levels; presence of anti-nutritional factors; and non ideal amino acid profile. Therefore. te aim of this work was to assess the impact of using peas and faba beans as an alternative to soybean, on hens laying performances as well as on physical and nutritional eggs quality, including fatty acids profile. Two diets were tested, one containing only 22% of soymeal as proteins source (control group); and the second contains 45% of two leguminous plants (30% of peas and 15% faba beans) supplemented to 6% of soy meal. The egg-laying rate was significantly lower for the experimental group (51.79 vs. 60.63 %, p 0.05) was found concerning physical (egg weight, weight, shell weight and weight, shell thickness and strength), and nutritional parameters (cholesterol and essential fatty acids).