Effect of Using Germinated and Fermented Lupin and Oats as a Dietary Protein Source on Laying Hen Performance and Egg Quality

Koffigan Kponouglo, Gningnini Alain Koné, Margaret Good, Noel Grosset, Michel Gautier and Maryline Kouba ()
Additional contact information
Koffigan Kponouglo: UMR 1348 PEGASE, INRAE-L’INSTITUT AGRO 16 Le Clos, Domaine de la Prise, 35590 Saint-Gilles, France
Gningnini Alain Koné: Institut National Polytechnique Felix Houphouët Boigny, Yamoussoukro BP 1313, Côte d’Ivoire
Margaret Good: Independent Researcher, A96DX4C Dun Laoghaire, Ireland
Noel Grosset: UMR 1253 STLO, INRAE-L’INSTITUT AGRO 65 rue de Saint Brieuc, 35042 Rennes Cedex, France
Michel Gautier: UMR 1253 STLO, INRAE-L’INSTITUT AGRO 65 rue de Saint Brieuc, 35042 Rennes Cedex, France
Maryline Kouba: UMR 1348 PEGASE, INRAE-L’INSTITUT AGRO 16 Le Clos, Domaine de la Prise, 35590 Saint-Gilles, France

Agriculture, 2024, vol. 14, issue 11, 1-13

Abstract: Soybean meal is the dominant protein source for poultry nutrition. However, soybean is not widely grown in Europe, necessitating importation from other countries. To reduce dependency on imported soybean meal, an alternative feed material is needed. Fermentation and/or germination of grains are known to increase the value of the protein content of a diet. This study aimed to determine if they could substitute partly soybean meal in a diet. Germinated or fermented or germinated and fermented grains of lupin and oats were used in laying hen’s diet (a mix of 6.50% lupin and 3.50% oat grains). Oats were dehulled or not dehulled. The hens’ weight loss and the downgraded eggs rate were the lowest when using fermented grains. All trial diets reduced the egg cholesterol content. Dehulling had only a slight effect on performance. Diets containing germinated grains led to a decrease in laying performance and an increase in body weight loss. Diets containing fermented grains gave the best results in terms of quantity of amino acids, hen weight maintenance, laying performance, and egg quality. In conclusion, fermented lupin and oats can be used in laying hen diets to partly substitute sources of protein such as soya, but germinated grains cannot.

Keywords: laying hens; organic nutrition; amino acids; egg quality; lupin; oats; fermentation; germination (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/14/11/1942/pdf (application/pdf)
https://www.mdpi.com/2077-0472/14/11/1942/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:14:y:2024:i:11:p:1942-:d:1510756

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().