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Egg production and quality: effects of vicia faba in laying hen diets

Published online by Cambridge University Press:  24 November 2017

J. R. Scaife ,
Abeba Amare ,
T. Acamovic ,
W. Michie  and
M. Davis
J. R. Scaife
Affiliation:
School of Agriculture, 581, King Street, Aberdeen, AB9 1UD
Abeba Amare
Affiliation:
School of Agriculture, 581, King Street, Aberdeen, AB9 1UD
T. Acamovic
Affiliation:
School of Agriculture, 581, King Street, Aberdeen, AB9 1UD
W. Michie
Affiliation:
School of Agriculture, 581, King Street, Aberdeen, AB9 1UD
M. Davis
Affiliation:
School of Agriculture, 581, King Street, Aberdeen, AB9 1UD
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Extract

Vicia faba has considerable potential as a protein supplement for farm livestock in many parts of the world. The protein content varies depending on cultivar but has been reported to range from 230 - 390 g/kg (Garrido et al 1991) The extensive use of vicia faba in laying hen diets has been limited by the, presence antinutrients such as tannins, lectins and pyrimidine glucosides which have been reported to decrease protein digestibility (Lacassagne et al. 1988) and adversely affect egg production and quality parameters such as egg number and egg weight (Guillume et al 1977). The production of low tannin cultivars of vicia faba has increased interest in its use in poultry feeds and an experiment was conducted to investigate the effects on egg production and quality of inclusion of whole ground beans; cotyledons or hulls from one such low tannin cultivar ‘Toret’.

Type
Poultry
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1992 , March 1992 , pp. 84
Copyright
Copyright © The British Society of Animal Production 1992

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References

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