Use of High Levels of Full-Fat Soybeans in Laying Hen Diets

Context Full fat soybean (FFSB) can be used in poultry diets as a source of fat and protein, without extra cost for oil extraction; however, raw FFSB contains several anti‐nutritional factors. Aims Investigating the effects of replacing dietary soybean meal (SBM) with processed (roasted or autoclaved) FFSB on the performance of laying hens and egg quality traits. Methods A total of 324 Bovans White strain laying hens were randomly selected and distributed in 54 replicate cages. Based on a completely randomized design with a 2 × 4 factorial arrangement of treatments plus a control group, nine diets in which SBM were replaced with 25%, 50%, 75% and 100℅ roasted or autoclaved FFSB, with six replicates (with six hens each), were evaluated during an 8‐week trial period (60–68 weeks). Key results Significantly increased feed intake (FI) was observed in hens fed diets including autoclaved FFSB (p < 0.05). The interactions between SBM replacement level and processing on feed conversion ratio (FCR), egg production (EP) and egg mass (EM) were significant (p < 0.01). Hens fed the diet with 100% roasted FFSB instead of SBM showed poor performance in terms of FCR, EP and EM during the experimental period. The main effect of SBM‐replacing level on Haugh unit was significant (p < 0.05). The main effect of processing on shell thickness was significant (p < 0.05), so autoclaved FFSB caused higher eggshell thickness than control and roasted FFSB. Conclusions Replacement of dietary SBM with autoclaved FFSB can improve laying hens’ performance in terms of FCR, EP, EM and eggshell quality and yolk colour. Implications The use of autoclaved FFSB to replace commercial SBM and its oil in the diet of laying hens is recommended. Feed factories can formulate the diets of laying hens with autoclaved FFSB without extra cost due to oil extraction soybeans.

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“…No significant effect of dietary FFSB on the EW of laying hens was observed when the levels increased from 0% to 22℅ (Senkoylu et al, 2005).…”

Section: Resultsmentioning

confidence: 85%

“…Senkoylu et al. (2005) reported no significant effect of increased dietary FFSB levels from 0% to 20℅ on weight and shell thickness.…”

Section: Resultsmentioning

confidence: 99%

Effect of dietary roasted and autoclaved full‐fat soybean on the performance of laying hens and egg quality traits

Karimi

Torki

Abdolmohammadi

2022

Veterinary Medicine & Sci

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“…Significantly lower (p<0.01) capacity was determined in groups of Lana III and Lydia I and II, whereas, significantly lower (p<0.01) capacity compared to all other groups was found in the group Lydia III. Senkoylu et al (2005), Koci et al (1997) and Han et al (1988) have not established significant difference in the laying capacity in hens fed diets with different shares of the fullfat extruded soybean. Average initial body weights of laying hens in the experiment (Table 3) were consistent.…”

Section: Graph 2 Changes In Laying Capacity Depending On the Diet Con...mentioning

confidence: 96%

“…Cook et al (1988), in a study with pigs, have found that the negative effects of the use of raw soybeans decreased with the age of the animal. Senkoylu et al (2005) andKoci et al (1997) have not established significant differences in production performance between laying hens fed diets with different levels of participation of full-fat soybean.…”

Section: Introductionmentioning

confidence: 99%

The effect of raw soybeans in mixtures for laying hens on production performance and the relative weight of the pancreas

et al. 2014

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The study was conducted on Isa Brown hybrid hens at the age of 49-57 weeks. The effect of using different levels of share of raw soybean of two varieties in mixtures for feeding hens on egg production, body weight, food consumption, the occurrence of defective eggs, mortality and the relative weight of the pancreas was studied. The possibility of replacing the heat-treated soybean grains, varieties Lana, with reduced trypsin inhibitor (TI) and Lydia with a standard level of TI, with raw soybean grains was examined. The research was conducted on the principle of two factorial experiment 2 x 4 (2 varieties x 4 levels of share of raw grain in the mixture) with a total of 8 diet treatments and 4 replicates per each treatment. In the first 5 weeks of the study, the differences in the number of eggs produced under the influence of tested factors were not significant. Under the influence of soybean varieties, the level of share of raw soybean and interaction of the studied factors showed significant differences (p<0.01) after 53 week of age. The use of soy with lower TI in the diet for laying hens resulted in a significantly greater capacity compared to standard variety. The share of raw soybean grains of 8 % in the mixtures significantly reduced the number of eggs laid. The differences in body weights, food consumption, occurrence of defective eggs and the relative weight of the pancreas were not significantly influenced by the studied factors or by their interaction effect. [Projekat Ministarstva nauke Republike Srbije, br. TR-31033]

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“…Soybean meal (SBM) high in protein content is an important plant protein feed material in animal nutrition (Senkoylu et al, 2005), and the use of SBM is limited by the presence of some antinutritional factors (ANFs). In addition, the phosphorous of SBM is in the form of phytate which may not be well utilised by monogastric animals (Balloun, 1980 andLiener, 1980).…”

Section: Introductionmentioning

confidence: 99%

Increased organic acid production and decreased phytate phosphorus by high level of water content of Bacillus subtilis ATCC PTA-6737 fermentation of soybean meal

Yaşar¹,

Tosun²

2019

BUASVMCN-ASB

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In order to enrich soybean meal (SBM) by microbial fermentation, SBM (3 mm particle size) with 78 or 85% moisture content were inoculated with 0.0 or 1x107 CFU/g (colony forming unit) Bacillus subtilis ATCC PTA-6737 and fermented at 37 oC for 0, 24, 48 and 72 h. There was a marked decrease in pH with 85% moisture content, associated at higher organic acid production, compared to increased pH at 24 h with 78% moisture content and a gradual decrease hereafter. Bacterial growth peaked at 48 h with both moisture contents. Fermenting SBM increased crude ash level by 65%, soluble amino acid nitrogen by 2.7 folds and degraded phytic acid by 65-75%. Moreover, there was a high level of organic acid production despite of decreased crude protein by 6-7%, but the effect of high moisture level was more pronounced in all case. In conclusion, fermentation SBM with water content of 85% at 35 oC by B. subtilis provided SBM an appreciable amount of bio-functionalities such reduced phytate content, increased soluble amino acid content and more importantly fortified with organic acids. The fermented SBM can therefore be used an antimicrobial agent due to its high organic acid level in animal nutrition.

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Use of High Levels of Full-Fat Soybeans in Laying Hen Diets

Cited by 5 publications

References 6 publications

Effect of dietary roasted and autoclaved full‐fat soybean on the performance of laying hens and egg quality traits

Effect of dietary roasted and autoclaved full‐fat soybean on the performance of laying hens and egg quality traits

The effect of raw soybeans in mixtures for laying hens on production performance and the relative weight of the pancreas

Increased organic acid production and decreased phytate phosphorus by high level of water content of Bacillus subtilis ATCC PTA-6737 fermentation of soybean meal

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