Treated fava bean (Vicia faba var. minor) as substitute for soybean meal in diet of early phase laying hens: egg-laying performance and egg quality

Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans

Consumers’ concerns regarding the ethical and environmental practices of the current poultry production system have led to the search for an alternative production method. This study evaluated samples of three dual-purpose chicken crossbreeds: Vorwerkhuhn × Bresse Gauloise (VBG), Vorwerkhuhn × White Rock (VWR), and Bresse Gauloise × White Rock (BWR), fed with two variants of faba beans (vicin/convicin-rich and -poor: VC+ and VC−, respectively) and soybeans to examine whether the FB-based diets affected the meat quality of the crossbreeds. pH, color, water holding capacity, tenderness, nucleotide content and proximal composition were analyzed instrumentally, whereas sensory properties were identified by a trained panel and product acceptance was evaluated by frequent chicken consumers. Results showed that from instrumental measurements, the yellowness of the samples was affected by the type of feedstuff, whereas most other parameters were affected by the crossbreed, particularly color and nucleotide content. Sensory attributes, specifically, overall chicken aroma as well as firmness and crumbliness, were affected by an interaction of the feedstuff and crossbreed. Consumer preference did not show significant differences between samples. Overall, a faba-bean-based diet appeared to be a suitable alternative to a soybean-based diet on the crossbreeds VBG, VWR, and BWR when assessing the overall quality and taste of chicken breasts.

Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review

The review evaluates faba bean (Vicia faba L.; FB) seeds relative to their nutritional composition, their content of antinutritional factors, and their impact on animal performance. The literature indicates that FB plant is a cool-season, annual grain legume that grows the best in cool and humid conditions. Its seeds are rich in protein, energy, and mineral compounds and have particularly high unsaturated fatty acid levels. However, FB seeds also contain various proportions of antinutritional factors (ANFs) that can interfere with nutrient utilization in nonruminants. The various processing methods are efficient in either reducing or inactivating the ANFs of FB seeds, with extrusion treatment offering the most effective method of improving apparent nutrient and energy digestibility of nonruminants. In vivo studies on ruminants, pigs, poultry, and fishes reveal that FB seeds have the potential to be used as a substitute for soybean meal and/or cereal seeds in livestock diets in order to support milk, meat, and/or egg production.

Genotypic and Dietary Effects on Egg Quality of Local Chicken Breeds and Their Crosses Fed with Faba Beans

The quality of chicken eggs is an important criterion for food safety and the consumers' choice at the point of sale. Several studies have shown that egg quality can be influenced by the chickens' genotype and by the composition of the diet. The present study aimed to evaluate the effect of faba beans as a substitute for soybeans in the diet of chickens originating from traditional low-performance breeds in comparison with high-performing laying type hens and their crosses on egg quality parameters. Chickens of six different genotypes were fed either with a feed mix containing 20% faba beans with high or low vicin contents or, as a control, a feed mix containing soybeans. The genotypes studied were the local breeds Vorwerkhuhn and Bresse Gauloise, as well as commercial White Rock parent hens and their crosses. Yolk weight, Haugh units, yolk and shell color, the frequency of blood and meat spots and the composition of the eggs were significantly influenced by the genotype. The feeding of faba beans had an effect on yolk and shell color, Haugh units and shell portion, while there was no significant influence on the frequency of blood and meat spots.

Effects of Sunflower Meal Supplementation as a Complementary Protein Source in the Laying Hen’s Diet on Productive Performance, Egg Quality, and Nutrient Digestibility

The practical usage of untraditional feedstuffs such as sunflower meal (SFM) in laying hens nutrition in developing countries has received considerable attention. SFM is a by-product of the sunflower oil industry and has been progressively added to bird’s diets. Sunflower meal (SFM) is gaining great interest as a feed ingredient due to its eminent crude protein content, low anti-nutritional compounds, and low price. The current experiment was aimed to assess the production efficiency, egg quality, yolk fatty acids composition, and nutrient digestibility of laying hens fed SFM. A total of 162 Bovans Brown laying hens aged 60 weeks old were randomly allocated using a completely randomized design into three experimental groups of nine replicates each (n = six/replicate) for eight weeks. The dietary treatments involved a control (basal diet) and two levels of SFM, 50 and 100 g/kg feed. The dietary treatments did not influence live weight gain, feed intake, and egg mass. On one hand, the laying rate was increased; on the other hand, the feed conversion ratio and broken eggs rate of laying hens were decreased (p < 0.05) by the dietary inclusion of SFM. Dietary treatments had no effect on the egg’s quality characteristics except the yolk color and yolk height were larger (p = 0.01) for laying hens fed SFM compared with those fed the control. Dietary inclusion of SFM decreased (p < 0.05) the content of cholesterol in the egg yolk. Still, it increased the yolk contents of vitamin E, calcium, linoleic acid, linolenic acid, and oleic acid (p < 0.05). Furthermore, the dietary inclusion of SFM increased crude protein and calcium digestibility, but decreased the ether extract digestibility. In conclusion, our results suggested that the dietary inclusion of SFM, up to 100 g/kg at a late phase of laying, could improve the production performance, some of the egg quality traits, and nutrient digestibility while decreasing egg yolk cholesterol.

Egg quality traits, blood biochemical parameters and performance of laying hens fed diet included processed oak fruit

To investigate the effects of replacing maize with various levels of raw and processed oak fruit in diet on productive performance of laying hens and egg quality traits, the total number of 168 Bovans white laying hens (30‐week age) were randomly distributed between 28 replicate cages and assigned to 7 experimental diets. Based on a 2 × 3 factorial arrangement of treatments including two dietary levels (10% and 20%) of raw, soaked or boiled oak fruit as well as a corn–soybean meal‐based diet, 7 experimental diets with 4 replicates and 6 chickens per replicate cages were evaluated during an 8‐week period. The data were analysed using GLM procedure of SAS. Significantly higher feed consumption was observed in 10% boiled oak compared with soaked oak (p < .05). Significantly improved feed conversion ratio was observed in 10% boiled oak compared with soaked oak (p < .05). Diet inclusion of 10% oak fruit caused significant increased shell weight. Significant interaction between oak level and processing method on the egg‐specific gravity was observed (p < .05), and higher egg‐specific gravity was detected in hens fed the diets included 20% boiled or 20% raw oak compared to 20% soaked oak. Significantly increased blood LDL level was observed in hens fed the diets that included boiled and soaked oak (p < .05). In conclusion, based on the results of the present study, 10% boiled oak can be substituted corn in diet of laying hens with no unfavourable effect on performance.

Egg Production and Bone Stability of Local Chicken Breeds and Their Crosses Fed with Faba Beans

Poultry production is raising concerns within the public regarding the practice of culling day-old chicks and the importation of soy from overseas for feedstuff. Therefore, an alternative approach to poultry production was tested. In two consecutive experiments, two traditional chicken breeds, Vorwerkhuhn and Bresse Gauloise, and White Rock as a commercial layer genotype as well as crossbreds thereof were fed diets containing either 20% vicin-rich or vicin-poor faba beans, though addressing both subjects of debate. Hen performance traits and bone stability were recorded. All parameters were considerably influenced by the genotype with White Rock showing the significantly highest (p < 0.05) laying performance (99.4% peak production) and mean egg weights (56.6 g) of the purebreds, but the lowest bone breaking strength (tibiotarsus 197.2 N, humerus 230.2 N). Regarding crossbreds, the Bresse Gauloise × White Rock cross performed best (peak production 98.1%, mean egg weight 58.0 g). However, only limited dietary effects were found as only the feeding of 20% vicin-rich faba beans led to a significant reduction of egg weights of at most 1.1 g (p < 0.05) and to a significant reduction of the shell stability in the crossbred genotypes. In terms of dual-purpose usage, crossing of Bresse Gauloise with White Rock seems to be the most promising variant studied here.

Meat Quality Parameters and Sensory Properties of One High-Performing and Two Local Chicken Breeds Fed with Vicia faba

The current practices of the poultry industry have raised concerns among consumers. Among these is the culling of day-old male chicks of laying hybrids; a suitable alternative for this could be the use of dual-purpose breeds where both sexes are used. Another practice that causes concern is the import of large quantities of soybeans for feedstuff production. Substitutes for these soybean-based products are regional protein crops, such as faba beans (Vicia faba L.; FBs). The objective of this study was to test the suitability of FB as a locally produced soybean meal replacement for two local dual-purpose chicken breeds and one high-performing layer line. The breast and leg meat of male Bresse Gauloise (BG), Vorwerkhuhn (VH), and White Rock (WR) animals was evaluated for different meat quality parameters: pH, color, water holding capacity, and tenderness. Sensory properties of the samples were evaluated by a trained panel with a conventional descriptive analysis. Results show different effects of FB diets on meat quality parameters in the different breeds. The attributes mostly affected by the diet are related to aroma, flavor, and texture, particularly in VH and WR. Overall, faba beans appear to be an acceptable dietary protein source for rearing these breeds for meat production.

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (autochthonous breed) and Isa Brown (commercial hybrid), and three feeds, commercial fodder (CF), corn/pea/triticale (CPT) and corn/wheat (CW), were investigated. Freshness parameters (egg weight, eggshell weight and thickness, albumen height, Haugh units and yolk color), chemical composition, color and textural parameters, as well as fatty acid profile, were assessed on a total of 288 eggs, from the two breeds. The samples were divided in 96 eggs, corresponding to each of the three dietary treatments. There were significant differences (p < 0.001) in albumen height and Haugh units, obtaining the highest values for Isa Brown genotype; meanwhile, laying hens fed with CF had the highest weight, as well as the greatest eggshell thickness. Cooked yolks of Isa Brown eggs presented the highest values of luminosity, while the yellowness was higher for Mos eggs. Regarding the texture of eggs, genotype was again the parameter having the greatest impact, obtaining higher values in hardness, gumminess and chewiness in those eggs from the Mos breed. Concerning egg chemical composition, it was affected by breed and diet type, but Mos eggs were characterized by a significantly (p < 0.001) higher contents of fat (9.53% vs. 7.58%), protein (12.31% vs. 11.66%) and ash (1.10% vs. 1.04%) than Isa Brown ones. Finally, diet type influenced the fatty acid profile, mainly affecting oleic and linoleic acids, which showed significantly (p < 0.05) highest values (42.90 and 14.66 g/100 g of total fatty acids) in CW and CF diets, respectively. Overall, breed and bird diet factors had a strong effect on egg quality and nutritional profile. Moreover, eggs from Mos hens had more attractive nutritional indices, and they could even be improved more by changing the diet.

Effect of a low-energy and enzyme-supplemented diet on broiler chicken growth, carcass traits and meat quality

The objective of this study was to evaluate the impact of a low metabolizable energy (low-ME) diet supplemented with a multienzyme blend (KEMZYME^®) on the growth performance, carcass traits and meat quality of chickens. A total of 108 broiler chicks (Ross 308) were randomly allocated to three experimental groups with six replicates per treatment and five birds per replicate; the groups were treated as follows: a control diet with no additive and standard metabolizable energy (ME; 3200 kcal kg-1); a low metabolizable energy (low-ME; 3000 kcal kg-1) diet; and a low-ME diet + 0.5 g kg-1 diet of enzyme (low-ME–Enz). Live body weight (LBW) at 43 and 47 d and body weight gain (BWG) during the periods from 38 to 43, 43 to 47 and 33 to 47 d decreased with the low-ME and low-ME–Enz diets in comparison with the control-diet (p<0.05). The values of the feed conversion ratio (FCR) were significantly increased with low-ME diets with or without enzyme at all growing stages. There were no significant differences among treatments in terms of carcass traits. With the exception of the jejunum weight, dietary treatments did not affect any digestive tract segments. Meat hardness decreased with the low-ME–Enz diet compared with the other diets (P=0.039). Meat yellowness of the breast muscle increased (P=0.001) with the low-ME–Enz diet in comparison with the other treatments at 24 h post-slaughter. In conclusion, the low-ME diet supplemented with KEMZYME^® did not influence most of performance parameters and carcass traits of chickens; however, adding enzymes to the low-ME diet is an effective strategy to improve the meat quality criteria and small intestine characteristics.

Selenium-Fertilized Tritordeum (× Tritordeum Ascherson et Graebner) as Dietary Selenium Supplement in Laying Hens: Effects on Egg Quality

The aim of the present study was to investigate the effect of adding selenium (Se) in cereal production by fertilization on Se concentration in laying hen eggs. Tritordeum (×Tritordeum Ascherson et Graebner), a new cereal from the cross between durum wheat and a wild barley species having accreditation as natural crop species, was produced using selenate as Se-fertilizer. Hy-Line Brown laying hens were randomly allocated to two dietary treatments and fed for 10 weeks. Hens were fed two corn-soybean meal-based diets comprising a control basal diet including Tritordeum (100 g/kg diet) cv. Aucan grown without Se fertilization (containing background Se only from premix supplying 1,0 times birds' requirements) and a test-diet containing Se-enriched Tritordeum at the same level of the control diet. No difference was observed among dietary treatments on feed consumption and efficiency, egg mass, and laying rate, whereas egg yolk Se and vitamin E contents as well as liver and plasma Se levels were significantly influenced by dietary Se-enriched Tritordeum. Based on our findings, Se-enriched Tritordeum improved egg quality without affecting hens' productive performance. Thus, Se-fertilized Tritordeum may represent a valuable natural source of Se compared to conventional dietary supplements.

2-Hydroxy-4-Methylselenobutanoic Acid as New Organic Selenium Dietary Supplement to Produce Selenium-Enriched Eggs

Food-based strategies need to be developed to improve the selenium (Se) status of individuals. The aim of this study was to evaluate the effects of a new organic Se [2-hydroxy-4-methylselenobutanoic acid (HMSeBA)] on selected performance criteria and Se deposition in egg of laying hens. Isa Brown laying hens, 18 weeks of age were randomly allocated to two dietary treatments and fed for 10 weeks. The hens were fed two corn-soybean meal-based diets comprising a control basal diet without Se supplementation and a test diet supplemented with Se at 0.2 mg/kg from HMSeBA. No difference was observed among dietary treatments on feed intake, egg weight and laying rate, whereas egg yolk fatty acid profile and vitamin E content were positively influenced by HMSeBA supplementation. Hens fed Se-supplemented diet exhibited greater (P < 0.001) egg yolk total Se contents, which averaged 21.2 mg/100 g dry matter (DM) compared to control diet (11.7 mg/100 g DM). Our results suggested that HMSeBA as Se supplement influences positively egg yolk quality without affecting hens' productive traits. Moreover, HMSeBA offers an efficient alternative to fortify eggs with Se, which can consequently lead to greater supply of Se for humans.

Dietary inclusion of raw faba bean instead of soybean meal and enzyme supplementation in laying hens: Effect on performance and egg quality

An experiment was conducted with 160 Hisex Brown laying hens to evaluate the effect of different inclusion levels of faba bean (FB) and enzyme supplementation on productive performance and egg quality parameters. The experimental diets consisted of five levels of FB: 0% (control), 25%, 50%, 75% and 100%, substituting soybean meal (SBM), and two levels of enzyme supplementation (0 or 250 mg/kg). Each dietary treatment was assigned to four replicate groups and the experiment lasted 22 weeks. A positive relationship (P < 0.05) was found between FB inclusion and body weight (BW) change of hens when compared to those of the control treatment. Enzyme supplementation significantly affected the final hens’ BW. Feed consumption (FC) of hens was statistically increased with increasing FB level up to 50%. Supplementing dietary enzyme mixture at 250 mg/kg led to improvement in FC at all studied ages (P < 0.05). Inclusion of 25% or 50% FB in diets had no adverse effects on feed conversion ratio (FCR) compared to the higher FB inclusion levels (75% or 100%). Egg weight (EW), egg number (EN) and egg mass (EM) were significantly (P < 0.05) influenced by FB inclusion in diet during the entire experimental periods, except for EN and EM at 20–24 weeks of age. Egg productive parameters were not influenced by enzyme mixture supplementation (P > 0.05). The main effect of FB levels replacing for SBM affected (P < 0.05) yolk and shell percentages, yolk index, yolk to albumen ratio, shell thickness and egg shape index. It can be concluded that FB and enzyme supplementation could be included in hens diet at less than 50% instead of SBM to support egg productive performance, however higher raw FB levels negatively affected egg production indices and quality.

Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs

BACKGROUND

Extra-virgin olive oil (EVOO) represents an important food in Mediterranean diet due to its favorable effects on human and animal health derived from the consumption of polyphenols. We studied the effects of dietary EVOO differing in polyphenols levels on egg quality.

METHODS

A total of 150 laying hens were allotted into three groups over 10 weeks of the experimental period. The three diets were based on wheat-soybean meal with added oils at 2.5%. Hens were fed the following diets: (1) commercial diet containing sunflower oil (Control), (2) diet EVOO from Cima di Bitonto variety (low-polyphenols content; Low-P), and (3) diet EVOO from Coratina variety (high-polyphenols content; High-P). The performance of the hen, the qualitative traits of eggs, and the fatty acid composition and cholesterol content of egg-yolk were measured.

RESULTS

None of the egg productive parameters studied were influenced by dietary treatment, except for yolk color score that was enhanced in hens fed the both EVOO diets (P<0.05). Feeding high-polyphenols EVOO reduced serum cholesterol level in hens (P<0.01) and egg-yolk cholesterol levels (as per egg; P<0.05). The dietary supplementation of high-polyphenols EVOO raised the polyunsaturated fatty acids (PUFAs) composition and increased the content of oleic and linolenic acids in egg-yolk. Moreover, the atherogenic index in egg-yolk decreased linearly in accordance with increasing levels of dietary polyphenols (P<0.01).

CONCLUSION

In conclusion, a diet for hens consisting of high-polyphenols level from extra-virgin olive oil can improve the fatty acid quality of egg-yolk while lowering the egg-yolk cholesterol level, which could be a beneficial functional food for human health.

Effect of feeding low-fiber fraction of air-classified sunflower (Helianthus annus L.) meal on laying hen productive performance and egg yolk cholesterol

The present study was designed to determine the effect on laying performance and egg quality resulting from total substitution of soybean meal (SBM) with low-fiber sunflower meal (SFM; Helianthus annus L.) meal in diet of hens. ISA Brown layers, 28 wk of age, were randomly allocated to 2 dietary treatments and fed for 10 wk. The hens were kept in a free-range environment and fed 2 wheat middling-based diets consisting of a control diet, which contained SBM (153 g/kg of diet), and a test diet containing low-fiber SFM (160 g/kg of diet) as the main protein source. Each dietary treatment was replicated 4 times. Low-fiber SFM was obtained by a combination of sieving and air classification processes. Feed consumption was recorded daily and egg production was calculated on a hen-day basis; eggs from each group were collected weekly to evaluate egg components and quality. The total substitution of SBM with low-fiber SFM had no adverse effect on growth performance of laying hens. Egg production and none of egg quality traits examined were influenced by dietary treatment, except for yolk color (P < 0.05) and percentage of large-size eggs (P < 0.05) that were improved in hens fed the low-fiber SFM diet. Including low-fiber SFM decreased serum and egg yolk total cholesterol and low-density lipoprotein cholesterol concentrations (P < 0.001), and increased high-density lipoprotein cholesterol level. Our results suggest that the replacement of conventional soybean with low-fiber sunflower meal may be a valid alternative in diets for laying hens to improve egg quality and to develop low-cholesterol eggs.

Influence of substituting dietary soybean for air-classified sunflower (Helianthus annuus L.) meal on egg production and steroid hormones in early-phase laying hens

Soybean meal (SBM) is the most widely and expensive protein source used in the formulation of poultry diets; however, when the price of SBM increases, poultry nutritionists seek alternative sources that are more economical in formulating least-cost rations. This research aimed to evaluate the effects of dietary air-classified sunflower meal (SFM) on some productive parameters and plasma steroid hormones in laying hens. In this trial, 20-week-old laying hens (ISA Brown strain) in the early phase of production were randomly assigned to two groups and fed wheat middlings-based diets containing soybean (135 g/kg; 48% CP) or air-classified SFM (160 g/kg; 41% CP) as the main protein source. Laying performance, egg size and feed conversion ratio were evaluated for 10 week. Plasma steroid hormones (progesterone and oestradiol) in the hens were quantified weekly. Substituting SBM with air-classified SFM did not change (p > 0.05) the hens' growth performance, whereas feed consumption and efficiency were positively influenced (p < 0.05) by SFM treatment. Egg production rate was improved in hens fed the SFM diet (p < 0.05), as well as the percentage of medium-size eggs that was higher for SFM treatment (p < 0.05). Steroid hormones levels were affected by dietary treatment (p < 0.01). From our findings, it could be effective to include air-classified SFM in early-phase laying hen diets as an alternative protein source substituting SBM, without negative influence on productive performance and egg traits, reducing also the production costs.

Evaluating the suitability of field beans as a substitute for soybean meal in early-lactating dairy cow: production and metabolic responses

Twenty-four multiparous Holstein cows were utilized in a completely randomized design to examine the effect of feeding field beans (FB, Vicia faba L. var. minor) as substitute for soybean meal (SBM) on lactation performance and metabolic response during the early lactation period. Cows were individually divided into two equal groups and fed for 16 weeks on one each of the two experimental diets. The controls were fed pelleted concentrate contained 150 g/kg dry matter (DM) of SBM as the main protein source, whereas the experimental concentrate contained 345 g/kg DM of FB. Oat hay was offered ad libitum to cows and water was freely available. Blood samples were assayed for their content of: urea, glucose, triglycerides, cholesterol, total protein, albumin, calcium and phosphorus, aspartate aminotransferase (AST) and alanine aminotransferase (ALT), nonesterified fatty acids (NEFA) and β-hydroxybutyrate (BHBA). Inclusion of FB had no detectable effects on DM intake (DMI), body weight (BW), or body condition score (BCS). Neither milk yield nor quality were influenced by dietary treatment, except for milk urea nitrogen (MU) that was reduced in cows fed the FB diet (P < 0.05). Clotting properties of milk were not affected adversely by added dietary FB. Concentration of blood urea (BU) was lower in cows fed the FB diet than in those fed the control SBM diet (P < 0.05). These findings indicate that feeding FB in a lactation diet supported lactation performance similar to cows fed traditional SBM-based diet, and the results may elicit great interest for countries where soybean utilization is adversely influenced by high supply costs.

Dehulled-micronised lupin (Lupinus albus L. cv. Multitalia) as the main protein source for broilers: influence on growth performance, carcass traits and meat fatty acid composition

BACKGROUND

A study was carried out to compare the effect of diets containing micronised-dehulled lupin (Lupinus albus L. cv. Multitalia) on growth performance, carcass yields and meat fatty acid profile of broiler chickens.

RESULTS

Hubbard strain chicks receiving from 14 d to slaughtering age (49 d) a wheat middlings-based diet containing either deffatted soybean meal (195 g kg(-1), control) or dehulled micromicronised lupins (240 g kg(-1)) as the main protein source were used. The inclusion of treated lupin meal in the diet did not result in lower growth rates of chicks. Lupin diet had no effect on dressing percentage, or breast and drumstick muscles relative weights, but a reduction of abdominal fat content was reported (P < 0.05). White and dark meats of birds fed lupin diet had significant (P < 0.05) lower L* (lightness) values and fat content (P < 0.05). Total collagen and water-holding capacity values were higher in lupin treatment. Feeding the lupin diet resulted in lower saturated fatty acid content in breast and drumstick meat, as well as the n-6/n-3 polyunsaturated fatty acid (PUFA) ratio and saturation, atherogenic and thrombogenic indexes, while total PUFA and monounsaturated fatty acids levels increased (P < 0.05).

CONCLUSION

These results suggest that replacing soybean meal with dehulled-micronised lupin meal in diet for broiler chickens can produce meat with favourable lipid profile and quality, with no adverse effects on productive parameters.