Sunflower and rapeseed meal as alternative feed materials to soybean meal for sustainable egg production, using aged laying hens

Figures & data

Table 1. Dietary composition (g/kg).

Ingredients	A^2	B^3
Barley	100	160.1
Wheat	535.0	430.0
Rapeseed meal	-	70.0
Sunflower meal	-	75.0
Soya meal	175.0	75.0
Full fat soya	50.0	-
L Lysine	0.5	3.0
DL Methionine	1.5	1.5
L Threonine	-	0.8
L Tryptophan	-	0.2
L Arginine	-	4.0
Valine	-	2.4
Vegetable oil	20.0	55.0
Limestone	100.0	100.0
Monocalcium Phosphate	8.0	5.5
Salt	2.5	2.5
Sodium bicarbonate	1.5	1.5
Vitamin Mineral Premix^1	1.0	1.0
Titanium Dioxide	5.0	5.0
Calculated analysis
AME MJ/kg	11.56	11.53
Crude protein (g/kg)	172	158
Oil (g/kg)	43	69
Digestible lysine (g/kg)	8.26	8.13
Digestible Methionine + Cysteine (g/kg)	5.98	5.77
Digestible Threonine (g/kg)	6.01	5.99
Digestible Tryptophan (g/kg)	2.04	2.01
Calcium (g/kg)	41.7	41.5
Available phosphorus (g/kg)	31.0	27.0

¹The Vitamin and mineral premix contained vitamins and trace elements to meet the requirements specified by the breeder. The premix provided (units/kg diet) the following: 1Premix (per kg feed): Vit A (retinyl acetate) 10.000 IE; Vit D3 (cholecalciferol) 2.000 IE; Vit E (dl-a-tocopherol) 25 mg; Vit K3 (menadione) 1.5 mg; Vit B1 (thiamin) 1.0 mg; Vit B2 (riboflavin) 3.5 mg; Vit B6 (pyridoxine-HCl) 1.0 mg; Vit B12 (cyanocobalamin) 15 µg; Niacin 30 mg; D-pantothenic acid 12 mg; Choline chloride 350 mg; folic acid 0.8 mg; Biotin 0.1 mg; Iron 50 mg; copper 10 mg; Manganese 60 mg; Zinc 54 mg; Iodine 0.7 mg; Selenium 0.1 mg.

²Diet A (control) was prepared using 175 g/kg SBM and 50 g/kg full fat soya as the main protein sources.

³Diet B (AP) was prepared using 70 g/kg RSM, 75 g/kg SFM and 75 g/kg SBM as protein sources.

Table 2. Determined dietary energy and nutrient composition (g/kg).

Determined composition	A^1	B^2
Dry matter	903	907
Gross energy, MJ/kg	15.40	15.20
Starch	444	403
Crude protein	172	164
Oil	34	66
Neutral detergent fibre	135	162
Calcium	30.7	36.6
Total phosphorus	5.4	5.3
Essential amino acids
Arginine	10.79	10.66
Histidine	4.39	3.43
Isoleucine	7.48	7.77
Leucine	13.29	10.38
Lysine	9.42	9.51
Methionine	4.15	4.14
Phenylalanine	9.15	6.83
Threonine	6.23	6.46
Tryptophan	4.85	3.52
Valine	8.39	8.90
Non-essential amino acids
Alanine	7.61	6.16
Aspartic acid	16.23	11.59
Cystine	3.39	2.94
Glutamic acid	39.23	32.62
Proline	13.57	11.53
Tyrosine	6.41	4.47
Serine	9.72	7.15
Glycine	7.78	6.93
Total essential amino acids	69.76	62.70
Total non-essential amino acids	103.95	83.37
Total AA	173.72	146.07

¹Diet A (control) was prepared using 175 g/kg SBM and 50 g/kg full fat soya as the main protein sources.

²Diet B (AP) was prepared using 70 g/kg RSM, 75 g/kg SFM and 75 g/kg SBM as protein sources.

Table 3. Effects of diet on the performance of laying hens over the period 75 to 83 weeks of age.

	A^1	B^2	SEM^3	P value
Body weight start (g)	2070	2001	45.1	0.323
Body weight end (g)	2109	2073	35.9	0.500
Feed intake (g/hen/day)	111	113	4.9	0.846
Egg production (%)	78.3	76.0	6.63	0.816
Egg mass (g/hen/day)	51.0	47.1	4.96	0.600
Egg weight (g)	65.1	62.0	2.13	0.585
FCR (egg production)	2.330	2.540	0.3740	0.700

¹Diet A (control) was prepared using 175 g/kg SBM and 50 g/kg full fat soya as the main protein sources.

²Diet B (AP) was prepared using 70 g/kg RSM, 75 g/kg SFM and 75 g/kg SBM as protein sources.

³SEM – pooled standard error of the mean.

Table 4. Effects of diet on egg and eggshell quality variables when fed to laying hens for 8 weeks.

	A^1	B^2	SEM^3	P value
Albumen height (mm)	6.65	6.83	0.512	0.810
Haugh unit	77.7	80.3	6.16	0.598
Albumen pH	8.22	8.07	0.153	0.516
Yolk pH	5.91	5.87	0.046	0.566
Eggshell thickness (mm)	0.342	0.376	0.0158	0.190
Internal egg chemical composition:
Egg Crude protein (g/kg)	497	492	10.2	0.759
Egg Crude fat (g/kg)	348	360	8.6	0.382
Yolk colour:
DSM YolkFan^TM (YF)	2.10	3.43	0.138	0.001
L*^4	17.58	16.37	0.335	0.051
a*^4	0.51	0.74	0.049	0.024
b*^4	17.89	19.28	0.491	0.101

¹Diet A (control) was prepared using 175 g/kg SBM and 50 g/kg full fat soya as the main protein sources.

²Diet B (AP) was prepared using 70 g/kg RSM, 75 g/kg SFM and 75 g/kg SBM as protein sources.

³SEM – pooled standard error of the mean.

⁴L* = lightness; a* = redness; b* = yellowness.

Table 5. Dietary AMEn and total tract nutrient digestibility coefficients.

	A^1	B^2	SEM^3	P value
AMEn (MJ/kg)	11.84	11.10	0.151	0.013
AMEn intake (MJ/d)	1.31	1.27	0.056	0.596
Dry matter digestibility	0.719	0.680	0.0056	0.004
Nitrogen digestibility	0.491	0.472	0.0211	0.545
Fat digestibility	0.816	0.913	0.0150	0.006
Phosphorus digestibility	0.338	0.310	0.0260	0.487
Calcium digestibility	0.278	0.309	0.0961	0.829
Neutral detergent fibre digestibility	0.542	0.453	0.0229	0.040

¹Diet A (control) was prepared using 175 g/kg SBM and 50 g/kg full fat soya as the main protein sources.

²Diet B (AP) was prepared using 70 g/kg RSM, 75 g/kg SFM and 75 g/kg SBM as protein sources.

³SEM – pooled standard error of the mean.