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. (c) 2015 The Authors. Production and hosting by Elsevier B. V. on behalf of King Saud University. This is an open access article under the CC BY-NC-NDlicense ( http://creativecommons.org/licenses/by-nc-nd/4.0/).