Effect of yellow lupine (L. luteus) on the egg yolk fatty acid profile, the physicochemical and sensory properties of eggs, and laying hen performance

The aim of this study was to evaluate the effects of different dietary inclusion of raw yellow lupine seed meal (YLM) on laying hen performance, the fatty acid (FA) profile, physicochemical, and sensory properties of eggs. A total of 224 Lohmann Brown laying hens at 32 wk age were fed isonitrogenous and isocaloric diets for 16 wk. The control diet contained soybean meal (SBM), and in study diets SBM was replaced with YLM at 100, 200, or 300 g/kg. In comparison with soybean, lupine seeds had a higher content of nonstarch polysaccharides (NSP) and raffinose family oligosaccharides (RFO) (29.5 vs. 14.0 and 8.56 vs. 5.91% DM). The dietary 300 g/kg lupine seeds increased the content of NSP and RFO in the ration, from 9.34 to 13.39 and 1.36 to 2.54%, respectively. The YLM inclusion level had no adverse effect on laying performance, including feed intake, FCR, egg production, and egg weight. The final BW of hens fed lupine-based diets were significantly higher compared with the control (P = 0.039). Throughout the study, dietary treatments had no effect on eggshell and albumen quality. An increase in the inclusion rate of YLM was followed by a linear increase (P < 0.001) in yolk color intensity. Dietary treatments had no influence on the aroma, taste, and texture of eggs evaluated in laying hens at 46 wk age. The inclusion of lupine seeds in experimental diets caused a linear increase in n-6 polyunsaturated FA (PUFA) content and the n-6/n-3 ratio (all P < 0.001), but it had no influence on the atherogenic and the thrombogenic indices of egg yolk lipids. The results of this study indicate that YLM can be included at 300 g/kg in layer diets as a partial substitute for soybean meal without compromising laying performance, the physicochemical, and sensory properties of eggs.