White lupin as a protein source for layers

Three feeding experiments were conducted with Single Comb White Leghorn hens to determine the effects of Lupinus albus cv. Ultra on performance. Raw, autoclaved, and extruded lupins were fed at 10 and 20% of the diet for 12 wk in Experiment 1. In Experiment 2 raw and extruded lupins were fed at 10, 15, 20, and 25% of the diet for 16 wk. Raw lupin was fed for 32 wk at 10, 15, 20, 25, and 30% of the diet in Experiment 3. Average egg weight, egg production (percent hen-day basis), and feed consumption of hens fed lupins were not significantly different (P greater than .05) from those of hens fed no lupin (basal diet) in Experiments 1 and 2. Haugh unit measurements of eggs from hens fed lupins (Experiment 2) were not significantly different (P greater than .05) from those of hens fed the basal diet (control). Egg production was depressed (P less than .01) in hens fed 30% lupin compared to production of hens fed lower levels of lupin or the basal diet in Experiment 3. Lupin fed at the 15% level or higher in the diet increased (P less than .01) feed consumption of hens in Experiment 3. In all three experiments the average yolk color of eggs from hens fed lupins was significantly higher than that of hens fed the basal diets. Our data indicate that Ultra can serve as a primary protein source when fed to productive hens.