Abstract:
Layers diets typically contain 15–20% soya due to its high crude protein content (ca. 36%). Reliance on soya for
protein can result in large increases in cost of feed due to the law of supply and demand as a global commodity.
Lupin grains have high protein content (35–40%) but previous experience with white lupins has shown toxic
effects in poultry due to high levels alkaloids and poor performance due to anti-nutritional Non-starch
polysaccharides (NSP). Here blue lupins either processed or whole were trialled for their potential as a protein
source. Point of lay chickens (64) at 16 weeks of age were weighed and allocated to 16 coops of four hens. Coops,
as the experimental unit, were randomly allocated to four treatments: layers mash with soya (Control); or layers
mash with 150 g of lupin/kg diet with the lupin either: whole (Whole); dehulled (Dehulled) or dehulled + a solid
state fermentation enzyme extract (SSF; 150 g/tonne DM). All diets were ground and formulated to be balanced
for energy, crude protein and essential amino acids using NIRS. No difference in growth rate, final hen weight,
DM and water intake, eggs per day, mean egg weight, yellowness of yolk or chroma was found between
treatments. There was a trend (P < 0.1) for the SSF treatment to produce less heavy shells and a significant effect
for the lupin treatments to have redder yolks (P < 0.001). Fecal DM and bacterial counts were not different and
there was no sign of enteritis or intestinal tissue hyperplasia from hen autopsies. Inclusion of blue lupins in the
diet of laying hens at a rate of 150 g/kg DM resulted in no adverse effects in production or hen health and could
be used as part of a balanced ration with inclusion of NSP degrading enzymes to reduce reliance on soya protein.
