Positive effect of plant-based diet on the performance and health of laying hens.

摘要

This study was conducted to determine the effect of an entirely plant-based diet on the performance, egg quality and health of 72 ISA Brown hybrid hens, 22 weeks old. A total of 36 hens (N1) were fed with specially prepared feed mixture containing fish meal as the control diet, while the plant-based diet was fed to another group of hens (n=36, N2). It was observed that experimental hens fed with the plant based diet had no negative effect on egg production variables such as number of eggs per hen or laying performance. The weight of eggs laid by experimental hens was significantly higher (61.66 g, P<=0.01) when compared with the control group (60.03 g). The higher average weight of eggs in the experimental group increased the production of egg mass per layer by 540 g in 252-day experimental period. The beneficial effect of the plant-based diet was demonstrated particularly in the improved egg quality, as shown by the significant improvement in yolk colour (P<=0.01) and a significant decrease (P<=0.05) in cholesterol level in egg yolk. Haematological values (RBC, haemoglobin, haematocrit, MCHC, MCH and MCV) showed no significant differences between experimental and control hens. On the other hand, white blood cell values showed a significant increased (P<=0.01) in experimental hens. Blood chemistry revealed a significantly lower molar concentrations of glucose (P<=0.05) and significantly lower levels of total lipids, cholesterol and lipoproteins (HDL and LDL) in experimental hens (P<=0.01) as compared with the control group. It is suggested that animal protein in the diet of laying hens can be replaced by a combination of vegetable protein feeds (soyabean and lupin protein) without a negative effect on their performance and health.