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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Publications at this Location » Publication #412188
Research Project: Improvement and Maintenance of Peanuts, Peanut Products and Related Peanut Product Flavor, Shelf Life, Functional Characteristics

Location: Food Science and Market Quality and Handling Research Unit

Title: Effects of full-fat high-oleic soybean meal in layer diets on performance, egg quality and chemical composition

Author
item Toomer, Ondulla
item MAHARJAN, PRAMIR - University Of Tennessee
item HARDING, KARI - North Carolina State University
item Vu, Thien
item MALHEIROS, RAMON - North Carolina State University
item Mian, Rouf
item JOSEPH, MICHAEL - North Carolina State University
item Read, Quentin
item OVIEDO-RONDON, EDGAR - North Carolina State University
item ANDERSON, KENNETH - North Carolina State University

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/3/2024
Publication Date: N/A
Citation: N/A

Interpretive Summary: Feeding trials have demonstrated that high oleic soybean cultivars can serve as a value-added feed ingredient for poultry meat production. Thus, we aimed to conduct an 8-week layer feeding trial to determine the effects of full-fat high-oleic soybean meal on layer performance, egg quality and egg fatty acid profile. Eggs produced by hens fed the full-fat high oleic soybean meal had 52% greater monounsaturated fatty acid content, and significantly lower saturated fatty acid levels as compared to conventional eggs. These results imply that use of full-fat high oleic soybean meal may also serve as a value-added layer feed ingredient to enrich eggs, with the potential for positive economic impact to the soybean industry with new identified uses of high-oleic soybean cultivars.

Technical Abstract: The utilization of full-fat high-oleic soybean meal in layer diets could lead to value-added poultry products. To test this idea, 336 hens were randomly assigned to four isonitrogenous (18.5% CP) and isocaloric (2927 kcal/kg) diets and fed the following diets for eight weeks: conventional control; extruded expelled defatted soybean meal; full fat normal-oleic soybean meal; or full fat high-oleic soybean meal. Body weights were collected at week 0 and week 8. Eggs were collected daily and enumerated. Feed consumption was measured weekly, and egg quality was measured bi-weekly. Eggs were collected at week 0 and week 8 for fatty acid analysis. There were no significant treatment differences in any of the production parameters measured, body weight, feed consumption, feed conversion ratio or egg production (P > 0.05). Eggshell strength was significantly greater in eggs produced from the extruded expelled defatted soybean meal treatment group as compared to the controls (P < 0.01), while egg yolk color was significantly darker in eggs of the control and extruded expelled defatted soybean meal treatment groups relative to the full fat normal-oleic soybean meal and full fat high-oleic soybean meal treatment groups (P < 0.0001). Eggs produced by hens fed the full fat high-oleic soybean meal diet had a 52% increase in monounsaturated n-9 oleic acid content (P < 0.0001) and reduced palmitic (P < 0.01) and stearic (P < 0.0001) saturated fatty acid levels as compared to the conventional controls. These results validate the utilization of full fat high-oleic soybean meal as a value-added poultry feed ingredient to enrich the eggs produced.