Use of field beans (Vicia fabaL) in diets for laying hens

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Abstract
Most samples of field bean, irrespective of their genetic origin, induced a decrease in the mean egg weight when included in the diet at a rate of 300 g/kg; the relative sizes of yolk, albumen and shell were unchanged. Lipoxygenase was not involved in this phenomenon since addition of linoleic acid to the diets containing field beans did not improve egg weight. The depressing effect of the field beans was proportional to the proanthocyanidine content of the seed extracted with absolute methanol. In a longer trial (252 days) field beans rich in these kinds of tannin decreased laying rate, efficiency of food utilization and tended to increase mortality. The removal of the hulls from the field beans did not prevent the reduction in egg weight.