USE OF FABABEANS IN DIETS FOR LAYING HENS

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Abstract
A series of experiments were conducted to evaluate fababeans as a source of supplemental protein for use in diets for laying hens. Experimental and commercial-type feeding trials were used to determine the influence of level of dietary addition of fababeans, methionine supplementation, heat treatment of fababeans and dehulling of fababeans on productive performance. When diets adequately supplemented with methionine were used, egg production rates of hens fed fababeans were similar to those of controls except for high dietary levels of fababeans (in excess of 25%) where a depression was indicated. Mortality rates were not influenced by addition of fababeans to the diet. Hens fed fababeans consistently laid eggs of a smaller size than those of controls and the extent of the egg size depression was related to the level of fababeans in the diet. The egg size depressing effect of fababeans was not related to dietary levels of protein or energy and was not influenced by heat treatment of fababeans or removal of hulls from fababeans. Fababeans can be used effectively as a protein source in diets for laying hens and the effect on egg size should be a factor given consideration when the choice to use fababeans is made.

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