Location: Food Science and Market Quality and Handling Research Unit
Project Number: 6070-43440-013-007-N
Project Type: Non-Funded Cooperative Agreement
Start Date: Jan 1, 2020
End Date: Dec 31, 2020
Objective:
This proposed study aims to also substantiate the economic value of normal-oleic peanuts as a protein, energy-rich layer hen feed ingredient as a means to nutritionally enhance the eggs produced. Normal-oleic peanuts defined as a desirable poultry feed ingredient, may translate to economic benefits for peanut producers, while supporting community-focused agriculture within the U.S. Southeast.
The study objectives are to determine the fatty acid profile, nutrient profile (crude fat, cholesterol, Beta-carotene) and egg yolk color and quality of shell eggs produced from laying hens fed a 1. Conventional Soybean Meal Diet, 2. Unblanched Normal-Oleic Peanut Diet, 3. Unblanched High-Oleic Peanut Diet, 4. Peanut Oil Supplemented Control Diet for 8 weeks. Additionally, we aim to determine the effects on growth performance parameters (feed conversion, egg production, weight gain) in comparison to conventional fed layers.
Approach:
All experimental diets will be manufactured at the NCSU Feed Mill and layer hens will be housed in floor pens at the Lake Wheeler Teaching Unit, NC State University. Layer hens will be utilized from NC State University Flock located at the Lake Wheeler Chicken Educational Unit. To test our hypothesis, we aim to compare and feed ad libitum 4 isonitrogenous, layer hen dietary treatments 1. Conventional Soybean Meal Diet, 2. Unblanched Normal-Oleic Peanut Diet, 3.Unblanched High-Oleic Peanut Diet, 4. Peanut Oil Supplemented Control Diet for 8 weeks with 24 White Leghorn laying hens per treatment group in (96 total) in individual cages with 14:10 (L:D) using an IACUC approved animal protocol for 8 weeks. There will be 2 replicates per treatment (12 birds per replicate) with 4 treatment groups. Bodyweights, feed consumption, feed conversion ratio and egg production will be recorded weekly. Eggs collected weekly will be analyzed for fatty acid, nutrient and lipid content and egg yolk color score given. All data variables will be analyzed statistically using SAS 9.4 one-way analysis of variance with significance level at p<0.05.
