The effects of unblanched normal-oleic peanuts in the diets of layers on performance, egg quality and nutritional content.

Authors: Toomer, Ondulla; ANTHONY, SHANICE - North Carolina State University; Vu, Thien; POUDEL, ISHAB - North Carolina State University; BELTRANENA, EDUARDO - North Carolina State University; ANDERSON, KENNETH - North Carolina State University

Submitted to: Georgia Peanut Commission Annual Research Project Report
Publication Type: Research Technical Update
Publication Acceptance Date: 1/21/2026
Publication Date: N/A
Citation: N/A

Interpretive Summary: Feeding trials have demonstrated that high oleic peanuts can serve as a value-added feed ingredient for poultry production. Comparatively, we aimed to conduct an 8-week layer feeding trial to determine the effects of varying dietary levels of conventional normal-oleic peanuts (0%, 5%, 10%, 15%, 20%) on layer performance and egg quality. Hens fed the 15% dietary treatment produced fewer eggs as compared to all other treatments over the 8-week period. However, body weights and feed conversion ratio were similar between all treatment groups. Egg quality was similar between all treatment groups apart from yolk color, in which egg yolks from hens fed the 0% control diet were darker in color as compared to the 10%, 15%, and 20% treatments. These results imply that conventional normal-oleic peanuts may also serve as a suitable poultry feed ingredient as a dietary source of protein and energy in poultry rations.

Technical Abstract: Several studies have examined the use of unblanched high-oleic peanuts as a value-added poultry feed ingredient for the production of premium quality, nutrient enriched poultry meat and eggs. However, few feeding trials have been conducted to demonstrate the effectiveness of unblanched normal-oleic peanuts as an alternative poultry feed ingredient or additive. Therefore, we aimed to conduct a layer feeding trial to investigate the utilization of unblanched normal-oleic peanuts as a suitable poultry feed ingredient and define the lower and upper dietary inclusion levels in layer feed formulations. We conjectured that unblanched normal-oleic peanuts could commercially serve as an alternative to conventionally utilized solvent extracted defatted soybean meal as a dietary protein and energy source. This 8-week study evaluated the dietary inclusion of unblanched peanuts at varying levels (0%, 5%, 10%, 15%, 20%) on layer performance (feed intake, egg production, body weights) and egg quality. Two hundred layers were individually housed and randomly assigned to 5 dietary treatments (5 replicates per treatment). Results demonstrated that hens fed the 0%, 5%, 10% and 20% treatments produced more eggs (total # eggs, total dozen eggs, hen day egg production) over the 8- week period as compared to hens fed the 15% treatment (P < 0.0001). Nonetheless, 8-week bodyweights and feed conversion ratio (kg feed consumed/dozen eggs produced) were similar between all treatment groups (P > 0.05). Yolk color was significantly reduced in eggs produced by hens fed the 10%, 15% and 20% treatments as compared to the 0% controls (P < 0.0001), while egg weights and Haugh Units (measure of freshness) were similar between all treatments. While additional studies are warranted these studies suggest that unblanched normal-oleic peanuts may serve as a suitable alternative source of dietary protein and energy in commercial poultry feed formulations.