The Effect of Feeding a Sweet Potato and/or High-Oleic Peanut Diet on Layer Performance and the Quality and Chemistry of Eggs Produced

Kari Harding, Thien Vu, Rebecca Wysocky, Ramon Malheiros, Kenneth Anderson and Ondulla Toomer

Background and Objective: Demand for high energy poultry feed ingredients has increased with increased competition. Hence in this study we aimed to examine the effect of high oleic peanuts (HOPN) and sweet potato by-products (SWP) on hen production and egg quality. Materials and Methods: Seven hundred twenty hens were fed one of 5 treatments for 6 weeks, a conventional control (C1), a soy protein-isolate control (C2), 4% SWP diet, an 8% HOPN diet and a 4% HOPN+4% SWP diet. Eggs, body and feed weights were collected bi-weekly. Eggs were analyzed for quality and chemistry. All data were analyzed using an ANOVA at p<0.05 significance level. Results: Hens fed the C2 and HOPN diets produced significantly more eggs (p<0.01), relative to the other treatments. There were no treatment differences in body or egg weights. Feed conversion was similar between the HOPN, SWP and SWP+HOPN diets. At week 4 and 6, SWP eggs had increased egg yolk color relative to the HOPN and SWP+HOPN treatments (p<0.01). Stearic fatty acid levels were lowest in eggs produced from hens fed the HOPN and SWP+HOPN diets (p<0.0001). Conclusion: Egg yolk color may be enhanced with feeding laying hens a SWP supplemented diet relative to a HOPN-containing diet.

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