Feeding high-oleic peanuts to layer hens enhances egg yolk color and oleic fatty acid content in shell eggs

Year Published: 2018


Poult Sci


Toomer OT, Hulse-Kemp AM, Dean LL, Boykin DL, Malheiros R, Anderson KE


In various parts of the world, normal oleic peanut meal is utilized as a common protein source for feeding livestock. However, few studies have examined how feeding high oleic (HO) peanuts to egg-producing hens and poultry may alter the fatty acid profile of the eggs produced. This study examined the effects of feeding a HO peanut diet to hens on the nutritive value, lipid, and fatty acid composition of the eggs produced. Hens were fed either a HO peanut meal + corn diet or a soybean meal + corn diet for 10 weeks. Egg samples were analyzed for fatty acids as well as beta-carotene (vitamin A), saturated fat, and cholesterol.

Key Findings

Key Findings: Main findings: • Yolk color value was significantly greater in the hens fed HO peanut diet, compared with hens fed the soybean diet. • Beta-carotene levels were significantly greater in eggs produced from hens fed HO peanuts compared with hens fed soybean. • Total saturated fat was significantly lower in the eggs produced from hens fed HO peanuts vs those who were fed soybean. • All egg samples were tested for the potential of peanut allergy transference. All of the eggs were found to be non-allergenic.