DOI - Vydavatelství Mendelovy univerzity v Brně

Identifikátory DOI

DOI: 10.11118/nutrinet2026_001

THE USE OF LUPIN IN LAYING HEN NUTRITION: A REVIEW OF ITS EFFECTS ON PERFORMANCE, EGG QUALITY AND HEALTH STATUS

Marie Bělocká1, Eva Straková1
1 Department of Animal Breeding, Animal Nutrition & Biochemistry, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42, Brno, Czech Republic

The aim of this review was to evaluate the potential of narrow-leafed (Lupinus angustifolius), yellow (Lupinus luteus) and white lupin (Lupinus albus) as alternative protein sources in laying hen nutrition and to summarize their effects on productive performance, egg quality and health status. Relevant studies published during the last 10–15 years were identified through searches of scientific databases using keywords related to lupin, laying hens, poultry nutrition, and legumes. Available studies show that lupin can partially replace soybean meal in the nutrition of laying hens without a negative effect on performance, when included at appropriate levels. Narrow-leafed lupin is the most extensively studied species, with recommended inclusion levels of 15–20 %. Yellow lupin shows comparable effects on egg quality, although recommended inclusion levels vary among studies. White lupin has been studied less frequently, with dietary concentrations up to 15–20 % generally considered safe. Across species, the most consistently reported benefits include improved yolk pigmentation and a more favourable fatty acid profile. Several studies have also described positive effects on gut environment and intestinal fermentation. In contrast, excessive lupin inclusion may impair performance and egg quality, likely due to antinutritional factors and reduced nutrient digestibility. Overall, lupin represents a promising alternative protein source for laying hens; however, its successful use depends on lupin species, inclusion level, feed formulation, and seed processing methods.

Klíčová slova: alternative protein sources; legumes; soybean meal replacement; poultry feeding; productive performance; fatty acid profile; gastrointestinal health

stránky: 7-15, online: 2026



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