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Legumes for poultry: Improvement of lupins and lathyrus for broilers and egg layers by enzyme treatment

Legumes for poultry: Improvement of lupins and lathyrus for broilers and egg layers by enzyme treatment

This research is aimed at making locally-produced legumes, lupins and lathyrus, acceptable substitutes for expensive imports such as soybean meal or animal-protein meals for inclusion in poultry diets.

Lupin crop

This research is aimed at making locally-produced legumes, lupins and lathyrus, acceptable substitutes for expensive imports such as soybean meal or animal-protein meals for inclusion in poultry diets. Researchers investigated the role that pectinase enzymes might play in improving the nutritive value of these legumes to increase the digestion of nutrients, improve food conversion efficiency and, at the same time, reduce excessive water intake, wet droppings and soiled eggs associated with these legumes. 

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people