The Effect of Raw Soybeans in Mixtures for Laying Hens on Egg Quality and Egg Shell Quality

The study was conducted on hens at the age of 49 - 57 weeks to identify opportunities for replacing, with raw grain, thermally processed soybean Lana variety with a reduced level and Lydia variety with a standard level of trypsin inhibitor. The effect of using different levels of participation of both varieties of raw soybean in mixtures for layers on egg quality and eggshell quality was examined. The research was conducted according to the principle of two-factorial experiment (2 varieties x 4 levels of participation of raw soybeans). The average values of properties of the external and internal egg quality were under statistically significant influence of the level of participation of raw soybean in the mixture. Share of 8 % of raw soybeans of both varieties in diets for layers influenced significantly lower eggshape index, albumen height and Haugh's unit in relation to the mixture with a lower level of participation of raw soybeans. Yolk color and eggshell firmness were not significantly influenced by the studied factors