Effect of almond hulls on the performance, egg quality, nutrient digestibility, and body composition of laying hens

The objective of this study was to evaluate 2 varieties of almond hulls (prime and California type hulls) as an alternative feed ingredient on the performance, egg quality, nutrient digestibility, and body composition using a total of 100 23-week-old Hy-Line W36 hens. Treatments consisted of a control diet based on corn and soybean meal; T2 and T3 were formulated to contain 7.5 and 15% of prime hulls; and T4 and T5 contained 7.5 and 15% of California type hulls. Inclusion of prime hulls and California type hulls had no effects on feed intake, egg laying rate, and feed conversion ratio, but California type hulls at 7.5% decreased (P < 0.001) body weight gain compared to the control. Prime hulls at 7.5% and California type hulls at both levels improved (P ≤ 0.022) AMEn and N digestibility. Both prime hulls and California type hulls had no effects on egg size, specific gravity, Haugh unit, and percentages of yolk, albumen and shell, but yolk color appeared greener and less yellow (P ≤ 0.009) by prime hulls and less yellow (P = 0.001) by California type hulls. For body composition, prime hulls and California type hulls at both levels lowered (P ≤ 0.017) body fat, and California type hulls at 7.5% decreased (P = 0.001) lean weight. In summary, inclusion of prime hulls and California type hulls up to 15% had no negative effect on egg production and egg quality while reduced the body fat percentage and mass.