Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Nutritional and performance effects of shrimp meal and yam bean as sustainable ingredients in laying hen diets

  • Nonthiwat Taesuk (Department of Biology, Faculty of Science, Mahasarakham University) ;
  • Wiriya Thongsomboon (Sustainable Approaches for Materials, Agriculture, and Health Technology (SAMAHT) Research Unit, Mahasarakham University) ;
  • Phatthanawan Kaeowiset (Major of Animal Science, Department of Agricultural Technology, Faculty of Technology, Mahasarakham University) ;
  • Hathaipan Kaenjak (Major of Animal Science, Department of Agricultural Technology, Faculty of Technology, Mahasarakham University) ;
  • Anchalee Namsri (Department of Chemistry, Faculty of Science, Mahasarakham University) ;
  • Anut Chantiratikul (Major of Animal Science, Department of Agricultural Technology, Faculty of Technology, Mahasarakham University) ;
  • Doungnapa Promket (Major of Animal Science, Department of Agricultural Technology, Faculty of Technology, Mahasarakham University) ;
  • Manisa Sangkaew (Sustainable Approaches for Materials, Agriculture, and Health Technology (SAMAHT) Research Unit, Mahasarakham University)
  • Received : 2025.08.05
  • Accepted : 2025.12.01
  • Published : 2026.05.01
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Abstract

Objective: Rising poultry feed costs and shortages in Southeast Asia, particularly in Thailand, underscore the need for sustainable alternatives. This study evaluated shrimp meal (SM), a protein-rich by-product, and yam bean (YB), an underutilized energy-rich root crop, as promising alternative feed ingredients for laying hens. Methods: An in vitro analysis was conducted to determine the chemical composition and digestibility of diets containing SM and varying levels of YB. An 8-week in vivo trial was conducted using 90 ISA-Brown hens (25-week-old), divided into nine dietary groups: one control and eight treatment groups with 10% or 15% SM combined with 0%, 3%, 6%, and 9% YB. Laying performance, egg quality and composition, and nitrogen (N) retention were assessed. Results: SM was rich in protein while YB contained high N-free extracts and gross energy, supporting their use as alternative protein and energy sources, respectively. The inclusion of SM and YB had no negative effect on in vitro dry matter or protein digestibility. In vivo, combined inclusion of up to 15% SM and 9% YB did not adversely affect laying performance, egg quality, nutrient composition, or N retention compared to the control. A main effect analysis revealed that SM enhanced yolk color, eggshell weight, and eggshell thickness (p<0.05), while reducing egg fat content (p<0.05). Although higher levels of SM were independently associated with reduced hen-day egg production and egg mass, these effects were mitigated when SM was combined with YB, resulting in no differences from the control group at the highest inclusion levels (15% SM and 9% YB). Conclusion: The SM and YB are viable, eco-friendly alternatives to conventional poultry feed ingredients. Their combined inclusion, up to 15% SM and 9% YB, is recommended to maintain laying performance and egg quality while promoting sustainable feeding practices through the utilization of processing by-product and underutilized local crops.

Keywords

Acknowledgement

This research project was financially supported by Thailand Science Research and Innovation (TSRI).

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