Feed Ingredient Selection for Layer Diets: Quality and Cost

By Dr. Zubair Khalid, DVM, MS, PhD · 2026-08-14

Key Takeaways

Nutrient-based cost analysis is paramount: Evaluate feed ingredients by their cost per unit of essential nutrient (e.g., protein, metabolizable energy) rather than per ton to ensure true economic efficiency.
Corn and soybean meal are foundational: These ingredients offer high digestibility and consistency, serving as the primary energy and protein sources; alternatives should supplement, not entirely replace, them.
Rigorous quality control is essential: Test all grain loads for moisture (above 14% increases spoilage risk) and mycotoxins, as these contaminants can significantly reduce egg production (5-15%) before overt clinical signs appear.
Particle size impacts efficiency: Coarsely ground grains enhance gizzard function and feed conversion in layers compared to finely milled flours.
Least-cost formulation optimizes economics: Employing a nutritionist to calculate the lowest-cost ingredient combination that meets all bird nutrient requirements is crucial for profitability without compromising health or output.
Pre-adoption feed trials are critical: Conduct a minimum two-week trial comparing egg production, egg weight, feed intake, and mortality against current rations before committing to new ingredient sources.

Building a layer ration that balances nutrition, bird health, and your bottom line is one of the most important decisions you make as a poultry producer. Feed represents 60 to 70 percent of the total cost of egg production, so every ingredient choice carries real financial weight. This guide compares the common feed ingredients available to layer farmers, explains how to judge quality before you buy, and lays out practical strategies for reducing cost without sacrificing egg output or flock health. It is written for small to mid-scale commercial egg producers, farm managers, and poultry advisors who want a clear framework for ingredient selection.

The article covers the nutritional role of each major ingredient class, how to compare prices on a nutrient basis rather than a per-ton basis, how to spot adulteration and spoilage, and what records you need to track feed performance. You will also find decision thresholds for when to switch ingredients, how to run a simple feed trial on your own farm, and guidance on when to bring in a veterinarian or extension specialist.

At a Glance

Here are the most important practical takeaways from this guide:

Compare feed costs per unit of nutrient, not per ton. The cheapest bag at the mill is rarely the cheapest ration once you calculate cost per pound of protein or per megacalorie of energy.
Corn and soybean meal remain the gold standard for layer diets. They are highly digestible, consistent, and well understood by nutritionists. Alternative ingredients work best when they replace only a portion of these base grains.
Test every load of grain for moisture and mycotoxins. Moisture above 14 percent increases spoilage risk, and mycotoxins can cut egg production by 5 to 15 percent before you see obvious signs of illness.
Particle size matters for layers. Coarsely ground grain improves gizzard function and feed efficiency compared to finely ground flour.
Use a least-cost feed formulation approach. This does not mean buying the cheapest ingredients. It means letting a nutritionist calculate the lowest-cost combination that still meets your birds' nutrient requirements.
Run a two-week feed trial before committing to a new ingredient source. Compare egg production, egg weight, feed intake, and mortality against your current ration.
Keep detailed records of every load of feed and every batch of eggs. Without records, you cannot know whether a change in feed helped or hurt performance.
Call an extension agent or poultry veterinarian when egg production drops more than 5 percent over two weeks or when feed intake changes sharply. Feed problems can look like disease, and disease can look like feed problems.

Understanding Layer Nutrient Requirements

Before you can choose ingredients, you need to know what your birds actually need. A laying hen in full production requires a diet that delivers specific amounts of energy, protein, amino acids, calcium, phosphorus, vitamins, and trace minerals. The exact numbers depend on the breed, the age of the flock, the ambient temperature, and the stage of lay. A young hen at peak production has different needs from a flock in late lay that is being conditioned for molt.

The most critical nutrients in a layer diet are:

Energy. Hens need energy for maintenance, egg production, and body condition. The primary energy sources are grains such as corn, wheat, and sorghum. Fat and oil can be added to increase energy density. Energy is measured in kilocalories of metabolizable energy per pound or kilogram of feed. Most layer diets target 1,250 to 1,350 kcal of metabolizable energy per pound.

Protein and amino acids. Protein supplies amino acids, which are the building blocks for egg white, egg yolk, and body tissue. The two most limiting amino acids in layer diets are methionine and lysine. A typical layer diet contains 15 to 17 percent crude protein, but the amino acid profile matters more than the total protein percentage. Soybean meal is the standard protein source because it has a well-balanced amino acid profile.

Calcium and phosphorus. Calcium is the single most important mineral for eggshell quality. A laying hen needs 3.5 to 4.5 percent calcium in the diet, supplied largely through limestone or oyster shell. Phosphorus works with calcium for bone health and egg formation. The ratio between the two matters. Too much phosphorus relative to calcium can reduce shell quality.

Vitamins and trace minerals. These are needed in small amounts but are essential for metabolism, immune function, and egg production. Commercial premixes supply these nutrients at a relatively low cost per ton of feed.

When you evaluate an ingredient, you should ask how it contributes to these nutrient needs and at what cost per unit of nutrient. An ingredient that is cheap per ton but low in digestible nutrients is not a bargain.

The Base Grains: Comparing Corn, Wheat, Sorghum, and Barley

The energy portion of the ration is the largest component by weight and often the largest by cost. Most layer diets contain 55 to 65 percent grain. The grain you choose sets the energy level, affects feed intake, and influences pellet quality if you feed a pelleted ration.

Corn. Yellow dent corn is the standard energy grain for poultry in most regions. It is highly digestible, palatable, and consistent when sourced from a reliable supplier. Corn provides about 1,550 kcal of metabolizable energy per pound. It also contains xanthophylls, which contribute to the yellow color of egg yolks. Consumers in many markets prefer a deep yellow yolk, so corn has a visual benefit beyond its energy value.

The main risk with corn is mycotoxin contamination, particularly aflatoxin and fumonisin. These molds can develop in the field or during storage. Buy corn from a supplier who tests for mycotoxins, and run your own tests on each load if your volume justifies the cost. Corn that is high in moisture is also a risk because it can heat in storage and develop mold quickly.

Wheat. Wheat is a good alternative to corn in layer diets. It has slightly less metabolizable energy than corn, about 1,500 kcal per pound, but it is higher in protein, around 12 to 13 percent compared to 8 to 9 percent for corn. This means you can reduce the amount of soybean meal in the ration when you use wheat.

Wheat has a higher level of non-starch polysaccharides, which can increase digesta viscosity in the bird's gut. This can reduce nutrient digestibility. The practical solution is to add a commercial enzyme product containing xylanase to wheat-based diets. Many feed mills already include enzymes in their premises, so check with your nutritionist before assuming you need to add more.

Sorghum. Sorghum, also called milo, is a drought-tolerant grain that works well in hot, dry regions. Its energy value is close to corn, about 1,520 kcal per pound, but it has lower levels of xanthophylls. This means egg yolks may be paler if you use high levels of sorghum. You can compensate by adding marigold extract or synthetic pigments if yolk color matters for your market.

Sorghum can contain tannins, which reduce protein digestibility. Low-tannin varieties are available and are the better choice for poultry feed. If you can only source high-tannin sorghum, limit it to no more than 30 percent of the grain portion of the diet.

Barley. Barley has lower energy than corn, about 1,350 kcal per pound, and higher fiber. It is rarely the best choice for high-producing layers because the lower energy density forces birds to eat more feed to meet their energy needs. This can reduce feed efficiency and increase the total cost per dozen eggs. Barley is best used as a minor component, no more than 15 to 20 percent of the grain mix, and only when its price is significantly lower than corn or wheat.

Oats and other grains. Oats are high in fiber and low in energy, making them a poor choice for laying hens except in very limited amounts. Hull-less oats are better but still not competitive with corn on an energy basis. Rye and triticale are generally not recommended for layers because of their high levels of anti-nutritional factors.

Protein Sources Beyond Soybean Meal

Soybean meal is the standard protein source in poultry diets because of its high protein content, around 44 to 48 percent, and its excellent amino acid profile. It is also highly digestible. The main disadvantage is cost, which can fluctuate significantly with global markets. When soybean meal prices are high, you may want to consider alternatives. The key is to understand what you lose and what you gain with each substitute.

Canola meal. Canola meal contains about 36 to 38 percent protein. It is a byproduct of canola oil extraction and is widely available in regions where canola is grown. The amino acid profile is decent but lower in lysine than soybean meal. Canola meal also contains glucosinolates, which can affect thyroid function at high inclusion rates. Most nutritionists recommend limiting canola meal to no more than 10 to 15 percent of the diet for layers.

Sunflower meal. Sunflower meal comes in two forms: dehulled, with about 40 to 42 percent protein, and undehulled, with about 28 to 30 percent protein. The undehulled version is high in fiber, which limits its use in layer diets. Dehulled sunflower meal can replace a portion of soybean meal, but it is lower in lysine and higher in fiber. Limit it to 10 percent or less of the diet.

Distillers dried grains with solubles (DDGS). DDGS is a byproduct of ethanol production from corn. It contains about 27 to 30 percent protein and is a good source of phosphorus, which can reduce the amount of supplemental phosphorus you need to add. DDGS is also relatively high in fat, which adds energy to the diet.

The main concerns with DDGS are variability between plants and the risk of mycotoxin contamination. Because DDGS is a concentrated byproduct, any mycotoxins present in the original corn become more concentrated in the DDGS. Buy DDGS from a supplier who can provide a certificate of analysis for each load. A typical inclusion rate for layers is 5 to 10 percent of the diet.

Peas and fava beans. Field peas and fava beans are alternative protein sources that can be grown locally in cooler climates. They contain about 20 to 24 percent protein. They also contain anti-nutritional factors such as tannins and trypsin inhibitors, but heat processing and enzyme supplements can address these issues. Peas can be included at up to 15 percent of the diet for layers. Fava beans are less commonly used because of higher levels of anti-nutritional factors.

Fish meal and meat meal. Animal protein sources such as fish meal and meat and bone meal are highly digestible and have excellent amino acid profiles. Fish meal is particularly high in methionine and lysine. However, these ingredients are expensive and can introduce quality and safety concerns. Fish meal can give eggs a fishy flavor if used at high levels. Meat and bone meal must be sourced from facilities that follow proper rendering and safety protocols. In most layer operations, these ingredients are used at low levels, 2 to 5 percent, or not at all.

Fat and Oil Supplements

Adding fat or oil to a layer diet increases energy density without increasing the bulk of the ration. This is especially useful in hot weather, when hens eat less feed but still need enough energy to maintain production. A typical layer diet contains 1 to 3 percent added fat.

Vegetable oils. Soybean oil, canola oil, and corn oil are highly digestible and provide about 3,600 kcal of metabolizable energy per pound. They are the cleanest fat sources but also the most expensive. Use them when you need maximum energy density and when the price is justified by improved feed conversion.

Poultry fat and restaurant grease. These are lower-cost fat sources that are commonly used by commercial feed mills. Quality can vary, so test for moisture, free fatty acids, and rancidity. Rancid fat has a lower energy value and can reduce feed intake. Ask your supplier for a certificate of analysis on each load.

Choice white grease. This is a rendered pork fat product that is widely available in some regions. It is a good energy source but can be variable in quality. As with other rendered fats, test for moisture and free fatty acids.

The practical limit for added fat in a layer diet is about 3 to 4 percent. Higher levels can cause the feed to become dusty or to separate, and they can reduce the durability of pellets. Fat also coats the feed particles, which can affect the efficacy of any added enzymes or vitamins that are sprayed onto the pellet surface.

Calcium Sources for Shell Quality

Calcium is the nutrient that most directly affects eggshell quality. A hen laying an egg every day needs about 4 grams of calcium per day, and she cannot store enough in her body to sustain this for long. The calcium must come from the diet.

Limestone. Ground limestone is the standard calcium source in layer diets. It is calcium carbonate and contains about 38 percent calcium. The particle size of the limestone matters. Fine limestone dissolves quickly in the digestive tract, providing calcium for the hen's immediate needs. Coarse limestone, with particles between 2 and 4 millimeters, dissolves more slowly and provides calcium during the night when the hen is forming the eggshell. Most layer diets use a blend of fine and coarse limestone to cover both needs.

Oyster shell. Oyster shell is a coarse calcium source that is often offered free-choice to layers. It is more expensive than limestone but is highly palatable and provides a slow-release calcium source. Some producers offer oyster shell in a separate feeder so hens can adjust their own intake. This works well when the base diet is properly balanced, but it does not replace the need for calcium in the complete feed.

Other calcium sources. Some producers use calcium from eggshell waste that has been processed and dried. This is a sustainable option but requires careful processing to prevent contamination. Avoid using dolomitic limestone, which contains magnesium and can cause problems at high levels.

The calcium to phosphorus ratio is critical. A typical layer diet contains 3.5 to 4.5 percent calcium and 0.35 to 0.45 percent available phosphorus. If you increase calcium without adjusting phosphorus, you can reduce phosphorus availability and cause shell quality problems. Work with a nutritionist to get this balance right.

Alternative and Non-Traditional Ingredients

The term "alternative feed ingredients" covers a wide range of products, from agricultural byproducts to food processing waste. Some of these can reduce your feed costs significantly, but they all come with trade-offs.

Bakery meal. Bakery meal is a dried and ground product made from unsold bread, cookies, crackers, and other baked goods. It is high in energy and can replace a portion of the grain in a layer diet. The main concern is variability. The nutrient content depends on what was in the bakery waste, and it can change from load to load. Ask for a nutrient analysis on every load and adjust the formulation accordingly. Bakery meal can be used at 5 to 15 percent of the diet for layers.

Rice bran and wheat bran. These are byproducts of grain milling. Rice bran is high in fat and energy but can become rancid quickly if not stabilized. Wheat bran is high in fiber and lower in energy. Both are best used at low levels, 5 percent or less, to avoid diluting the energy density of the diet.

Soy hulls and other high-fiber byproducts. These are low-cost ingredients that add bulk but little energy. They are generally not a good value in layer diets because they dilute the nutrient density. Use them only when the price is very low and you have room in the formulation.

Insects and insect meal. Black soldier fly larvae and other insects are gaining attention as protein sources for poultry. They are high in protein and can be produced on organic waste streams. However, they are currently expensive compared to soybean meal, and there is limited research on their use in commercial layer diets. If you are interested in insect meal, start with a small trial and monitor performance carefully.

Single-cell proteins. Yeast and bacterial protein products are being developed as alternatives to soybean meal. These are not yet widely available at competitive prices, but they may become more relevant in the future. For now, treat them as experimental and run your own trials before adopting them.

How to Evaluate Ingredient Quality

Quality is not the same as nutrient content. Two loads of corn can have the same protein level but very different levels of mold, mycotoxins, or damage. You need a system for evaluating quality before the feed goes into your bins.

Visual inspection. Look at every load before it is dumped. Check for discoloration, mold, insect damage, foreign material, and unusual odors. Corn should be bright and free-flowing. Soybean meal should have a uniform color and no clumps. A sour or musty smell indicates spoilage. A burnt smell indicates heat damage during drying or processing.

Moisture content. Grain moisture affects storage life and nutrient density. Corn at 15 percent moisture is at the upper limit for safe storage. Above that, mold can develop quickly. Use a grain moisture meter to test each load. If you do not have a meter, ask your supplier for the moisture content on the certificate of analysis.

Test weight. Test weight is a measure of grain density and is a rough indicator of quality. Good corn has a test weight of 54 to 56 pounds per bushel. Low test weight can indicate immaturity, drought stress, or damage. It is not a perfect indicator of feeding value, but it is a useful screening tool.

Mycotoxin testing. Mycotoxins are invisible and can be present even in grain that looks perfectly clean. The most important mycotoxins for layers are aflatoxin, fumonisin, deoxynivalenol (DON), and T-2 toxin. Test every load if you can. If you cannot test every load, test a representative sample from each supplier at least once per season. Test kits are available from agricultural supply companies and veterinary diagnostic labs.

Certificate of analysis. A certificate of analysis is a document from the supplier that lists the nutrient content of the product. It should include moisture, protein, fat, fiber, and any relevant contaminants. Always ask for this document and keep it on file. It is your protection if a load of feed performs poorly and you need to make a claim against the supplier.

Rancidity testing for fats and oils. Fats and oils can become rancid, which reduces their energy value and can make feed unpalatable. The peroxide value and free fatty acid level are the standard tests. Ask your supplier for these numbers on each load of fat.

Least-Cost Formulation: The Right Way to Save Money

The term "least-cost formulation" is often misunderstood. It does not mean using the cheapest ingredients. It means using a computer program to calculate the lowest-cost combination of ingredients that still meets all of your birds' nutrient requirements.

Here is how it works in practice. A nutritionist sets the nutrient requirements for your flock, including energy, protein, amino acids, calcium, phosphorus, and other nutrients. They also set maximum and minimum inclusion rates for each ingredient. For example, you might set a maximum of 10 percent for DDGS and a minimum of 55 percent for corn. The program then calculates the cheapest blend of ingredients that meets all of the constraints.

The result is not always the cheapest feed per ton. It is the cheapest feed that will actually support the egg production you need. A feed that is $20 per ton cheaper but reduces egg production by 3 percent is not a bargain. The cost per dozen eggs is the number that matters, not the cost per ton.

You can run a simple version of least-cost formulation with a spreadsheet and a nutritionist's help, but most producers use commercial feed formulation software or work with a feed company nutritionist. If you buy feed from a commercial mill, the mill's nutritionist is already doing this for you. If you mix your own feed, you should invest in formulation software or hire a consulting nutritionist.

Step-by-Step Guide to Switching Feed Ingredients

When you decide to change an ingredient in your layer diet, follow this process to protect your flock and your bottom line.

Step 1: Define your goal. Are you trying to reduce cost, address a supply shortage, or improve egg quality? Write down your objective and set a measurable target. For example, "Reduce feed cost by 5 percent without lowering egg production below 85 percent."

Step 2: Get a nutrient analysis. If you are considering a new ingredient, get a complete nutrient analysis from the supplier or from an independent lab. Do not rely on book values alone. The actual nutrient content can vary significantly from published averages.

Step 3: Consult a nutritionist. Share the nutrient analysis with a poultry nutritionist and ask them to reformulate the diet. Do not simply swap one ingredient for another at the same percentage. The rest of the diet may need to change to maintain the correct nutrient balance.

Step 4: Run a small trial. Before you commit to a new ingredient for your whole flock, run a trial on a small group of birds. Divide a flock into two groups. Feed the current diet to the control group and the new diet to the trial group. Keep all other conditions the same. Run the trial for at least two weeks, and track egg production, egg weight, feed intake, and mortality.

Step 5: Analyze the results. Compare the performance of the two groups. Calculate the cost per dozen eggs for each diet. If the new diet produces eggs at a lower cost per dozen without hurting bird health, you can adopt it. If not, stick with your current diet.

Step 6: Make the transition gradually. When you are ready to switch the whole flock, do not change the feed all at once. Mix the new feed with the old feed over a period of 7 to 10 days. Start with 25 percent new feed, then 50 percent, then 75 percent, then 100 percent. A sudden change in feed can cause a drop in feed intake and a corresponding drop in egg production.

Step 7: Monitor closely for two weeks after the full switch. Watch for changes in feed intake, egg production, egg size, shell quality, and bird behavior. Weigh a sample of eggs each day to detect changes in egg size. If you see any negative changes, go back to the previous diet and consult your nutritionist.

Common Mistakes in Feed Ingredient Selection

Many feed problems come from avoidable mistakes. Here are the most common ones to watch for.

Buying on price per ton rather than nutrient cost. This is the most expensive mistake you can make. A cheap ingredient that is low in digestible nutrients can cost you more in the long run because your birds eat more feed to get the same nutrients.

Ignoring mycotoxin risk. Mycotoxins are invisible and can cause significant production losses before you see clinical signs. Testing every load is cheaper than losing 10 percent of your egg production.

Using stale or rancid ingredients. Old grain, rancid fat, and stale bakery meal reduce feed intake and nutrient availability. Always check the age of the product and the storage conditions at your supplier.

Making sudden feed changes. Birds do not like sudden changes in feed. A sudden switch can reduce feed intake for several days, which directly reduces egg production.

Overlooking the calcium to phosphorus ratio. Getting this ratio wrong can cause shell quality problems and bone weakness. Have your nutritionist check the balance whenever you change ingredients.

Using too much of a single alternative ingredient. Every alternative ingredient has a safe inclusion limit. Exceeding these limits can cause digestive problems, reduced feed intake, and lower production.

Not keeping records. If you do not record what you fed, when you fed it, and what the birds produced, you cannot learn from your experience. Records are the foundation of good feed management.

Assuming that a higher protein percentage is always better. Excess protein is wasted and can increase the cost of the diet without improving performance. What matters is the amino acid profile, not the total protein.

Monitoring Feed Performance on Your Farm

You cannot manage what you do not measure. Set up a simple monitoring system to track feed performance. You do not need expensive equipment, just consistent recordkeeping.

Track feed intake daily. Weigh the feed you put in each house or pen and weigh what is left at the end of the day. Calculate the average feed intake per bird per day. A sudden drop in feed intake is often the first sign of a feed problem or a health problem.

Track egg production daily. Record the number of eggs collected each day and the number of hens in the house. Calculate the hen-day production percentage. A drop of more than 5 percent over two weeks is a red flag.

Track egg weight weekly. Weigh a sample of 20 to 30 eggs from each house once a week. A drop in egg weight can indicate a reduction in protein or energy intake.

Track shell quality. Record the percentage of cracked, soft, or misshapen eggs. This is a sensitive indicator of calcium and vitamin D problems.

Track mortality. Record every dead bird and the cause if you can determine it. A sudden increase in mortality can indicate a feed safety problem or a disease outbreak.

Calculate feed conversion. Feed conversion for layers is usually expressed as pounds of feed per dozen eggs or per pound of egg mass. Track this number monthly. It is the single best indicator of overall feed efficiency.

Keep a feed log. Record the date, the feed batch number, the supplier, and the ingredient analysis for every load of feed you receive. This log is essential if you need to trace a problem back to a specific load.

When to Call a Veterinarian or Extension Agent

Feed problems can look like disease, and disease can look like feed problems. It is important to know when to bring in professional help. Contact your veterinarian or extension agent in the following situations.

Egg production drops more than 5 percent over two weeks. This could indicate a nutritional problem, a disease outbreak, or a management issue. A professional can help you sort out the cause.

Feed intake drops sharply. If birds are eating significantly less than normal for more than two days, there may be a palatability problem with the feed or a health issue in the flock.

Mortality increases suddenly. A sudden increase in deaths can indicate a feed safety issue such as mycotoxin contamination or a disease outbreak. Do not wait to call for help.

You see signs of mycotoxin poisoning. These include reduced feed intake, pale combs, decreased egg production, and increased susceptibility to other diseases. If you suspect mycotoxins, stop feeding the suspect feed and have it tested immediately.

Shell quality deteriorates suddenly. If you see a sudden increase in cracked or soft-shelled eggs, there may be a calcium or vitamin D problem in the diet. A veterinarian can help you rule out infectious causes.

You are considering a major change in your feeding program. Before you switch to a completely different set of ingredients, have a nutritionist review the new formulation. The cost of a consultation is far less than the cost of a production drop.

You are seeing signs of a reportable disease. Avian influenza and other reportable diseases can cause respiratory signs, sudden death, and a sharp drop in egg production. If you see these signs, contact your veterinarian or the USDA APHIS office immediately. Do not wait for a diagnosis.

Frequently Asked Questions

Can I use bakery waste in my layer feed?

Yes, bakery meal can be a cost-effective energy source for layers when used at 5 to 15 percent of the diet. The main challenge is variability. The nutrient content changes depending on what products were in the bakery waste, so you need a nutrient analysis on every load. Bakery meal is also at risk for mold contamination, especially in humid weather. Test each load for moisture and mold before you accept it.

How do I know if my grain has mycotoxins?

You cannot see mycotoxins with the naked eye. The only reliable way to detect them is with laboratory testing. Commercial test kits are available that can detect common mycotoxins such as aflatoxin, fumonisin, and deoxynivalenol. You can also send samples to a veterinary diagnostic laboratory. If you buy from a commercial supplier, ask for their test results on the lot you are purchasing. Test every load if possible, or at least test a representative sample from each supplier once per season.

What is the best calcium source for laying hens?

A blend of fine and coarse limestone is the standard recommendation. Fine limestone dissolves quickly and provides calcium for immediate needs. Coarse limestone, with particles between 2 and 4 millimeters, dissolves slowly and provides calcium during the night when the hen is forming the eggshell. Oyster shell is a good coarse calcium source and can be offered free-choice in a separate feeder. The total calcium in the diet should be 3.5 to 4.5 percent.

Is sorghum a good substitute for corn in layer diets?

Sorghum can replace a portion of the corn in a layer diet, especially in hot, dry regions where it grows well. It has similar energy content but lower xanthophyll levels, so egg yolks may be paler. Use low-tannin varieties and limit sorghum to 30 to 50 percent of the grain portion of the diet. If yolk color matters for your market, you may need to add pigments to the diet.

How much DDGS can I use in a layer diet?

A typical safe inclusion rate for distillers dried grains with solubles is 5 to 10 percent of the diet. DDGS is a good source of protein and phosphorus, but the quality can vary between plants. It is also a concentrated source of mycotoxins if the original corn was contaminated. Buy from a supplier who provides a certificate of analysis for each load, and test for mycotoxins regularly.

Why did my egg production drop after I switched feed?

A sudden drop in egg production after a feed change usually has one of three causes. First, the new feed may be less palatable, so birds are eating less. Second, the nutrient content of the new feed may not match the old feed, even if the formulation looks similar. Third, the switch may have been too abrupt. Birds need 7 to 10 days to adapt to a new feed. If you switched all at once, mix the old and new feed over a week or more. If production does not recover within two weeks, have the feed tested and consult a nutritionist.

Do I need to add enzymes to my layer feed?

Enzymes are most useful when you are using ingredients that contain anti-nutritional factors. Wheat-based diets benefit from xylanase, which breaks down non-starch polysaccharides. Phytase is commonly added to improve phosphorus availability and reduce phosphorus excretion. Many commercial feed mills already include enzymes in their premises. If you mix your own feed, ask your nutritionist whether enzymes are needed for your specific ingredient mix.

How do I calculate the true cost of a feed ingredient?

The true cost is not the price per ton. It is the cost per unit of the nutrient you need. For example, if you are comparing two protein sources, calculate the cost per pound of protein. If ingredient A costs $400 per ton and contains 40 percent protein, the cost per ton of protein is $1,000. If ingredient B costs $350 per ton and contains 30 percent protein, the cost per ton of protein is $1,167. Ingredient A is actually the better value. Do this calculation for energy, protein, and any other nutrient that is important in your diet.

Related Farming Guides

This section will be populated with links to related farming guides on poultry nutrition, flock health, and egg production management. Check back for updated resources.

Related Clinical & Scientific Guides

References

FAO Poultry Production: https://www.fao.org/poultry-production-products/en/
USDA APHIS Poultry Health: https://www.aphis.usda.gov/livestock-poultry-disease/avian
WOAH Avian Influenza: https://www.woah.org/en/disease/avian-influenza/
FAO Animal Production and Health: https://www.fao.org/animal-production/en/
WOAH (World Organisation for Animal Health): https://www.woah.org/en/home/

This article is educational and is not a substitute for veterinary diagnosis, treatment, public-health guidance, or regulatory reporting.